Ingredients
Sauce:
- 1/4 cup balsamic vinegar
- 1 red chile pepper, stem and seeds removed and diced
- 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 bok choy, cut into bite sized pieces and tough spines removed or 3 baby bok choy, halved and tough parts removed from stem end
Directions
Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce.
Steam bok choy until tender and coat with sauce.
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By strafe7274_10488054
Dover, MA
on June 03, 2008
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This is a nice recipe, but one bok choy steamed with the sauce is nowhere near 6 servings. Very misleading. Also, the sauce could have used a bit more of a kick and some more intense sweet/sour flavor (despite the chili pepper addition.
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