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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.

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  • Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.

  • Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Cook's Note:

You can use coconut aminos instead of soy sauce, and ground ginger instead of fresh.

Nutrition Facts

200 calories; protein 11.2g; carbohydrates 16.1g; fat 12.9g; sodium 737.5mg. Full Nutrition
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Reviews

Rating: 4 stars
02/24/2021
2.24.21 Mixed up the sauce early in the day which allowed flavors to intensify as well as making dinner preparation easier. Other than adding to a stir fry, my favorite way to prepare baby bok choy involves some braising in chicken broth and wine which tenderizes the entire stalk. The root end of the stalk when quick browning in the skillet was pretty chewy and tough to cut, but the sauce was a really nice complement to the bok choy. Read More