Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy sweet sour quickled baby bok choy. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. I heard it on an episode of Chopped years ago and also thought it brilliant. ;)] I served this last night with my Vietnamese. Cut the bok choy into quarters and wash.
Spicy Sweet Sour Quickled Baby Bok Choy is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Spicy Sweet Sour Quickled Baby Bok Choy is something that I have loved my entire life.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Spicy Sweet Sour Quickled Baby Bok Choy:
- Prepare 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
- Get 1-1.5 Tablespoons sugar
- Get 1.5-2 Tablespoons distilled white vinegar
- Prepare 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
- Take 1/2 teaspoon toasted sesame oil
- Make ready toasted sesame seeds for garnish
Our Asian stir-fry takes full advantage of bok choy's richly verdant leaves and crunchy core. Pull apart the leaves of the bok choy and wash and dry well. Thinly slice the onion and scallion. With the wonderful sweet and sour sauce, this salmon bok choy will likely become a new weekly item on your home cooking menu.
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!
Thinly slice the onion and scallion. With the wonderful sweet and sour sauce, this salmon bok choy will likely become a new weekly item on your home cooking menu. The salmon itself comes out tender and juicy with a sticky-sauced surface. The bok choy makes the perfect bed for it and this sauce will have you eating all your vegetables. Pour sauce over scallops and bok choy.
So that is going to wrap it up with this special food spicy sweet sour quickled baby bok choy recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
