Vietnamese Shaking Cod with Bok Choy
- 2 sweet potatoes
- ¼ cup olive oil
- ½ red onion
- 4 green onions
- 4 baby bok choys
- 1 lb top sirloin steak, sliced into strips
- 1 ½ tbsp minced garlic
- 2 tbsp tamari (sub low sodium soy sauce)
- 2 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tsp sesame oil
- 2 tsp minced ginger
- Preheat oven to 400 degrees F. Peel sweet potato and slice into 1/4-inch rounds. Cut each round into wedges. Place on a baking sheet and drizzle with 2 tbsp olive oil; sprinkle with salt and pepper. Roast 20 to 25 minutes, or until tender.
- Meanwhile, peel and dice red onion. Thinly slice green onion. Trim bok choy and cut leaves and stems into bite-sized pieces.
- Heat remaining 2 tbsp olive oil in a skillet over medium-high heat. Pat cod dry and season with salt and pepper. Add to the skillet and cook 4 minutes, turning regularly, until browned but not cooked through. Transfer to a plate.
- Add red onion to the empty skillet and cook 3 minutes, until softened. Add green onion, bok choy and garlic. Cook another 2 minutes, until wilted.
- In a small bowl, whisk together tamari, rice vinegar, fish sauce and sesame oil. When vegetables are ready, return the cod to the pan and drizzle with sauce. Cook 2 minutes, or until well coated.
- Remove sweet potato from oven and toss with ginger. Enjoy with cod.
Source: PlateJoy Vietnamese Shaking Cod with Bok Choy