April 23rd, 2018 / By KellyLiken
Jump to RecipeThis seared baby bok choy with peanut sauce is a great addition to any asian dinner or it can easily stand alone with a side of steamed rice or noodles. A perfect Vegetable-centic meal for Spring time; Fresh and delicious.
We eat ALOT of Asian food. In fact it’s probably Lucy’s favorite cuisine.
I think we’re so drawn to Asian cuisines is because of the push and pull of all the elements. Sweet and sour, salty and bitter, soft and crunchy, spicy. Whether it’s Thai, Vietnamese or Japanese, it’s just exciting. A punch of flavor that can transform simple veggies into something SO special.
Baby bok choy is a great springtime vegetable. It is hearty enough to stand on its own as a “meaty” satisfying main dish served with some noodles or steamed rice, but I also love it as a seasonal complement along side a perfectly grilled steak. It’s the beginning of grilling season after all.
Getting a good sear on the cut side of the baby bok choy is the secret to taking this dish to the next level. It adds texture and rich flavor that really stands out with the thai peanut sauce
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.