Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spicy sweet sour quickled baby bok choy. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
In a large mixing bowl, sprinkle the bok choy with the salt and toss thoroughly. See great recipes for Spicy Sweet Sour Quickled Baby Bok Choy too! Flip the bok choy and brush them again.
Spicy Sweet Sour Quickled Baby Bok Choy is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spicy Sweet Sour Quickled Baby Bok Choy is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 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)
- Make ready 2.5 teaspoons kosher salt
- Get 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)
- Prepare Optional yummy additions:
- Make ready 1 teaspoon grated ginger
- Prepare 1/2 teaspoon toasted sesame oil
- Take toasted sesame seeds for garnish
Place the sugar and vinegar in a saucepan over medium-high heat and boil until incorporated. A little butter turns the sauce into a glaze. This side would be excellent with a spicy main like a Szechuan-style stir-fry or a chile-laden sauce for meat or fish. Place bok choy and green onions into the pan.
Steps 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!
Pour in the sauce mixture into the pan and stir. It should sizzle quite a bit - this is normal. My bok choy soup is no exception to this rule. Along with fresh bok choy, it uses ginger and zha cai (榨θ), a Chinese pickled mustard plant stem, for big flavor. Zha cai is a type of pickled Chinese mustard stem.
So that is going to wrap it up for this special food spicy sweet sour quickled baby bok choy recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
