Skillet Charred Bok Choy with Red Peppers
This quick and easy side dish of skillet charred bok choy is a great accompaniment to Asian barbecue.
- 4 bok choy
- 1/2 red bell pepper
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp rice wine vinegar
Slice the bok choy in half vertically. Cut the red pepper into
Toss with olive oil, salt and pepper.
Heat a large skillet over medium heat. Add the bok choy cut side down along with the pepper strips.
Cook for 10 minutes, until charred.
Flip the bok choy. Add the vinegar and continue cooking for about 5 minutes.
Calories: 237kcalCarbohydrates: 26gProtein: 17gFat: 12gSaturated Fat: 2gSodium: 1117mgPotassium: 2864mgFiber: 12gSugar: 14gVitamin A: 50665IUVitamin C: 529.3mgCalcium: 1176mgIron: 9.1mg