Stir-Fried Bok Choy
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That’s why I was thrilled to find bottled ponzu in the supermarket--there’s no trick to opening a bottle.
Take five minutes to add a few ingredients to the ponzu and you’ve got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you’ve got a meal. The glaze also would work well on grilled shrimp or fish.
Heat the oil in a skillet over high heat and add the bok choy. Cook, stirring frequently, until the bok choy is tender but crisp and slightly browned, about 5 minutes. Season with salt and pepper.
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