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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

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Course: Side Dish

Cuisine: Asian

Ingredients

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.