Salty, Sweet, Spicy-Heat Bok Choy

In a large covered skillet, steam bok choy for 3–5 minutes until tender. Rinse with cold water to stop the cooking process. Drain well; set aside until needed.

In a small bowl, whisk water, soy sauce, sugar, and cornstarch until sugar is dissolved. Set aside until needed.

Dry the skillet you steamed the bok choy in. Add oil and heat over medium-low heat. Sauté garlic and scallions for 1–2 minutes until very fragrant, stirring constantly to prevent burning. Re-whisk soy sauce mixture and pour into skillet. Stir or whisk vigorously until sauce forms. Immediately add steamed bok choy and toss well until heated through. Drizzle with Sriracha if desired.