Charred Broccoli & Bok Choy with Honey-Hoisin Sauce
Prep Time
Cooking Mode
1 head broccoli, cut into small florets
1 pkg baby bok choy, roots trimmed, halved lengthwise
¼ cup Lee Kum Kee Panda Hoisin Sauce
2 tbsp Compliments Liquid Honey
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp canola oil
1 red pepper, 1 in. (2.5 cm) dice
3 tbsp minced shallots
2 tbsp minced garlic
salt and pepper to taste
1 head broccoli, cut into small florets
1 pkg baby bok choy, roots trimmed, halved lengthwise
¼ cup Lee Kum Kee Panda Hoisin Sauce
2 tbsp Compliments Liquid Honey
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp canola oil
1 red pepper, 1 in. (2.5 cm) dice
3 tbsp minced shallots
2 tbsp minced garlic
salt and pepper to taste
Directions
1Heat a large non-stick pan (with lid) over medium-low heat (no oil or water is required in pan). Place broccoli florets into the pan cut-side down. Cover and cook, without stirring, 5 to 6 min., or until tender-crisp and lightly charred. Remove from pan; set aside. Place baby bok choy, cut-side down, into same pan. Cover and cook, without stirring, 5 to 6 min., or until tender-crisp and lightly charred. Remove from pan; set aside.
2In a bowl, mix together the hoisin sauce, honey, vinegar and sesame oil; set aside.
3Add canola oil to the pan and increase heat to medium-high. Add the red pepper, sauté briefly then cover and cook 2 to 3 min., until tender and lightly charred. Add the shallots and garlic. Sauté until soft and fragrant, 30 sec. to 1 min.
4Pour the hoisin mixture into the pan. Bring to a simmer then turn off the heat. Add the charred broccoli and bok choy back into the pan and toss with the sauce. Season to taste. Serve with Crispy Crackling Pork Belly.
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Personal Note
Personal Note
