The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic depending on what you like. Mirin is a sweet rice wine that will counter the spice. You can sub 1 tablespoon unseasoned rice vinegar combined with 1/2 teaspoon sugar.
4 teaspoons canola oil
1 pound quartered baby bok choy
1 tablespoon minced peeled fresh ginger
2 sliced, seeded red Fresno chiles
1 sliced garlic clove
1 tablespoon mirin
2 tablespoons chopped roasted unsalted peanuts
1/4 teaspoon kosher salt
Added sugars 0g
Calcium 9% DV
Potassium 8% DV
How to Make It
Heat 2 teaspoons canola oil in a skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan. Add 2 teaspoons canola oil; ginger; chiles; and garlic clove to pan. Cook, stirring often, 2 minutes.
Add mirin, stirring to scrape up browned bits. Return bok choy to pan; cook 2 minutes. Sprinkle with peanuts and kosher salt.
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