Over at The Perfect Pantry, I’m loving this recipe for Baby Bok Choy with Hoisin Glaze… Not only does the recipe look divine, but check out all the great facts about hoisin sauce! Did you know the name means “seafood”, though there’s no seafood in it? Me neither!
STEAMED BABY BOK CHOY WITH SPICY HOISIN GLAZE
If you’re lucky enough to live near an Asian market or good farmers market, you can find baby bok choy (white bulbs) or baby Shanghai bok choy (light green bulbs). Strip the outermost leaves, and rinse the rest of the head under cool water to loosen any grit that’s trapped between the leaves. Figure on one or two heads per person, depending on what else is being served. (My Asian supermarket sells bags of 8 heads of baby bok choy for less than a dollar.) Proportions aren’t terribly important in this dish, which makes a great accompaniment for steamed or grilled salmon.
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