January 19, 2025

Bok Choy in Meaty Vegan Peanut Chili Sauce

Tender bok choy is addictively good when covered with a simple, meaty peanut chili soy sauce. The crunch of the bok choy stalks are paired with the wilted leaf tips that sop up plenty of sauce. They are topped with a mixture of TVP, shallots, and peanuts for a rich, umami, textural moment. Serve over rice, and be prepared to eat way more bok choy than you had initially planned (or is that just me? Let me know).

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All About Bok Choy

Bok choy, also known as Chinese cabbage, is a versatile leafy green vegetable with crisp white stalks and tender dark green leaves. It comes in several varieties, including the common “baby” bok choy, which features smaller, tender stalks, and “Shanghai” bok choy, known for its longer, more delicate leaves. When selecting bok choy, look for vibrant, fresh leaves and firm, crisp stems. Avoid bunches with yellowing or wilting leaves, as these indicate age. To store bok choy, keep it in the refrigerator, ideally in a produce drawer, and use it within a few days for the best flavor and texture. Bok choy is rich in essential nutrients, including vitamins A, C, and K, as well as calcium and iron, making it a great addition to healthy meals.

Its mild, slightly peppery flavor makes it perfect for soups, stir-fries, and salads. When cooked, bok choy retains a satisfying crunch and absorbs flavors well, adding both texture and nutrition to a wide range of dishes. The smaller sizes of bok choy heads also make them appealing to leave whole, or cut in quarters like we did here, to maintain the beautiful shape of the vegetable while still being able to easily eat.

Looking for Leafy Greens? Try one of these recipes!

Peanut Chili Bok Choy Tips and Tricks

If you’re using baby bok choy, leave whole or just cut once in half.
Don’t be afraid to stack the bok choy on top of each other to fill the steamer- they’ll still cook just fine and aren’t at risk of crushing the other vegetables.
TVP (textured vegetable protein) is a high-protein, low fat, shelf-stable ingredient that is actually a byproduct of making soybean oil. It doesn’t have tons of flavor on it’s own, but it adds a great texture as well as umami flavor when paired with soy sauce. I’ve often found it in my local grocery store sold by Bob’s Red Mill, but you can also get it here.
Serve with rice for a delicious and filling option- it is also great paired with noodles!

Bok Choy in Meaty Vegan Peanut Chili Sauce

Ingredients

1/4 cup dried TVP
1/4 cup soy sauce, divided
2 lb. bok choy
2 tbsp. neutral-flavored oil
2 tsp. chili flakes
1 shallot, diced
1 tbsp. cilantro stems, finely chopped
1/4 cup peanuts, roughly chopped
1 tsp. brown sugar
1 tsp. rice wine vinegar

Instructions

Place TVP in a bowl with 1 tbsp. soy sauce, and 1/4 cup hot water (boiling or just hot from the tap both work fine). Set aside for 5-10 minutes to rehydrate.
Set up a steamer. While the water in your steamer comes to a boil, quarter the bok choy. Place the bok choy in the steamer and steam for 4 minutes, or until a rich green and supple. Work in batches if necessary. Set aside cooked bok choy.
Heat oil in a large skillet. Add the chili flakes, shallots, garlic, and cilantro steams and cook until fragrant. Add the peanuts and TVP, stirring to coat in oil. Toast for a couple minutes until the peanuts are fragrant. Next add the remaining 3 tbsp. soy sauce, along with the brown sugar and rice vinegar. Mix it together well, take off the heat, and add the bok choy. Stir to coat the vegetables in the sauce, and serve.

https://veryveganval.com/2025/01/19/bok-choy-in-meaty-vegan-peanut-chili-sauce/