Bok Choy is one of our favorite vegetables from our local CSA. It’s versatile enough to be mixed with other veggies for a stir fry but can also stand alone. For this recipe I used a spicy vinaigrette that I improvised after googling and finding several variations.
- 1 large head of Bok Choy
- 1/4 cup water
For the Vinaigrette:
- 1/4 cup rice vinegar
- 1 tablespoon chili sauce (we have a thing for Sriracha, but anything would do – Tabasco, Crystal, whatever)
- 2 scallions sliced thin
- a dash of salt and pepper
- 2 tablespoons vegetable oil
In a small bowl, mix all the ingredients for the vinaigrette and set aside.
You can adjust the amount of hotness by adding less chili sauce. (Note: Our kids are from the Sichuan area of China which is famous for serving hot pot, and, like their parents, have a taste for spicy foods. Being in that part of China was a culinary treat. Hot pot is good. This bok choy is nothing like hot pot. Except for also being good.)
Cut the bok choy into small pieces and put in a skillet with 1/4 cup water. Simmer the bok choy until it’s soft and most of the water has been reduced away.
Sometimes the kitchen help will distract themselves while they wait for things to simmer. Watching cabbage cook is, alas, less fun than a barrel of monkeys.
Just before you’re ready to serve, pour the vinaigrette over the greens and mix together. Serve warm – although it’s not so bad dished up like a pickle at room temperature, either. Kitchen Dad compares it to kimchi that way. It’s not that similar, but has a few of the same flavors.