Sautéed Bok Choy & Hakurei Turnips
This recipe is a simple way to mix the savory, peppery flavor of your Bok choy with the sweet, crisp taste of the Hakurei turnips in this week’s box. Try it out as a side dish, or add in your favorite meat or tofu for a lovely stir fry dinner.
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Sautéed Bok Choy & Hakurei Turnips
prep time: 20 min
cook time: 10 min
Ingredients
1 tablespoon coconut oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 ½ pounds baby bok choy, trimmed and halved lengthwise
8 ounces hakurei turnips, trimmed and cut into 1/4-inch thick wedges
1 chile pepper, such as Fresno or bird's eye, thinly sliced
2 tablespoons water
¾ teaspoon kosher salt
½ teaspoon toasted sesame oil
Preparation
Heat coconut oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring constantly, until soft and just starting to brown, about 3 minutes. Add bok choy (in batches if necessary), turnips and chile. Add water and salt. Cook, stirring frequently, until the bok choy and turnips are tender, 5 to 7 minutes.
Drizzle with sesame oil before serving.
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