Bok Choy is a a very versatile vegetable. I especially like it prepared in an Oriental Style dish. Delish!
- 2 ½ Tbsp. peanut oil
- 1 ½ Tbsp. minced fresh ginger
- ½ Tbsp. minced garlic
- 1 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. Thai chili sauce
- ¼ cup mirin
- 1 ½ Tbsp. white miso
- 1 Tbsp. fresh lime juice
- 1 Tbsp. rice vinegar
- ¼ tsp. Sriracha
- 1 Tbsp. Asian sesame oil
- 2 lbs. Bok Choy, roughly chopped
- Heat ½ Tbsp. of the peanut oil in a large skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring until the ginger and garlic begin to brown, about 30 seconds. Whisk in the brown sugar, soy sauce, Thai chili sauce, mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.
- Wipe out the skillet and use it to heat the remaining 2 Tbsp. peanut oil over medium-high heat. When the oil is shimmering hot, add the bok choy, toss gently. Cover and cook, turning occasionally, until bok choy is crisp-tender and browned on some edges, 5 to 6 minutes.
- Transfer to a platter, drizzle with the warm dressing, and serve.
- Serving Size: 4