This seared baby bok choy is a compliment to any asian dinner, but can easily stand alone with a side of steamed rice or on top of some rice noodles.
Whisk all of the Thai Peanut Sauce ingredients together and set aside for the flavors to meld.
In a large non-stick saute pan, heat the olive oil over medium high heat. Sear the bok choy, cut side down until they are starting to brown. Flip them over for just 1 minute. You want to keep them very al dente.
Season the cooked bok choy lightly with salt and pepper.
Place 3 pieces of the bok choy on each plate. Drizzle with the sauce and sprinkle with the peanuts and cilantro.