Stir Fried Bok Choy with Peanut Sauce

5.0
(2)
2 Reviews

Tender, nutrient-rich baby bok choy pairs perfectly with creamy peanut sauce in this quick side dish. Slideshow:  Great Stir-Fry Dishes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on February 14, 2018
Stir Fried Bok Choy with Peanut Sauce
Photo: © Todd Porter & Diane Cu
Total Time:
15 mins
Yield:
2 to 4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound baby bok choy

  • 1 tablespoon grapeseed or canola oil (or other high flashpoint oil)

  • 2 tablespoons sliced shallots

  • 2 cloves garlic (minced)

  • 3 tablespoons peanut butter

  • ¼ cup water

  • 1 tablespoon fish sauce

  • 2 teaspoons rice vinegar

  • 1 teaspoon brown sugar

  • ¼ cup chopped roasted peanuts

Directions

  1. Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

  2. Heat a large skillet or wok over medium-high heat. Add oil, and then stir in the shallots and garlic. Cook for about 1 minute, or until soft.

  3. Stir in the peanut butter, water, fish sauce, rice vinegar and brown sugar. Stir sauce until well combined and simmer on low heat for about 30 seconds, or until the sauce thickens.

  4. Increase heat to medium-high heat, and then stir in the bok choy. Cook for 1-2 minutes, or until the bok choy is tender and just wilted.

  5. Garnish with the roasted peanuts and serve warm.

Originally appeared: October 2014

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