6 minutes
Enjoy a quick and vibrant side dish that brings the refreshing crunch of bok choy together with the fiery kick of chili crisp. This simple yet flavorful recipe is perfect for adding a touch of heat and color to your meal.
Bok Choy, halved lengthwise
0 oz
Chili Crisp
to taste
1. Prep
Begin by thoroughly washing the bok choy under cold water to remove any dirt trapped in the stems. Cut the bok choy in half lengthwise, making sure to keep the leaves attached to the stem.
2. Saute
Place a pan over medium-high heat and wait until it's hot. Add a couple tablespoons of water to create a steaming effect, then place the bok choy halves cut-side down into the pan. Sprinkle a pinch of salt over the bok choy. Cover the pan with a lid to trap the steam, allowing the bok choy to cook for 2-3 minutes. The water will help the bok choy to steam and become tender while also preventing it from burning.
3. Finishing Ingredients
Once the bok choy is just tender and still vibrant green, remove it from the pan and place it on a serving plate. Drizzle with chili crisp to taste, allowing the residual heat from the bok choy to warm the chili crisp and enhance its flavors.
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