Baked Creamy Bok Choy

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This is my first time using dried shrimp and not the last one. It has a delicious subtle taste that brings a simple dish into another level."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (295.7 g)
  • Calories 208.7
  • Total Fat - 18.1 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 63.1 mg
  • Sodium - 353.4 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.8 g
  • Protein - 5.9 g
  • Calcium - 250.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 56.2 mg
  • Thiamin - 0.1 mg

Step 1

Soak the shrimp in hot water to cover for 10 to 15 minutes to soften them, drain well, then mince.

Step 2

Preheat the oven to 375 degrees F.

Step 3

Cut the Bok Choy in quarters lengthwise. through the stem, then slice crosswise into 1-inch pieces; set aside.

Step 4

Heat 2 Tbs of the butter in a large skillet over low heat. Add the flour, mix well and cook for 1 o 2 minutes, just until the flour is lightly golden. Remove from the skillet and set aside.

Step 5

In the same skillet, heat the remaining 2 Tbs of butter over medium high heat. Add the onion and cook for 2 to 3 minutes, until softened. Add the Bok Choy and dried shrimp. Mix in the broth. Cover, reduce heat to medium and cook until Boc Choy is tender, about 5 minutes.

Step 6

Stir in the butter flour mixture, mixing well to dissolve. Add the cream to the skillet. Add pepper. Place the mixture in a baking dish and sprinkle with the cheese.

Step 7

Bake for 15 to 20 minutes, or until the mixture is bubbling and the cheese is lightly browned.

Tips & Variations


  • Large skillet
  • Baking dish

Related

Luvcookn

I usually make bok choy with Asian flavours, but this recipe has changed how I make it from now on! Made one slight change. Added a wee bit of cheese to the mixture (could not help it!) We both thoroughly enjoyed this and my veggie family will love it too! Thanks for another keeper Pia! Made for Billboard Recipe Tag.

review by:
(16 Apr 2016)