Time and servings
25 minsTotal time
Serves 690 kcal/serving
10 minsPrep time
15 minsCooking time
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 Hoisin Sauce 60 mL
- 2 tbsp 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) diced
- 3 tbsp minced shallots 45 mL
- 2 tbsp minced garlic 30 mL
Method
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.