Ingredients
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1/2 teaspoon ground ginger
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1/2-1 teaspoon fresh ginger, grated (a full teaspoon will make it pretty hot)
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3/4 teaspoon tamari
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1 tablespoon no-added-salt tomato paste
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1/2 teaspoon vegetable oil
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1/3 cup vegetable broth
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4 cups bok choy, chopped (including the white parts, chop them finely)
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1 large garlic clove, chopped
Instructions
- Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
- Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
- Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
- Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.