Spicy Orange Baby Bok Choy

Sunny boy wants to be a chef these days. He is in the kitchen all the time, trying his little hands in making one pretend dish after another. After endless chocolate, strawberry pancakes, Doses and Paddus, he finally graduated into a dish of his own. He said he was making 'strawberry chicken and ......may be banana chicken'. I am like wow! He will probably grow into a foodie like me. That reminded me of orange in savory foods and I had to try it. Soon enough, I got a box of baby bok choy. Any way there are not many options during this time of the year, except for greens, leeks and mushrooms. So Bok Choy it was in a sort of orange glaze. I make a generous batch of this glaze and enjoyed it over cheese toast, over shredded Romain and will be trying it on a lot of other things as well. It is a super yummy versatile glaze/ chutney.

We will need,

Baby Bok Choy 1 lb
Peanut oil 1 tbsp
Garlic cloves 2 
Ginger 1/2"
Oranges 2
Soy sauce 2 tsp
Chilli flakes 1 generous pinch
Sugar scant tsp
Salt to taste
Lemon juice to taste

Method:

• Sqeeze the juice from and orange, place it in a thick bottom sauce pan. Heat and reduce the juice to half.
• Stir in the soy sauce, sugar and chilli flakes. Cook it down till it coats the back of a spoon. Remove from heat and refrigerate it in a air tight bottle.
• Trim and clean the Bok Choy. Separate the white parts and the green parts.
• Heat peanut oil. Throw in the garlic and ginger. Once the garlic is golden, throw in the white part of the Bok Choy. Saute it till it softened a bit. 
• Now throw in the green parts and cover and cook just for a couple of minutes till the greens slightly wilt. 
• Remove it to a serving platter. Drizzle the orange glaze, salt and lemon juice and serve immediately.