How to Prepare Perfect Spicy Sweet Sour Quickled Baby Bok Choy

Spicy Sweet Sour Quickled Baby Bok Choy. Baby Bok Choy Soup With Garlic and GingerPickled Plum. dried shiitake mushrooms, sambal oelek Detox Pear Bok Choy SoupKiipfit. crushed black pepper, baby bok choy, baby kale, green onions Spicy Korean-style Meatball BowlPork. cooked brown rice, garlic, soy sauce, lean ground pork, green. Узнать причину. Закрыть. Sweet and Sour Baby Bok Choy. This hot and savory Baby Bok Choy Soup With Garlic and Ginger is summer eating at its best.

Great side dish to any meal. Try making this spicy baby bok choy salad with your next meal. Excellent side dish for any Korean meal but can be eaten any which way. You can cook Spicy Sweet Sour Quickled Baby Bok Choy using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spicy Sweet Sour Quickled Baby Bok Choy

1. Prepare 6 cups of 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).
2. You need 2.5 teaspoons of kosher salt.
3. You need 1-1.5 Tablespoons of sugar.
4. Prepare 1.5-2 Tablespoons of distilled white vinegar.
5. Prepare 1-1.5 Tablespoons of chili garlic paste or sambal oelek (you can use sriracha in a pinch).
6. You need of Optional yummy additions:.
7. Prepare 1 teaspoon of grated ginger.
8. You need 1/2 teaspoon of toasted sesame oil.
9. You need of 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.

Spicy Sweet Sour Quickled Baby Bok Choy step by step

1. 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..
2. 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. :).
3. 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.