Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy

By ltruitt

Published January 1, 1996.
Why this recipe works:

When developing recipes for winter squash and root vegetables, we found that braising enhanced their deep flavors.
Serves 6 as a side dish

Ingredients

• Ingredients
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1/2 pound turnips , peeled, halved, and sliced thin
• 2 heads bok choy (about 12 ounces), washed and cut crosswise into 1-inch pieces
• 1 bunch watercress (about 4 ounces), rinsed
• 1/4 cup low-sodium chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons sake
• Ground black pepper
• 2 tablespoons toasted sesame seeds

Preparation

Step 1

Instructions

1.

1. Heat oils in large sauté pan over medium heat. Add garlic and ginger; sauté until aromatic and starting to brown, about 2 minutes. Increase heat to medium-high. Add turnips; sauté to soften slightly, about 3 minutes. Increase heat to high; add bok choy and watercress and sauté until wilted, about 1 minute.
2.

2. Add stock, soy, and sake; cover and reduce heat to low. Simmer until turnips are just tender, about 3 minutes. Season to taste with pepper and garnish with sesame seeds.