Simple and delicious. I threw this recipe together after getting off work at eight o’clock, with the sole concern being the speed at which I could put food on the table. It turned out so good that we’ve continued to make it, not only as a side, but also a main. We typically serve this over rice, and sometimes add meat to make it more substantial. But, more often than not, we stick to the simple flavours.
This recipe uses Hoisin Sauce, which I’ll admit, I don’t always bother to make homemade. That being said, from time to time, I make Hoisin from scratch and it’s super easy. It lasts a long time, too. Check out some different recipes online, if you’re interested in making this meal 100% from scratch.
Finally, I recommend sheep (or goat) milk feta, as it is milder in flavour and salt than regular cow milk feta, but either works!
Sautéed Bok Choy with Browned Butter-Toasted Pecans and Crumbled Feta
Ingredients
- 3 Medium Bunches of Bok Choy, separated and washed
- 2 Tbsp Coconut Oil, or other high-temperature oil
- 3-4 Garlic Cloves, shaved very thin
- 1/2-1 lemon, juiced
- 1-2 Tbsp Hoisin Sauce
- 1 Cup Pecans, roughly chopped
- 2 Tbsp Unsalted Butter
- Sheep Milk Feta, for topping
- Fresh Grated Ginger, for garnish
Instructions
- NOTE: I always make extra pecans to have on-hand as a salad topper. Don’t hesitate to swap pecans with walnuts or even pine nuts to change up the flavour and texture. The toasting process is exactly the same!
- Heat a pan over medium heat, and add butter. Allow butter to foam before adding crushed pecans. Once added, stir to coat and continue to stir periodically as they cook. The pecans are done when they are slightly lighter than the desired “toastiness”. About 3-5 minutes. Careful not to burn them! Once they begin to smell nutty and look slightly darker in colour, they will cook very quickly. Once finished, remove from heat and transfer to towel-lined plate. Allow to cool.
- Heat coconut oil in large pan over medium-high heat. Once hot, add garlic to pan, stirring frequently. Once the garlic takes on a light golden hue, add the bok choy to the pan and toss to coat evenly with oil.
- Squeeze the juice of half a lemon into the pan, and cover. Allow to cook for about 2 minutes. Remove cover and continue to cook for an additional minute, or until almost all the lemon juice has evaporated. The bok choy is ready when the stems are slightly tender.
- Drizzle 1-2 tbsp of hoisin sauce over bok choy, and toss to coat. Grate fresh ginger directly over bok choy to garnish, and transfer to serving dishes. Finish by topping with goat milk feta and toasted pecans.
- Enjoy!
Loved how simple and delicious this recipe was. Would have never thought to add buttered pecans and feta… divine!
Paired with basmati rice and a soy sauce/garlic/ginger tofu. Thanks Alex 🙂