Braised Baby Bok Choy

Learn how to make this fun, delicate, delicious vegetable. Baby Bok Choy! Perfect with rice or on its own.

1 Lbs Baby Bok Choy
1 Tsp Black Vinegar
1 Tsp Rice Wine Vinegar
1 Tsp Sesame Oil
2 Tbsp Vegetable Stock
1 Tsp Maple Syrup
1 Tbsp Soy Sauce
1 Tsp Oyster Sauce
1 Tsp Sriracha
2 Tbsp Avocado Oil or Similar
2 Tsp Minced Ginger
1 Tbsp Minced Garlic
¼ Green Onions Minced
1 Tbsp sesame Seeds


Instructions
Cut each bok choy, halved lengthwise. Run under water, cleaning them and removing the dirt between the leaves.
In a small bowl combine soy sauce, broth, vinegar, sesame oil, maple syrup, oyster sauce, and sriracha.
In a large flat nonstick skillet add 1 tablespoon oil and 1 teaspoon of sesame oil over high heat until just smoking.
Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.
Cook until lightly browned without moving, about 1 to 2 minutes.
Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.
Add 1 tablespoon of oil to the pan. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.
Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.
Add bok choy back to the pan, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.
Transfer to a platter and garnish with sesame seeds.