Wash and trim the bok choy and cut in half if using the larger variety. Bring a pot of water to a boil and add 1 tbsp of kosher salt
Blanch the bok choy for 45 seconds or until bright green. Drain and set aside
In a small saucepan, mix together sauce ingredients and bring to a low boil until thickened, stirring occasionally to ensure the sauce doesn't burn to the pot.
