One of the best ways to enjoy Baby Bok Choy is raw, in a salad, where the tender, juicy stem adds crunch, and the sweet, peppery flavor is reminiscent of a milder watercress. This classic Burmese dressing boosts the Bok Choy’s natural sweetness.
Slice the Baby Bok Choy diagonally, both stems and leaves, into about 1/8-inch ribbons and add to a large salad bowl.
Make the shrimp powder by grinding dried shrimp in a spice grinder or food processor. Add to bowl with Bok Choy.
Toast the chickpea flour in a dry pan on medium-low heat for about 2-3 minutes, until it starts to give off a nutty aroma. Add to the salad bowl.
Using a mortar and pestle, pound the cashews roughly. You don’t have to pound until all the nuts turn into fine powder; what you are looking for is almost sandy, coarse rubble with bits and chunks. Add to the salad bowl.
Add the rest of the ingredients to the bowl – garlic oil, lime juice, fish sauce and chili flakes — and toss well. Let the salad sit for 15 minutes for flavors to develop. Then taste and add salt accordingly, if needed.
Serve at room temperature.