This is a colorful and flavor-packed veggie side dish that combines light, crunchy baby Shanghai bok choy, sauteed purple onion and grape tomatoes in a slightly spicy wine and soy-based sauce. The secret here is raising the heat after you add the tomatoes, which will draw and sear their delicious juice, adding a key flavor component to the sauce. This healthy dish can be served over rice, or bulked up with some tofu into a hearty main dish. Easy enough for a weeknight! Serves 2-3, scales up easily.
- 1/2 purple onion, sliced thinly and then roughly chopped
- 6 heads of baby bok choy (or similar Asian green veggie)
- about 8 oz of grape tomatoes
- 1 Tbsp coconut oil
- 1 Tbsp red wine (I used leftover cabernet)
- 1 tsp toasted sesame oil
- 1 tsp sriracha sauce
In a large frying pan or wok, melt the coconut oil and saute the onions over medium-high heat until the start to turn translucent. Add the wine, sesame oil, soy sauce, and sriracha. Give it a stir and lower the heat slightly.
Trim the bottoms off each bok choy bunch, then slice in eighths lengthwise. Add to the pan, stirring periodically.
Finally, slice the tomatoes in half lengthwise and increase the heat for the final few minutes of cooking. This will sear in the wonderful juice from the tomato, which rounds out the flavor of the sauce.