Choi with Gingery Butter
This sauce has characteristically Asian-inspired flavors, but this recipe uses butter instead of oil for added richness. Don’t be fooled by how simple this is; it is an interesting and wonderfully flavorful side dish. Angelic Organics Kitchen (adapted from Judy Gorman’s Vegetable Cookbook).
Serves 4 to 6
2 medium choi (any kind), sliced crosswise into 1-inch strips
6 tablespoons butter
2 tablespoons soy sauce or tamari
1 tablespoon grated or finely chopped fresh ginger
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1 tablespoon      finely chopped fresh cilantro
salt
freshly ground black pepper
1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain the choi in a colander and immediately run under cold water. Drain well.
2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.
3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.