Baby Bok Choy My Way

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Baby Bok Choy My Way

When I am home in Seattle, I make a trip across town to the Ballard Market every Sunday. This farmers market runs year-round and is a great place to see produce, dogs, and people of every type. I love the street musicians, the stores lining the streets, the ready-made pizza, curry, ice cream, donuts, and so many other types of food being sold and eaten on the spot.

Lately I have been taking one or two of my grandkids with me.  I find farmers markets are amazing places for kids to learn about where food comes from.  My 8-year-old granddaughter knows the names of most breeds of dogs we see, and my 5-year-old grandson knows what kiwi berries and honey sticks are!  

Come mid-February, I try to purchase locally grown vegetables and fruits. I spotted baby bok choy and purchased a pound of the cute little bulbs to make for dinner with the petrale sole fish and farmers market sweet potatoes I bought the same day.  

Baby Bok Choy My Way

Serves 2

Ingredients

• 3  baby bok choy, cut in half the long way
• 2 tsp avocado oil to fry
• Toasted sesame seeds to garnish

Sauce Ingredients

• 1 ½ tsp tamari sauce
• 1 ½ tsp water
• Little less than a tsp of rice vinegar
• ½ teaspoon of honey
• ⅛ tsp toasted sesame oil
• 1 clove minced garlic
• ¼ tsp chili crisp (use sriracha if you don’t have chili crisp in your pantry)

Instructions

In a small container, combine tamari, water, rice vinegar, honey, sesame oil, garlic, and chili crisp and set aside. 

Heat a large skillet and then add the oil over medium-high heat.  Add the halved bok choy, cut side down, and sear until it browns.  Carefully turn it over and cook for another minute.  Pour in the sauce and then cover the pan for two minutes until the bok choy is tender.  I turn the bok choy over again so it is coated with sauce.  Remove to a serving dish and sprinkle with sesame seeds.  

Enjoy!