Ginger Bok Choy & Rice

Food

Audio By Carbonatix

Ginger bok choy & rice

Ingredients: 

• 1 cup Jasmine rice
• 1/2 lb baby bok choy
• 1 can (13oz) light coconut milk
• 1 piece fresh ginger (about 1”) peeled and minced
• 1-2 scallions

A few notes on making this:

• I make this to serve alongside my honey-soy cod, but you could just make the rice if you wanted as a quick side dish. 
• Make sure to rinse your rice well. 

Directions:

• Rinse the rice several times in a strainer until the starch is gone and water is clear.
• In a medium pot, combine the rice, coconut milk (shake the can well), ½ cup of water and a big pinch of salt. 
• Heat to boiling on high. 
• Once boiling, cover and reduce the heat to low.
• Cook 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender.
• Remove from heat and fluff the cooked rice with a fork.
• Make sure to keep warm until you’re ready to eat.
• While the rice cooks, wash and dry bok choy and scallions. 
• Peel and mince the ginger. 
• Cut off and discard the root ends of the scallions, then thinly slice on an angle, separating the white bottoms and green tops. 
• Cut off and discard the root end of the bok choy and separate the leaves. 
• In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. 
• Add the ginger and white bottoms of the scallions and season with salt and pepper.
• Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. 
• Add the bok choy and cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted and the stems are slightly softened. 
• Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the bok choy stems have softened and the water has cooked off. 
• Season with salt and pepper to taste.
• Serve alongside the rice and honey soy cod.