Bok Choy Scallion Fritters
with Hoisin-Roasted Green Beans, Garlic Rice & Soy Ginger Sauce
- Soy
- Wheat
- Sesame
- Milk
- Eggs
Can anyone say no to a fritter? Not when it comes to our saucer-sized version that’s simply packed with vegetables, that’s for sure! Our chefs mixed bok choy, napa cabbage, scallions, and sesame seeds with tempura batter. The result: fritters that are crisp outside, tender and light inside, and irresistable with a drizzle (or dip) of chili-spiked ginger-lime soy sauce. Serve with umami-rich hoisin-roasted green beans and fluffy garlic rice, and you’ve got a frit-terrific vegetarian dinner idea!
Ingredients
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Lime
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
4 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and thinly slice garlic. Trim green beans if necessary. Roughly chop bok choy and napa cabbage into bite-size pieces. Trim and thinly slice scallions. Halve lime. Peel and mince or grate ginger.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes. (You’ll finish the green beans in Step 6.)
• Meanwhile, in a large bowl, combine bok choy and napa cabbage, scallions, sesame seeds, and a pinch of salt and pepper. Stir in tempura batter mix, flour, 1⁄3 cup cold water (2⁄3 cup for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. (TIP: Batter should be very thick but not dry; add water 1 tsp at a time if necessary.) Set aside. • In a small bowl, combine chili sauce, soy sauce, juice from lime, and as much ginger as you like. Set aside.
• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add 1½-TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, heat more oil in pan between batches. • Transfer fritters to a paper-towel-lined plate. Season with salt to taste.
• Remove green beans from oven; drizzle with hoisin and toss to coat. Return to top rack until tacky, 2-3 minutes. • Divide rice, fritters, and green beans between plates. Serve with soy ginger sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy fritters and flavorful sauces, though some found the dish bland or overly salty.
- Ease of prep: While some found it quick and simple, others felt prep took longer than expected and frying was messy.
- Suggestions: Consider adding more veggies or protein to the fritters; adjust salt and sauce quantities to taste.
- Leftovers: Fritters don't reheat well; best enjoyed fresh and crispy right after cooking.
- Portions: Some felt it wasn't filling enough as a main dish; adding more rice or protein could help.
Reviews from our home cooks
This was a new one for me. The bok choy fritters were pretty easy to make, and I did add just a bit of extra flour to hold them together. They came out crispy and tasty and with the sides it was a nice, filling meal.
I really enjoyed this. Everything tasted great. I like bok choy and cabbage. Putting garlic slices in the jasmine rice was a game changer! The green beans were good also. The prepared hoisin sauce was too salty but other than that I would definitely make this again.
I liked the fritters, they were great! The Bok choy napa cabbage was not looking good when I opened it. The veggies had already begun to turn. Fortunately, with them being cooked in the oil and mixed with the flour the taste was still great.
Super delicious! Great balance of flavors from the Hoisin beans to the fritters dipped in lime soy ginger sauce. Also, great way to flavor rice! see secret directions. lol
YO THESE FRITTERS WERE FIRE!!!!!!!!!! On the negative side though: def didn't need that much salt. I pulled back on the salt from the get go and they could still have done fine with less. Also would not put the beans back in the oven after tossing them in hoisin it really messes with their consistency for me
I cook a lot and the prep time on this took much longer than the recipe card indicated. Additionally, the rice should not have been cooked first. It was dry and cold by the time the rest of the meal was ready. The dipping sauce for the fritters competed with the hoisin covered green beans. The green beans would have been much better roasted with just salt and pepper
I added some bread crumbs to the mix to ensure binding. The "bust out" instructions should be more specific on oil. I cooked in sesame oil - I don't think it would have tasted as good without using sesame oil. Also it does take a little more oil than indicated. I did not add garlic to green beans because the garlic would compete with the ginger. I added some of the sesames to the dipping sauce.
The fritters were amazing! Good portion of fritters and rice, but a very small portion of green beans.
Wasn't sure I was doing it right, but the fritters turned out perfectly. The green beans came in a microwave bag, so I just microwaved them, roasting seemed unnecessary.
These were so delicious! The only reason I didn't give this 4 stars is because it wasn't very filling. It needs either a larger portion of rice or some sort of protein included in the fritters. We were hungry a few hours after having this for dinner. Again though, this was very delicious and I will be making it again.
