- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 6 - 8
Ingredients
- 1
- head broccoli, cut into small florets
- 4 cups/1 L
- 1 pkg
- baby bok choy, roots trimmed, halved lengthwise
- 312 g
- 1/4 cup
- Lee Kum Kee Panda Hoisin Sauce
- 60 mL
- 2 tbsp
- Compliments Liquid Honey
- 30 mL
- 2 tbsp
- rice wine vinegar
- 30 mL
- 1 tbsp
- sesame oil
- 15 mL
- 1 tbsp
- canola oil
- 15 mL
- 1
- red pepper, 1 in. (2.5 cm) dice
- 3 tbsp
- minced shallots
- 45 mL
- 2 tbsp
- minced garlic
- 30 mL
- salt and pepper to taste
Directions
Step 1
Heat 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.
Step 2
In a bowl, mix together the hoisin sauce, honey, vinegar and sesame oil; set aside.
Step 3
Add 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.
Step 4
Pour 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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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 90
- Fat:
- 4 g
- Saturated Fat:
- 0.4 g
- Carbs:
- 13 g
- Fibre:
- 2 g
- Sugar:
- 8 g
- Protein:
- 2 g
- Sodium:
- 220 mg
