Hot Dog on a Pick with Pickled Bok Choy

Pickle your guests with this festive and healthy appetizer.
Serves: 40

Prep Time



8 Hot Dogs, sliced on bias
2 Tablespoons Soy Sauce
1/2 Teaspoon Chinese Mustard
8 Slices Bread, toasted
4 Heads Baby (Shanghai) Bok Choy, small leaves halved
2 Carrot, ribbons
1/2 Red Onion, cut in squares
2 Jalapeno, cut in squares
2 Cups Rice Wine Vinegar
1 Cups Sugar
1/2 Teaspoon Chinese 5 Spice
1/2 Teaspoon Ground Ginger
1/2 Cup Cilantro, chiffonade
2 Tablespoons Cooking Oil
40 Toothpicks


  1. Dissolve sugar, ground ginger, and Chinese 5 spice in the vinegar. Cool and add 2 cups of ice and/or water to make the pickling solution. Add the pickling solution over bok choy, red onions, carrots, jalapenos, and cilantro.
  2. Toast bread and sauté hot dogs in oil and finish with a touch of soy sauce mixed with Chinese mustard.
  3. Assemble and serve.