Categories: Asian, Chinese, January2012, Vegetables

Ingredients

• 1/2 cup hoisin sauce
• 1/4 cup low-sodium soy sauce
• 1-2 tsp Sriracha, to taste
• 1-2 tsp agave nectar or honey, to taste
• Juice of half an orange or half a Meyer lemon
• 1-2 heads of baby bok choy per person

Directions

1. In a small glass measuring cup, whisk together the first five ingredients. The sauce should be viscous, like a glaze.

2. Prepare a steamer (bamboo, metal, whatever you have). Wash and rinse the bok choy and place it in the steam. Drizzle with a bit of the sauce. Cover the steamer, place over a pot filled with an inch of boiling water, and steam for 3-4 minutes, until the bok choy is just tender when pierced through the bulb with a sharp knife.

3. Remove bok choy from the steamer to a serving plate, and drizzle with a bit more of the sauce. You can save leftover sauce in a tightly-capped jar in the refrigerator. Serve hot.

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