Bok choy. I’m not convinced it’s a vegetable I’ll ever truly cozy up to. I mean, I love me some leafy greens ~ kale, collards, chard ~ but . . . bok choy. I don’t know. There’s just too much stalk and not enough leafy green for me.
So that begs the obvious questions: why prepare it and why post the recipe on the blog? I blame my son. He’s a bottle-a-week Sriracha fan and he likes this dish. He asks for it now and then, and what parent in her right mind would say no when her kid asks her to make bok choy?
To be totally honest, it’s not too bad. But the key ~ and I mean this ~ is to use baby bok choy. Do not buy the bulbous, thick-cankled, fully grown bok choy. You must be intrepid about searching out the tiny, adorable heads of baby bok choy, which might mean rubbing shoulders with hipsters at Whole Foods or neo-hippies at the co-op. The smaller the bok choy, the more favorable the leaf-to-stem ratio. Grab your reusable shopping bags and go.
I typically make this with Sriracha, same amount, but this time I used Chili Garlic Sauce (made by Huy Fong, just like Sriracha) and it was really good ~ spicier and not as sweet. I like it better, but you decide.
Just remember, baby bok choy. Size matters.
Chili Garlic Baby Bok Choy
Yield: 2 servings
- 2 large heads or 4 small heads baby bok choy
- 1 tablespoon oil (olive, peanut, or canola)
- 2 cloves garlic, minced
- 1 teaspoon Chili Garlic Sauce or Sriracha
- Salt and pepper to taste
- Chop about an inch off the stem end of each head. Cut heads into 1/2″ slices. Place in colander and rinse with cold water to remove any sand or grit. Shake out or spin to remove excess water.
- Heat oil in a medium skillet over medium-high heat. Add chopped bok choy and saute one minute, until just tender and leaves are bright green. Add minced garlic and saute briefly, 30-60 seconds, until garlic just turns golden. Stir frequently so garlic doesn’t burn.
- Remove from heat; stir in Chili Garlic Sauce. Season to taste with salt and pepper. Serve hot.