Dijon-Marmalade Baby Bok Choy

Growing up, our extra special dinner was Orange Chicken.  It was crispy baked chicken breast coated in a orange marmalade, dijon mustard, and toasted sesame seed sauce.  My favorite was to drizzle the orange sauce over mashed potatoes.  Recently, I've been trying to adapt those flavors to other dishes to capture the nostalgic flavor.

After a trip to my favorite asian market at home, I picked up some beautiful baby bok choy and thought that the hearty leaves would stand up to the savory-sweet sauce.  Starting with slowly caramelized shallots, I added the marmalade, mustard, and sesame seeds and let meld for a few minutes.  I sliced the baby bok choy in half (or thirds for bigger pieces), cleaned out as much of the grit in the leaves as possible, and put the bok choy face down in the sauce.  After about 2 minutes, I added a little chicken stock and covered to finish cooking the bok choy.

When the leaves have wilted, pull the veggies and cook down the sauce for a few minutes.  Pour the reduced sauce over the baby bok choy and enjoy (my) nostalgia!