Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spicy sweet sour quickled baby bok choy. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Spicy Sweet Sour Quickled Baby Bok Choy is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Spicy Sweet Sour Quickled Baby Bok Choy is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook spicy sweet sour quickled baby bok choy using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Spicy Sweet Sour Quickled Baby Bok Choy:
- Take 6 cups baby bok choy that's been sliced into roughly 1/3" strips on the diagonal (this was about 3 med heads of baby bok choy)
- Take 2.5 teaspoons kosher salt
- Take 1-1.5 Tablespoons sugar
- Make ready 1.5-2 Tablespoons distilled white vinegar
- Get 1-1.5 Tablespoons chili garlic paste or sambal oelek (you can use sriracha in a pinch)
- Get Optional yummy additions:
- Prepare 1 teaspoon grated ginger
- Make ready 1/2 teaspoon toasted sesame oil
- Get toasted sesame seeds for garnish
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Instructions to make Spicy Sweet Sour Quickled Baby Bok Choy:
- In a large mixing bowl, sprinkle the bok choy with the salt and toss thoroughly. Let it sit for 30 minutes to extrude water, re-tossing once or twice during this time to make sure the salt is evenly distributed.
- After 30 minutes, you'll see quite a bit of water has extruded from the bok choy. Take the bok choy in large handfuls and squeeze firmly in a two-handed fist to press out the excess liquid and set aside in another bowl. This salting, extruding and squeezing process is what lends the bok choy that lovely pickled crunch. :)
- Add the remainder of the ingredients, starting at the lower end of the measurements and mix thoroughly. Taste and adjust seasoning if needed. Let sit for 5 to 10 minutes and enjoy!
If you can't find baby bok choy, standard bok choy will do. Just look for greens that are joined at the base by the stalk and have lots of tightly. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews. This means that baby bok choy is much sweeter than and is often served directly in soup or in salads.
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