Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, spicy sweet sour quickled baby bok choy. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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! Oyster sauce and a pinch of sugar add caramel flavor and color to the bok choy.
Spicy Sweet Sour Quickled Baby Bok Choy is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Spicy Sweet Sour Quickled Baby Bok Choy is something which I’ve loved my whole life.
To begin with this recipe, we have to 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)
- Make ready 2.5 teaspoons kosher salt
- Get 1-1.5 Tablespoons sugar
- Take 1.5-2 Tablespoons distilled white vinegar
- Make ready 1-1.5 Tablespoons chili garlic paste or sambal oelek (you can use sriracha in a pinch)
- Get Optional yummy additions:
- Take 1 teaspoon grated ginger
- Prepare 1/2 teaspoon toasted sesame oil
- Prepare toasted sesame seeds for garnish
Place the sugar and vinegar in a saucepan over medium-high heat and boil until incorporated. Remove the chicken from the marinade and place the pieces in a bowl. Place the sugar and vinegar in a saucepan over medium-high heat and boil until. 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. Pour sauce over scallops and bok choy. While a cup of bok choy sports only about nine calories, those calories are densely packed with nutrients. Chinese-style hot mustard has a sharp bite similar to that of wasabi; look for it at large supermarkets on the international foods aisle or at your local Asian market.
So that’s going to wrap this 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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
