This Thai-inspired dressing is not only a superb pairing with roasted baby bok choy and slices of sweet peppers, but would also add a special touch to a pork tenderloin or a dipping sauce for a batch of lettuce wraps. Simply a combination of store-bought ginger salad dressing, peanut butter, and spicy Sriracha sauce, this spicy peanut vinaigrette livens up this tasty vegetarian side dish.
(To view this recipe, click on the blue title of the blog post above*)
Baby Boy Choy with Spicy Peanut Vinaigrette
Ingredients:
- 2 heads of baby bok choy
- olive oil
- Salt & pepper
- 1/4 cup store-bought ginger salad dressing
- 1/4 cup peanut butter
- 1 teaspoon Sriracha sauce
- thinly sliced sweet peppers
- Salted peanuts
- Cilantro for garnish
Directions:
- Preheat the oven to 375 degrees. Place the baby bok choy on a parchment-lined baking sheet. Drizzle each with ½ teaspoon of oil and a pinch of salt and pepper. Roast for 25-30 minutes or until the boy choy is tender.
- To make the dressing, whisk together the ginger dressing, peanut butter and Sriracha sauce. Serve over the roasted bok choy with the sliced sweet peppers, peanuts and cilantro for garnish.
Tagged: Asian, baby bok choy, bok choy, ginger salad dressing, peanut butter, peanut vinaigrette, peanuts, red onions, side dish, sweet peppers, vegetarian
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