Let’s talk about the “dinner salad.” What does your “dinner salad” look like?
Mine looks like iceberg lettuce, maybe some carrot rounds and celery if we have them, and ranch dressing (which is not the best choice I could make, I know). The only thing that makes me excited to eat the “dinner salad” is a handful croutons. And let’s face it, those are just carbs.
So why am I dissing the “dinner salad”? What I’m really trying to say is that dinner salads are great if you add veggies and a tasty balsamic dressing. The fact is, this can get boring if it’s your go-to side every night.
And now I’m getting to the point – because you know you clicked on a link that said Sweet and Sour Baby Bok Choy. This side dish is a great alternative to the boring “dinner salad.” It’s salty and sweet, and has a perfect balance of the Asian flavors that we love so well. You can try this with regular Bok Choy, but we find that Baby Bok Choy is not as bitter as it’s adult counterpart.
Sweet and Sour Baby Bok Choy
5-6 baby bok choy
2 tablespoons butter
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1. Cut the bok choy into quarters and wash.
2. Melt the butter and oil in a pan on medium high heat.
3. Add the bok choy to the pan and cover. Cook for 5-10 minutes.
4. Add the vinegar and soy sauce and allow to reduce for 5-10 minutes.
5. Serve hot and enjoy!
- 5-6 baby bok choy
- 2 tablespoons butter
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- Cut the bok choy into quarters and wash.
- Melt the butter and oil in a pan on medium high heat.
- Add the bok choy to the pan and cover. Cook for 5-10 minutes.
- Add the vinegar and soy sauce and allow to reduce for 5-10 minutes.
- Serve hot and enjoy!
What’s your favorite way to enjoy the sweet and sour flavor combination? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.