Weekend bonus--Warm Baby Bok Choy Salad

Warm Baby Bok Choy Salad


2-3 Heads Baby Bok Choy
Balsamic vinegar (or rice vinegar)
Soy Sauce
Brown sugar
Sriracha sauce
Olive oil

Wash Bok Choy and trim off root ends.  Starting from leaf end, slice crossways in about 1" chunks.  Heat a couple of Table Spoons of olive oil in skillet, saute pan, or wok.  When hot, toss in the Bok Choy and quickly saute.  Stir often. 

Just as leaves begin to wilt,  add 2 teaspoons of vinegar, 3  teaspoons of Soy Sauce, a Table Spoon of Brown sugar  (If using rice vinegar, add another half TBS of sugar.)  Then add about an eighth teaspoon of Sriracha.  (All of these amounts, especially the Sriracha, can be adjusted to your taste.  If you don't have Sriracha, any hot sauce will work.)

Stir quickly to thoroughly coat the vegetable with the sauce ingredients.  Remove from pan.

Serve warm to room temperature.

Serves 2 to 4 people, depending on size of serving desired.