Cooked among deliciously caramelized onions, garlic and shiitake mushrooms, fresh Baby Bok Choy maintains its crunchy stems while the beautiful, dark green leaves are wilted to perfection.
Preheat oven to 350 degrees and adjust a rack to the center.
In a large sauté pan heat grapeseed oil over medium heat. Add the onion and garlic and cook, stirring often, until the onions are caramelized, about 8 minutes. Remove about ¾ of the onion-garlic mixture, add it to a bowl and set it aside.
Add the almonds and the almond meal to the pan with the remaining one-quarter of the onion mixture. Keeping the heat at medium and stirring periodically, sauté until the almonds are very aromatic and golden, about 5 minutes. Spoon this into a separate bowl and set it aside.
Return the onion mixture that was removed back into the pan and add a bit more grapeseed oil. Turn the heat to high and add the mushrooms. Stirring often, cook until they’re nicely browned, about 10 minutes. It’s OK if they begin to stick to the bottom of the pan.
Deglaze the pan with the sherry. To do this, keep the heat high and use a flat-edged wooden spatula to scrape the bottom of the pan clean, scraping up the brown bits. Once all but about a tablespoon of the sherry has cooked off, add the Baby Bok Choy. Turn the heat to medium-low and cook just long enough to wilt the greens.
Pour the vegetable broth into a small mixing bowl. Add the chili paste and potato starch, and whisk until it’s smooth. Then pour this over the mushroom-Bok Choy mixture in the pan. Turn the heat to high, bring to a boil, and then immediately reduce it to low. Let it gently simmer for about 7 minutes, and then season to taste with salt and pepper.
Pour everything from the pan into a 9″ x 13″ baking dish. Sprinkle the entire surface with the reserved almond mixture and then place it in the oven and bake until it’s sizzling along the edges, 15-20 minutes.
Remove from oven and let it cool for at least 10 minutes before serving.