1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
1-2 tsp Sriracha, to taste
1-2 tsp agave nectar or honey, to taste
Juice of half an orange or half a Meyer lemon
1-2 heads of baby bok choy per person
In a small glass measuring cup, whisk together the first five ingredients. The sauce should be viscous, like a glaze.
Prepare a steamer (bamboo, metal, whatever you have). Wash and rinse the bok choy and place it in the steam. Drizzle with a bit of the sauce. Cover the steamer, place over a pot filled with an inch of boiling water, and steam for 3-4 minutes, until the bok choy is just tender when pierced through the bulb with a sharp knife.
Remove bok choy from the steamer to a serving plate, and drizzle with a bit more of the sauce. You can save leftover sauce in a tightly-capped jar in the refrigerator. Serve hot.