Salty, Sweet, Spicy-Heat Bok Choy

from ButterYum
makes 4 servings


  • 1/2 pound baby bok choy, washed, trimmed, and leaves separated
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon cornstarch
  • t tablespoon peanut or vegetable oil
  • 2 tablespoons scallions, finely chopped (whites and greens)
  • 1 tablespoon minced garlic
  • Sriracha (optional)


  1. In a large covered skillet, steam bok choy in 1/2-inch of water for 3-5 minutes until tender, rinse with cold water to stop the cooking process and drain well; set aside until needed.  
  2. In a small bowl, whisk together water, soy sauce, sugar, and cornstarch until the sugar is dissolved; set aside until needed.
  3. Dry the skillet you steamed the bok choy in and add oil, heat the oil over medium-low heat, saute garlic and scallions for 1-2 minutes until very fragrant, stirring constantly to prevent burning.  
  4. Re-whisk soy sauce mixture and pour into skillet; stir or whisk vigorously until sauce forms.  
  5. Immediately add steamed bok choy and toss well until heated through.  Drizzle with Sriracha if desired.