Braised Bok Choy, Quingdao Express Cabbage, and Turnips with Ginger and Soy

Turnips get a bad rap. I admit that I am not used to eating turnips, but I do like them. They are a cruciferous vegetable, which means that they may provide protection against certain cancers. Cool!

This dish, courtesy of Cooks Illustrated, was easy to prepare and the sliced turnips did not take long to soften. I used the Quingdao express cabbage instead of watercress. Don't forget, you can add the turnip greens too.

Prepared this way, I thought the turnips tasted very comforting, like potatoes- and just think how much more nutrition they offer! My two-year old kept asking for more.

Quick Braised Bok Choy, Turnips, and Watercress with Ginger and Soy

Serves 6 as a side dish.

Published January 1, 1996 (Cooks Illustrated Magazine)

Ingredients:

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger

1/2 pound turnips, peeled, halved and sliced thin

2 heads bok choy (about 12 ounces), washed and cut cross-wise into 1-inch pieces

1 bunch watercress (about 4 ounces), rinsed

1/4 cup low-sodium chicken broth

2 tablespoons soy sauce

2 tablespoons sake

ground black pepper

2 tablespoons toasted sesame seeds

Instructions: 1. Heat oils in large saute pan over medium heat. Add garlic and ginger; saute until aromatic and starting to brown, about 2 minutes. Increase heat to medium-high. Add turnips, saute to soften slightly, about 3 minutes. Increase heat to high; add bok choy and watercress and saute until wilted, about 1 minute. 2. Add stock, soy, and sake; cover and reduce heat to low. Simmer until turnips are just tender about 3 minutes. Season to taste with pepper and garnish with sesame seeds.