Spicy Garlic Bok Choy

WHAT IS BABY BOK CHOY?

Bok choy is a type of Chinese cabbage. It has white stalks with dark green leaves and a peppery, slightly mustardy flavor. Baby Bok Choy is smaller, milder, and more tender, with a sweetness that lends itself well to garlic, ginger, soy, and sesame.

Bok choy is high in Vitamins C, K, and A. It’s also rich in fiber, beta carotene, and folate. It’s considered both a cruciferous vegetable and dark, leafy greens.

HOW TO BUY BABY BOK CHOY

When purchasing bok choy, look for white, smooth stalks with crisp, dark green leaves. For baby bok choy, look for light green stalks and firm, dark green leaves.

To clean the bok choy, slice the vegetable in half lengthwise and soak it in water to remove any dirt.

To store it, wrap the vegetables in paper towels and place them in a ziplock bag. Store in the refrigerator for about 4 days.

INGREDIENTS NEEDED FOR THIS RECIPE

• Sambek Oelek - this is an Indonesian chili paste. It adds tang and heat to the dish. If you don’t want the heat, leave it out.
• Fresh ginger - if you don’t have fresh ginger, you can use the ginger paste that is sold in a tube.
• Oyster sauce - a sweet and salty condiment made from oysters that adds umami to the dish. You can find it in the Asian section of your grocery or in an Asian market.
• Soy sauce 
• Water
• Brown sugar
• Sesame oil
• Lemongrass - this will add a lemony zing to the dish. If you can’t find fresh lemongrass, use the puree in the squeeze tubes.
• Garlic - lots of it.
• Thai chiles - for color and heat. Remove the seeds and veins inside to reduce the heat.
• Baby bok choy
• Sesame seeds - as a garnish