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This side dish is pretty quick to put together, and it has a lot of flavor. The package of baby bok choy I picked up was only around 6 ounces, and it cooked down a lot, so I was left with too much of the sauce for the amount of greens that I had, and it was pretty salty.
I adjusted the recipe below, because I think it would have been a lot better with more bok choy to bulk it up. It was great over rice next to some of our leftover Spatchcocked Roast Chicken.
📖 Recipe
Spicy Baby Bok Choy Sauté
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
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- 1 tablespoon peanut oil
- 1 clove garlic, minced
- 1 small shallot, thinly sliced
- 1 teaspoon freshly grated ginger
- 1 pound baby bok choy, trimmed and chopped crosswise into 1-inch pieces
- 1 teaspoon fish sauce
- 1 teaspoon chile garlic sauce
- 1 tablespoon low sodium soy sauce*
- 1 tablespoon unseasoned rice vinegar
Instructions
- Heat peanut oil in a large, non-stick skillet over moderate heat. Add garlic, shallot and ginger and sauté until soft.
- Add bok choy and remaining ingredients and sauté until the greens have cooked down to your liking, stirring occasionally.
Notes
*Optional: use Gluten Free
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