Upon noting that the farmers market was charging a mere $0.49 per pound for baby bok choi, I decided that it was time to attempt a recreation of a dish I had a few years ago. The dish was roasted duck breast with baby bok choi in a vodka-hoisin sauce. Being a grad student, I can’t afford duck, especially for a first try of a new dish, so I figured I’d just do the bok choi.
A second catch: upon arriving home, I realized that the only vodka I have is of the flavored variety….ew. I figured, “I’m making this up anyways, why not make it up some more?” and I did. The results were quite tasty, and the sauce is one that I plan on keeping around for a number of dishes in the future.
Steam about 2 pounds of baby bok choi, rinse with cold water (and ice, if possible) and set aside.
In a mixing cup, mix 2 parts hoisin sauce (I used Lee Kum Kee), one part shochu (good luck finding this in the US – substitute vodka or sake if needed), and one part vegetable stock. Heat the mixture and stir until fully blended. Adjust proportions until it tastes good.
To serve, you can do what I did, or what I would rather have done.
What I did:
Cut bok choi in half, put in a large bowl, and toss with the sauce.
What I would rather have done:
Arrange bok choi on a serving dish, and drizzle sauce over them.
Enjoy!