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Level
very easy
Prep Time
10 mins
Total Time
25 mins
Serves
6 to 8

Ingredients

1
head broccoli, cut into small florets
4 cups/1 L
1 pkg
baby bok choy, roots trimmed, halved lengthwise
312 g
1/4 cup
Lee Kum Kee Panda Hoisin Sauce
60 mL
2 tbsp
Compliments Liquid Honey
30 mL
2 tbsp
rice wine vinegar
30 mL
1 tbsp
sesame oil
15 mL
1 tbsp
canola oil
15 mL
1
red pepper, 1 in. (2.5 cm) dice
3 tbsp
minced shallots
45 mL
2 tbsp
minced garlic
30 mL
salt and pepper to taste

Method

Step 1
Heat a large non-stick pan (with lid) over medium-low heat (no oil or water is required in pan). Place broccoli florets into the pan cut-side down. Cover and cook, without stirring, 5 to 6 min., or until tender-crisp and lightly charred. Remove from pan; set aside. Place baby bok choy, cut-side down, into same pan. Cover and cook, without stirring, 5 to 6 min., or until tender-crisp and lightly charred. Remove from pan; set aside.
Step 2
In a bowl, mix together the hoisin sauce, honey, vinegar and sesame oil; set aside.
Step 3
Add canola oil to the pan and increase heat to medium-high. Add the red pepper, sauté briefly then cover and cook 2 to 3 min., until tender and lightly charred. Add the shallots and garlic. Sauté until soft and fragrant, 30 sec. to 1 min.
Step 4
Pour the hoisin mixture into the pan. Bring to a simmer then turn off the heat. Add the charred broccoli and bok choy back into the pan and toss with the sauce. Season to taste. Serve with Crispy Crackling Pork Belly.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
90
Fat:
4 g
Saturated Fat:
0.4 g
Carbs:
13 g
Fibre:
2 g
Sugar:
8 g
Protein:
2 g
Sodium:
220 mg