Peanut, sesame, and tamari are classic craveable flavors, and baking the bok choy gives it a fun, unexpected texture. The thick stems are tender but still crunchy and juicy, and the leaves are wilted and a little crisp in places. This peanut sauce is great because there is no cooking required and it uses very few ingredients. Make a triple batch because you’ll want to drizzle it on everything from salad to baked sweet potatoes.
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