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Makes 4 servings 1x
Time 20 minutes
Prep | Cook
If you’re using canned beans, rinse and drain them. Put the beans in a medium bowl.
Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon red chile flakes, and a good amount of pepper. Toss to combine.
Put 3 tablespoons vegetable oil in a large skillet over medium heat.
Trim the bok choy and chop it crosswise into thin ribbons.
Add the bok choy to the skillet and raise the heat to medium-high. Cook, stirring occasionally, until it starts to soften, 3 to 5 minutes.
Peel and chop 2 cloves of garlic.
Add the garlic to the bok choy. Cook, stirring occasionally, until the leaves are completely tender but the stems still have some crunch, 3 or 4 minutes.
Stir in the beans and all of the marinade and cook, stirring to combine, just until the beans are warmed through, 3 to 4 minutes. Taste and adjust the seasoning and serve.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated
Lemony Chickpeas with Kale
Omit the sugar. Substitute chickpeas for the black beans, a sprinkle of salt for the soy sauce, olive oil for the sesame oil, lemon juice for the rice vinegar, and olive oil for the vegetable oil. Use kale instead of bok choy.
Hot and Sour Chicken with Bok Choy
Perfect when you have leftover simply seasoned roast or grilled chicken. Instead of the beans, use plainly cooked chopped or pulled chicken breast or thigh meat; 1 to 2 cups (8 to 12 ounces) is all you need. Remove the meat from the bones and any skin if necessary and shred or chop the meat into bite-sized pieces; add it to the marinade in Step 1.
Hot and Sour Beef with Asparagus
You can use any plainly cooked cut: roast beef, grilled steak, or even cooked ground meat; 1 to 2 cups (8 to 12 ounces) is plenty. Remove any bones if necessary and shred or chop the meat into bite-sized pieces; add it to the marinade in Step 1. Instead of the bok choy, use asparagus. Trim, then slice diagonally, trying to keep the thickness as even as possible. To avoid overcooking, wait to add the asparagus and garlic together in Step 4 and reduce the cooking time to about a minute for thin spears and 2 minutes for thick ones before proceeding with Step 5; then check frequently for the degree of doneness you like.