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Glazed Bok Choy & Roasted Edamame

February 10, 2015

FEBRUARY 8th, 2015 — Whenever it seems like I’m on a hiatus of coming up with an interesting recipe and blogging about, it might simply be because I’m cooking vegetables with soy sauce, rice vinegar, and honey. It’s become a go-to recipe for me. Eh, so even though it’s so simple, thought I’d share it and kick it up a notch by adding some roasted edamame for some hearty protein and crunchy texture.

So what did you do?

Toss shelled edamame with salt, pepper, and 1-2 tsp of oil.
Roast for 30 minutes at 400 degrees.
Chop off bottom stems of bok choy. Discard. Wash. (Mom says that’s usually where all the dirt accumulates.)
Mince 2 cloves of garlic.
Cook bok choy, and set aside.
Sautée garlic in [2 parts] oil.
Add [1 part] soy sauce, [1 part] rice vinegar, and [1 part] honey.
Let glaze thicken for 1 minute.
Return bok choy to pan [and fold for 1 minute].
Top with the roasted edamame.
Finish with sesame seeds.

Lessons learned?
Roasted edamame is like the protein-laden bean that joins the ranks of chickpeas and lentils in hearty flavor.

One Comment leave one →
  1. June 26, 2015 11:20 AM

    This looks amazing, Betsy!

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