Bok choy is full of vitamins, antioxidants and fiber. It originated thousands of years ago in the Yangtze River area of China and is now widely available. This simple recipe retains bok choy’s crispness and makes a tasty side dish or salad.

Baby Bok Choy in Spicy Sauce

Category

Category name

Serves

4

Ingredients

  • 2 or 3 baby bok choy, about 1 pound
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons peanut or canola oil
  • ½ teaspoon salt
  • 2 teaspoons minced garlic
  • Minced chives, for garnish, optional

Method

  1. Cut the leaves from the bok choy and thinly slice the white base lengthwise. In a large saucepan, bring 4 cups water to a boil over high heat. Add the boy choy and when the water returns to a boil, cook for 30 seconds. Drain and spread on a tray to allow the water to evaporate and the bok choy to cool to lukewarm.
  2. To make the dressing: In a medium bowl, combine the chili sauce, sesame and peanut oils, salt and garlic and whisk. Add the lukewarm bok choy and toss until lightly coated. Garnish with chives and serve immediately.