Looking for a simple side dish for an Asian-influenced meal? We love baby bok choy. You could substitute rapini or broccoli florets if baby bok choy isn’t available.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 pound baby bok choy, stalks separated, washed and spun dry
- 1/4 cup fresh orange juice
- 2 tablespoons natural rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon sugar
- 1 tablespoon sliced scallions
- 1 teaspoon toasted sesame seeds
Directions
Step 1
Heat the olive oil in a pan over medium-high heat. Add half the baby bok choy and sauté the vegetable for a minute; then add the other half. Cook the bok choy until it’s caramelized, about 3 minutes, then remove to a plate.
Step 2
Deglaze the pan with the orange juice and vinegar, then add the soy sauce. Cook for just a few seconds, then swirl in the sriracha and sugar. Cook for about 45 seconds more, reducing the sauce slightly.
Step 3
Drizzle the sauce around the bok choy and garnish with the sesame seeds and scallions.
Serves 4 — Recipe adapted from L.A. Son by Roy Choi (Anthony Bourdain/Ecco, 2013)