Equipment
Ingredients
Salad Base
- 400 g baby bok choy, washed and ends trimmed
- 150 g bacon, sliced into 1cm strips
Dressing
- 30 ml soy sauce
- 10 ml toasted sesame oil
- 15 ml rice vinegar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 188 kcal
- Protein
- 7 g
- Carbohydrates
- 3 g
- Fat
- 17 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 730 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 25 mg
- Potassium
- 325 mg
- Calcium
- 80 mg
- Iron
- 0.8 mg
- Magnesium
- 5 mg
- Phosphorus
- 62 mg
- Zinc
- 0.4 mg
- Vitamin A
- 146 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.03 mg
- Niacin
- 1.5 mg
- Folate
- 0 mcg
- Water
- 18 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Separate the bok choy leaves. Slice the larger white stems into 2cm pieces and leave the green leafy tops whole or halved. Pat dry thoroughly.
Place the bacon strips in a cold skillet. Turn heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon is crispy (approx. 8-10 minutes).
While bacon cooks, whisk the soy sauce, rice vinegar, and sesame oil together in a small bowl.
Use a slotted spoon to remove crispy bacon to a paper towel-lined plate. Keep approximately 30ml (2 tablespoons) of the hot bacon fat in the pan; discard excess carefully.
Pour the soy sauce mixture carefully into the hot bacon fat (watch for splatter). Swirl immediately to emulsify into a warm vinaigrette.
Place the prepared bok choy in a large heat-proof bowl. Pour the hot dressing over the greens and toss immediately to slightly wilt the leaves. Top with the crispy bacon and serve.
Chef's Notes
- Starting bacon in a cold pan helps render the fat more evenly without burning the meat.
- Ensure the bok choy is very dry before adding the dressing; excess water will dilute the sauce and prevent the oil from clinging to the leaves.
- The heat of the dressing cooks the greens just enough to remove the raw bite while maintaining crunch. Do not sauté the greens unless you prefer a fully cooked stir-fry texture.
- For a spicy kick, add a pinch of red pepper flakes to the hot oil just before adding the liquid ingredients.
Storage
Refrigerator: 1 day — Best eaten immediately as leaves will lose texture in storage.
Troubleshooting
Salad is too greasy
Cause: Too much rendered bacon fat was left in the pan before adding the dressing ingredients
Fix: Add a squeeze of fresh lime juice or more vinegar to cut the fat
Prevention: Measure the bacon fat left in the pan; you only need about 30ml (2 tbsp) to carry the flavor
Cultural Context
This dish utilizes the Western technique of a 'wilted salad'—common in Southern US cuisine with dandelion greens and bacon—and adapts it with East Asian flavor profiles. It highlights the texture of bok choy, a staple Chinese brassica cultivated for over 5,000 years.
