Sautéed in a sticky glaze, this bok choy has just enough crunch and a mouthwatering mixture of spicy and sweet. Delicious side dish or great served over rice!
I'm probably the only person in the history of grocery shopping to get excited when I see baby bok choy on the shelf at my grocery store. Or have you been that person before too? Picture me trying to casually walk-run towards the grapes/berries/oranges that took forever to come into season. 🙄
In this case, bok choy. I have never, in all my 25 years of existence, seen bok choy at a grocery store in my hometown. All the way up in Indianapolis? Yes. In Lafayette? Yes. New York? Duh. But here, in Shelbyville? This is a huge deal, people. So obviously, I bought a shit-ton of it. 💁💁💁
On Thursday, we used half of it in the kitchen – we sautéed it in our trusty cast iron skillet in this spicy-sweet glaze. The bok choy softens up perfectly as it cooks, getting a little crisp from the pan, and then it soaks up every drop of the sauce between all of the leaves.
Just as we turned off the heat, I realized that we should've had rice cooking to go along with it. Too late. Next time. Even without the rice, this stuff is the bomb.
Yesterday, we grilled the other half of the bok choy – because it was 80 degrees at 8:30pm and grilling is exactly what you do. I didn't make rice with it that time either because ain't nobody got time to be inside when your husband is outside grilling and your dog wants to play.
If you enjoyed this sweet and spicy bok choy recipe then let us know if the comments!Print