Seared Bok Choy + Creamy Peanut Sauce

Ingredients

For the sauce

1/3 cup peanut butter

1/3 cup water

1 tbsp brown sugar (I used Camino Fair Trade, Organic)

1 tbsp white rice vinegar

2 tsp maple syrup

2 tsp tamari

1 tsp toasted sesame oil

1/2 tsp gochujang (optional)

For the bok choy

2 baby bok choy

Oil for brushing

Sea salt

Fresh black pepper

Garlic powder

Pea shoots

Chives

Garnish: sesame seeds

 

Preparation

For the sauce

Whisk all ingredients into a small saucepan. Set on low and leave on for about 15 minutes, whisking occasionally.

For the bok choy

Slice the bok choy in half lengthwise. Rub oil on each piece and then sprinkle sea salt, pepper, and garlic powder over the cut side.

Turn a large pan up to a medium/high heat and add a little oil to pan. Once hot, add bok choy to pan and cook on back side for a minute. Flip choy over to cut side and sear until brown. Continue to shake pan to ensure the bok choy don’t stick.

*I added full chives and pea shoots to the pan when there was about a minute left of cooking. You can also use them in this recipe raw.*

Once bok choy is nice and brown on the cut side, remove from heat.

To serve

Smear creamy peanut sauce onto a plate and place bok choy on top. Alternatively, you can chop up bok choy and drizzle sauce over top.

Garnish with sesame seeds.

Enjoy!