Baby Bok Choy

I received these gorgeous baby bok choy from my CSA this week and couldn't wait to cook them.

I put a couple of tablespoons of peanut oil in my wok and once it was hot I added a piece of ginger that I had split lengthwise and smashed with the flat of my knife. As the ginger heated up, it began to perfume the oil. Then I added my bok choy, which I had cut in half lengthwise, to the wok (cut side down). I browned the bok choy for a couple of minutes and then added about 1/4 water to the wok to steam the bok choy for another minute or so.

I then removed the baby bok choy from the wok and started on a quick sauce to drizzle over them. To the wok I added about 3 tablespoons of soy sauce, a teaspoon of fish sauce, 1 tablespoon brown sugar, and the juice of half a lemon. I let the sauce reduce until it was a syrupy consistency (about 3 minutes), then drizzled it over the bok choy.









I served it along side grilled asian salmon.