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Kitchen Notebook

May 21, 2020

Braised Bok Choy and Hakurei Turnips

30 Mins


  • 2 heads Bok Choy, quartered and washed thoroughly
  • 1 bunch Hakurei Turnips, tops reserved and bulbs cut into quarters
  • 3 Tbsp Unsalted Butter
  • 1 Yellow Onion, peeled and diced
  • 2 Cloves Garlic, minced
  • 1/2 cup Vegetable Broth
  • 3 Tbsp Soy Sauce
  • 1/2 Tbsp Sesame Oil
  • Sea Salt and Pepper

Heat butter in large skillet over medium-high heat. Cook onion and garlic 3-4 minutes, until onion becomes tender.

Add bok choy and turnip greens and cook 3 minutes, flip and cook an additional 3 minutes. Add turnips and cook 1 minute more.

Add soy sauce, sesame oil and vegetable broth. Season with sea salt and pepper. Cover and reduce heat to medium. Cook for 6 minutes, or until turnips are tender.

Transfer bok choy and turnips to a serving platter, leaving cooking liquid in skillet. Cook liquid in skillet over medium-high heat. Allow to reduce by half, about 2 minutes.

Drizzle bok choy with liquid and serve.

30 Mins recipe Spring Veg Vegetarian

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30 Mins recipe Spring Veg Vegetarian

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