Spicy Sweet Sour Quickled Baby Bok Choy

Name: Spicy Sweet Sour Quickled Baby Bok Choy
Total time: 3600 s
Yield: 1.5 cups
Cuisine: American
Ingredients: 6 cups baby bok choy that's been sliced into roughly 1/3" strips on the diagonal (this was about 3 med heads of baby bok choy); 2.5 teaspoons kosher salt; 1-1.5 Tablespoons sugar; 1.5-2 Tablespoons distilled white vinegar; 1-1.5 Tablespoons chili garlic paste or sambal oelek (you can use sriracha in a pinch); Optional yummy additions:; 1 teaspoon grated ginger; 1/2 teaspoon toasted sesame oil; toasted sesame seeds for garnish

x @cook_5886383

[When I use the word "quickle," someone will comment on how brilliant a portmanteau (<-- new word for me) it is. Alas, I cannot take credit. I heard it on an episode of Chopped years ago and also thought it brilliant. ;)]

I served this last night with my Vietnamese Caramelized Pork to cut through some of the fattiness of the pork and to provide a flavor and textural contrast.

Pork recipe:

https://cookpad.wasmer.app/us/recipes/1581255-easy-viet-inspired-coffee-brown-sugar-braised-pork

It's also yummy with ramen and as an addition to all kinds of Asian inspired rice bowls.

You can also make this with regular bok choy or Napa cabbage.

#eatmoreveg

I served this last night with my Vietnamese Caramelized Pork to cut through some of the fattiness of the pork and to provide a flavor and textural contrast.

Pork recipe:

https://cookpad.wasmer.app/us/recipes/1581255-easy-viet-inspired-coffee-brown-sugar-braised-pork

It's also yummy with ramen and as an addition to all kinds of Asian inspired rice bowls.

You can also make this with regular bok choy or Napa cabbage.

#eatmoreveg

x @cook_5886383

I served this last night with my Vietnamese Caramelized Pork to cut through some of the fattiness of the pork and to provide a flavor and textural contrast.

Pork recipe:

https://cookpad.wasmer.app/us/recipes/1581255-easy-viet-inspired-coffee-brown-sugar-braised-pork

It's also yummy with ramen and as an addition to all kinds of Asian inspired rice bowls.

You can also make this with regular bok choy or Napa cabbage.

#eatmoreveg

I served this last night with my Vietnamese Caramelized Pork to cut through some of the fattiness of the pork and to provide a flavor and textural contrast.

Pork recipe:

https://cookpad.wasmer.app/us/recipes/1581255-easy-viet-inspired-coffee-brown-sugar-braised-pork

It's also yummy with ramen and as an addition to all kinds of Asian inspired rice bowls.

You can also make this with regular bok choy or Napa cabbage.

Saved

Ingredients

45 min total, 15 min active

1.5 cups

6 cupsbaby bok choy that's been sliced into roughly 1/3" strips on the diagonal (this was about 3 med heads of baby bok choy)
2.5 teaspoonskosher salt
1-1.5 Tablespoonssugar
1.5-2 Tablespoonsdistilled white vinegar
1-1.5 Tablespoonschili garlic paste or sambal oelek (you can use sriracha in a pinch)
Optional yummy additions:
1 teaspoongrated ginger
1/2 teaspoontoasted sesame oil
toasted sesame seeds for garnish

Saved

Steps

45 min total, 15 min active

1

In a large mixing bowl, sprinkle the bok choy with the salt and toss thoroughly. Let it sit for 30 minutes to extrude water, re-tossing once or twice during this time to make sure the salt is evenly distributed.
2

After 30 minutes, you'll see quite a bit of water has extruded from the bok choy. Take the bok choy in large handfuls and squeeze firmly in a two-handed fist to press out the excess liquid and set aside in another bowl. This salting, extruding and squeezing process is what lends the bok choy that lovely pickled crunch. :)
3

Add the remainder of the ingredients, starting at the lower end of the measurements and mix thoroughly. Taste and adjust seasoning if needed. Let sit for 5 to 10 minutes and enjoy!