Sriracha Glaze over Seared Bok Choy
This is a fast, easy dish that goes from countertop to serving plate in about 15 minutes. We turned our spicy Sriracha Seasoning into a savory glaze, sweetened with sugar and thickened with a cornstarch slurry.
We thought this sauce would be fun with bok choy, which gives us the best of both worlds. The dark, leafy green tops add bitter crunch to the spicy, umami-spiked sauce, while the stalks are crisp and watery, and provide a little relief from the heat. This would also be a terrific glaze for chicken wings, tofu, butternut squash, or stir fry.
2 medium to large bok choy
1 Tablespoon olive oil
Fine Sea Salt and Black Pepper Fine Grind to taste
1 cup water
2-3 Tablespoons Sriracha Powder, or to taste
5 Tablespoons soy sauce
1 Tablespoon California Roasted Minced Garlic
¼ cup Organic Coconut Sugar or Granulated Brown Sugar
2 Tablespoons corn starch
2 Tablespoons cold water
1. Heat a cast iron skillet over medium heat until hot.
2. As the skillet heats, slice bok choy in half lengthwise. Brush olive oil over the cut side of the bok choy, and sprinkle with Fine Sea Salt and Black Pepper Fine Grind.
3. Place boy choy, cut side down, in the hot pan. Let it sear until the cut turns a rich, toasted brown, about 5 minutes.
4. Make the sauce. Put 1 cup water, Sriracha Powder, soy sauce, California Roasted Minced Garlic, and Organic Coconut Sugar in a sauce pan.
5. Whisk corn starch and cold water together. Set aside.
6. Flip the seared bok choy over to finish cooking. You can add a little water to the pan to help it steam through, about 2 minutes.
7. When sauce is at a slow simmer, give the corn starch one last stir to combine, then whisk it into the sauce. It will start to thicken immediately.
8. Spread sauce over the top of the bok choy, letting it run in the exposed leaves and stalks. Let it cook together for a minute longer, then remove from heat.
9. Serve with rice.