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Savory Baby Bok Choy with Quinoa and Brown Rice

This Asian-inspired recipe isn’t just quick, it’s also convenient because it can be made with either bok choy or broccoli spears. Korean Gochujang sauce and toasted sesame oil contribute to the dish’s Pacific Rim flavor profile.

10m
Prep Time
10m
Total Time
4
Servings
INGREDIENTS
  • 2 baby bok choy or 4 long thin broccoli spears
  • 1 tablespoon vegetable oil
  • 2 tablespoons Gochujang sauce
  • 3 tablespoons water
  • 1 teaspoon toasted sesame oil
  • 1 package SEEDS OF CHANGE®
  • 1 teaspoon sesame seeds
DIRECTIONS
  1. Cut each baby bok choy in half lengthwise.

  2. In 12-inch nonstick skillet, heat oil over medium heat.

  3. Place bok choy (or broccoli), cut side down, in oil.

  4. Cover and cook 3 minutes or until crisp tender and browning on cut edges.

  5. Meanwhile, in small bowl, stir together Gochujang sauce, water and sesame oil.

  6. Turn bok choy over and push to one side of skillet.

  7. Stir in SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic and Gochujang mixture; heat through.

  8. Place bok choy over rice; sprinkle with sesame seeds.

NUTRITIONAL INFORMATION
Calories
200
Total Fat
6g / 9%
Saturated Fat
1g / 5%
Trans Fat
0
Sodium
630mg / 26%
Carbohydrates
29g / 10%
Dietary Fiber
6g / 24%
Sugars
5g
Protein
9g