BROWN SUGAR BABY BOK CHOY WITH PORK AND TOFU

Brown Sugar Bok Choy with Pork and TofuMy sister-in-law Alison is a gifted pastry chef, who happens to do a bang up job with savory food as well. A couple of years ago she was over one night and whipped up a side dish of baby bok choy that my kids inhaled as if it were one of her delicate layer cakes. I’ve been knocking it off ever since.

In our house, we call it Brown Sugar Baby Bok Choy. It’s a quick, stir-fried dish seasoned with garlic, soy sauce, rice wine vinegar and, of course, brown sugar. Last night, I took it a step further and turned this side dish into a main. It was on the table in a flash so I figured it was worth sharing for our “15 Minute Fix” series: Dinners that can be cooked, start to finish, in 15 minutes or less.

If you are unfamiliar with bok choy, it is a member of the Chinese cabbage family and looks like this:


Some folks are a little intimidated by less-than-familiar Asian vegetables (burdock root, anyone?). Bok choy is the perfect place to start exploring. It’s tender, mild, and lacks the bitterness common in a lot of leafy greens. It’s also super nutritious, with high doses of Vitamin A, C and K.

The little bit of ground pork in the dish lends richness, texture and flavor, without a lot of saturated fat. And the protein-packed tofu is the key to elevating this to a main course. It also makes prep time go quick, since tofu needs only to be warmed, not cooked through. Consider opting for organic or GMO-free brands since most tofu is made with genetically modified soy beans from giant factory farms.

I know a lot of kids (and grown ups) aren’t particularly enthusiastic about tofu, my husband being one of them. If given the choice, my crew would vote for chicken over tofu any day. But in this dish, the flavors of garlic, brown sugar and soy sauce take center stage and the tofu soaks up all the savory deliciousness. Last night nobody said a word about the tofu, other than, “is this tofu?”

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10  Comments

Comments

  1. Pam H
    03.28.2011 at 11:06 PM #

    This arrived just in time for my trip to the store: dinner tonight!

    • 03.28.2011 at 11:50 PM #

      Let me know how it goes!

      • Pam H
        03.29.2011 at 2:48 AM #

        OMG! My family looked like human vacuum-cleaners. We all LOVED it. Really. I increased the pork and tofu for my protein-loving husband….I should have increased the bok choy to make it balanced. Next time.

  2. Charlotte
    04.06.2011 at 7:08 PM #

    Katie, I made this last night and it was a very big hit! My husband is not a big fan of tofu and he and I both absolutely loved this recipe. It was quick and easy to make and healthy as well. I substituted ground turkey for the ground pork and it was equally as good. The recipe calls for 4 light servings, but we finished it just the two of us. Thanks for the great recipe!

    • 04.07.2011 at 5:03 PM #

      I’m all for substitutions…whatever works. I also appreciate the feedback regarding servings. I’m going to change the recipe to serve 2 to 4.

  3. Jennifer
    04.14.2011 at 8:24 PM #

    This one was a big hit with everyone at the dinner table!! I doubled the recipe to make it our main course. I think I’ll use less tofu and perhaps more pork next time. Yummy – thank you!!

  4. Kristen
    06.23.2011 at 7:04 PM #

    Delicious. I doubled the pork and tripled the bok choy and we still finished it all and could have eaten more. Great weeknight meal.

  5. 07.12.2011 at 3:18 PM #

    I wanted to use your rssFEED but feed site shows me some crazy xml errors…

    • katiemorford
      07.13.2011 at 12:49 PM #

      Lauretta
      I’m sorry you had trouble. I will look into it and get it sorted out asap. Thanks for letting me know.
      Katie

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