Fillet of sole with crispy ginger and baby bok choy
2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
The bok choy and sole are delicious in this preparation, but the ginger's the clincher. So crisp and flavorful, we snacked on the garnish all afternoon, so we recommend you cook a double batch! This recipe is ideal when you want a one-skillet supper with minimal clean up required, but don't want to give up on originality or flavor. Garlic, ginger and soy are the culinary trinity that give this dish its signature Asian flair, and the ginger and soy are used repetitively in this recipe, providing a layering of their flavors. Nothing else is required to make this a full meal, but you could always add some steamed brown rice to absorb this creation's great flavors.
Ingredients
Canola oil
2 Tbsp, divided
Uncooked sole
16 oz, four 4-oz fillets
Fresh ginger
2 piece(s), fresh, about 2-inches each, peeled, cut in thin matchsticks
Less sodium soy sauce
2 Tbsp, divided
Cooking spray
1 spray(s)
Garlic
2 clove(s), thinly sliced
Fresh ginger
1 tsp, fresh, minced
Uncooked bok choy
8 oz, baby-variety, cut in half lengthwise and washed in cold water
