Baby bok choy is so cute, the miniature stalks that seems like a fun idea to make. They are, but there's a bit of cleaning involved. First you slice each bok choy in half and rinse it under water to rid the crevasses of dirt. Then, I chose to stir-fry each one instead of tossing all of them in the wok for a few minutes before letting them steam briefly. It was really good, though, and I would make it again. The soy glaze was very tasty and complimented the meat dish.
On FoodieMayhem I saw what looked like would be a very tasty dish, and also a perfect football-watching meal. They make a Vietnamese caramel sauce in which baby back ribs are cooked away until the meat is tender and the outsides are coating in a wonderfully colored crust, almost, of the caramel sauce. We made this dish with a few drumsticks we had left and despite the initial overwhelming smell of fish sauce first inhaled, everyone thought it was one of the most incredible chicken dishes ever.
Baby Back Ribs in Vietnamese Caramel Sauce
Soy-Glazed Baby Bok Choy