So I was looking for something to make with my 4S chicken, and these beautiful baby bok choy called out to me in the supermarket. They were just so pretty, I couldn’t help myself. This recipe isn’t sweet per se, but there is a touch of sweetness among all the tang and flavor. This can be amped up with a half a teaspoon of honey, which I might do if serving these little beauties with something a bit more plain, but with the chicken it was perfect without.
Don’t feel constrained to only serve the sauce with bok choy. This would be great with a variety of different veggies. The process remains the same: make and reduce sauce, steam veggies, cook veggies with sauce, re-reduce sauce. Play around with it!
It looks like a lot of steps, and like it would take a long time, but the whole thing goes pretty quick. MAYBE 20 minutes (if you are taking notes and pictures while cooking.) at the most, so don’t be intimidated by the fact that I felt the need to overcompensate for my crappy picture taking last post with 365465121 pictures for this post. Go forth…. make citrus glazed veggies.
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