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Sweet and Spicy Bok Choy [Vegan]

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Sautéed in a sticky glaze of maple syrup and Sriracha, this bok choy has a mouthwatering mixture of spicy and sweet. The bok choy softens up perfectly as it cooks, getting a little crisp from the pan, and then it soaks up every drop of the sauce between all of the leaves. Pair this with sticky rice for a delicious, Chinese meal.

Sweet and Spicy Bok Choy [Vegan]



Cook Time



  • 3 heads of baby bok choy
  • 3-4 green onions
  • 1/4 cup maple syrup
  • 3 tablespoons Sriracha
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ginger powder


  1. Wash bok choy thoroughly and chop into quarters, lengthwise. Chop green onions.
  2. In a small bowl, whisk together maple syrup, Sriracha, salt, and ginger powder until well-combined.
  3. Heat olive oil in a large skillet on medium-high heat.
  4. Place bok choy and green onions into the pan.
  5. For the next 5 minutes, gently stir everything to prevent sticking. If you notice the oil drying up, add 1-2 more tablespoons to the pan.
  6. After 15-20 minutes, the bok choy should be softening.
  7. Pour in the sauce mixture into the pan and stir. It should sizzle quite a bit.
  8. Continue cooking for 3-5 minutes as the sauce thickens. Remove from the heat and serve.




Healthy, simple recipes using wholesome ingredients inspired by global flavors. Jordan and Clark Cord are a married couple living in central Indiana. They started The Fitchen when they were seniors at Purdue because they loved cooking together and they wanted to share recipes with friends and family. The blog offers healthy, simple recipes using wholesome ingredients. Their mostly-food-related hobbies include grocery shopping, trying and drinking new wines, and tirelessly searching for the best Thai food in Indiana.



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