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.
- 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
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.
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.
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)