Ponzu Braised Bok Choy


It's finally the week I'm heading back to Chicago to be reunited with my favorites. The trip was prompted by a wedding for some good Chicago friends, who ironically moved out to SF right around the same time we did. I can't wait for the wedding festivities to begin, to see my sister and friends, and just to be back in Chicago in the summer. I'm so looking forward to the whole trip.

In the mean time, I'm always looking for a good bok choy recipe. It cooks up in around 5 minutes and is delicious served alongside grilled meats, simple rices and anything Asian.  

Ponzu Braised Bok Choy 
makes 3-4 sides

1 lb boy choy or baby bok choy (
2 tbsp fresh ginger (minced)
4 cloves garlic (minced)
1 tbsp Mirin
1 tbsp sriracha
2 tbsp Ponzu (you can easily find it in the Asian section)
1 tsp salt
1 tbsp sesame oil
1 tbsp olive oil

Clean and trim the bok choy before you get started. There can be a lot of dirt in between the leaves that should be rinsed. Trim the bottom so each leaf is loose and dry with paper towels. 
Heat sesame and olive oil over medium heat in a large saute pan. Add ginger and garlic and cook for 3 minutes. 

Add bok choy, mirin, sriracha, soy sauce and lime juice (or ponzu) and salt. Crank up heat to medium high and saute for 5 minutes. 

Serve up making sure to get all the ginger and garlic from the pan.

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