Spicy Baby Bok Choy

 Spicy Baby Bok Choy

 6 Servings | 10-minute Prep Time | 25-minute Cook Time

Ingredients

1.5 lb. Baby Bok Choy 

2 Slices of Bacon

3 Fresh Cloves of Garlic, minced 

½ inch of Fresh Ginger, peeled and minced

¼ c. Rice Vinegar

¼ c. Soy Sauce

3 Tbsp. Sesame Oil 

1-2 Thai Chili Peppers 

2-4 c. Mushroom Broth

1 Tbsp. Sesame Seeds

2 Green Onions, thinly sliced

Instructions

Preheat oven to 300°F.

In a heavy-bottom pan, cook bacon over medium-high heat until crisp. Remove bacon from pan and place on paper towel to drain fat. Set bacon aside. Lower heat to medium.

Soak the bok choy in a bowl of cold water to clean and remove sediment.

Remove the bok choy from water, dry, and cut each one in half, length wise.

Add the bok choy to the remaining bacon grease in pan, cut side down, and cook until charred, about 5-6 minutes.

Remove the bok choy from the pan and set aside.

Add the rice wine vinegar to pan and deglaze, scraping the brown bits from the bottom of the pan.

Add the garlic, ginger, soy sauce, sesame oil, and Thai chili peppers to pan. Let simmer for 3 minutes.

Add the mushroom broth to pan and let it simmer for 3 more minutes.

Add the bok choy back into pan. Cover the pan with an oven-safe lid and place the pan in oven for 10 minutes. After 10 minutes, remove lid and place back in oven for 5 minutes, or until the bok choy are fork-tender.

Once bok choy is tender-crunchy, remove from pan and set aside once more.

Place the pan over medium-high heat on the stove burner, reduce the liquid by half to make a sauce.

Crumble the bacon.

Plate the bok choy. Sprinkle the bacon, sesame seeds, and sliced green onions on top. Cover with the pan sauce and serve immediately.