Pour in wine mixture and
bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.
Transfer
bok choy mixture to another medium bowl.
Not exact matches
Whilst reducing that
mixture add a pinch of salt to boiling water and cook the
bok choy, baby spinach and kale until tender, for about five minutes.
Add
bok choy to soy - sauce
mixture; with tongs, toss to combine.
Mix grated ginger with sesame oil in a small bowl Rinse
bok choy and cut in half lengthwise With the cut side facing up place
bok choy in steamer bowl Sprinkle with lemon zest and oil and ginger
mixture Steam for 6 mins Sprinkle on lemon zest Enjoy
Place salmon, seed side up, on plates with
bok choy and drizzle with soy - sauce
mixture.
Combine the veggies, the couscous, and the
bok choy / cabbage
mixture in a large bowl.
Pour soy sauce
mixture over baby
bok choy and continue to stir fry for 30 seconds more, flipping to coat leaves evenly.
I'm not a huge fan of the taste of these types of greens separately (kale,
bok choy, mustard greens, etc)... however, pureed and blended into the sauce or soup actually makes a pretty delicious
mixture and also adds TONS of nutrient density to your meals to satisfy your appetite and help you get leaner.
Drizzle the ginger - garlic
mixture over the
bok choy and then place a curry leaf or two on each.