2 1/2 cups water
1/3 cup tamari or soy sauce
2 cups rice syrup or 1 cup maple syrup
1/3 cup brown prepared mustard
Heat water and tamari in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add syrup and return to boil. Turn off heat and whisk in mustard. Drizzle over stir fry or use as a dipping sauce.
This recipe from the web…
Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Chicken broth can be used in place of water.
Cook Time: 5 minutes
- 4 bunches baby bok choy (basically, 1 bunch per person)
- 2 slices ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 cup water
- A few drops sesame oil
- 1 1/2 tablespoons vegetable oil for stir-frying
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.