Pan Roasted Bok Choy by Rachel

As mentioned in my Harissa Soy Rub Steak post, I made some wonderful sides to go with my flavorful beef.  One of those sides would also make a healthy additional your Thanksgiving sides, too.  I made pan roasted bok choy.  This can probably be done with baby bok choy as well, but I used the full-size ones.

The recipe is really easy and takes less than 20 minutes, in total, to prepare, so it's great if you need to add something quick to a meal.  If your a vegetarian, bok choy is also a pretty hearty, yet juicy vegetable.  Clearly, I'm a fan.

Ingredients
2 large bok choy
1 egg
3 tbsp oyster sauce
1/8 tsp fish sauce
Sriracha, to taste
1/2 tsp sesame oil
1 tbsp olive oil



- Wash the bok choy and shake them to remove excess water.  Then, cut them into slices that are about 1 inch thick.

- Whisk together the oyster sauce, fish sauce, and egg.  Mix in as much Sriracha as you want.  If you want it spicier, just add a little more.  Mix in the sesame oil last.

- Lay the bok choy flat and brush one side with the sauce and egg mixture.

- Heat a large skillet and add in half of the olive oil.  Give the oil two minutes in the pan on medium heat to get hot.

- Place the bok choy slices, sauce side down.  Brush the side facing up from the skillet with the sauce mix.  Let the bok choy cook about 4 minutes on that side, then flip them.  Let them cook another 4 minutes or until softened.

- You won't be able to fit in all the bok choy at once unless your skillet is gigantic.  Half way through your bok choy inventory, just add more oil to the pan and let it heat up again before adding more bok choy in.

-Remove from heat and top with a little bit of extra oyster sauce or Sriracha if you want.  Serve!

Bon appetit! :)