Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.
ingredient
- 1 pound baby bok choy
- 2 tablespoons soy sauce
- 2 tablespoons vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil, divided
- 1 teaspoon honey
- ⅛ teaspoon red chili flakes
- 2 tablespoons vegetable oil, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- ¼ cup thinly sliced green onions, white and green parts
- ¼ teaspoon sesame seeds
Directions
- Wash the Bok Choy – Rinse the bok choy in a colander with water. Shake off any excess water and then dry using a kitchen towel or paper towel.
- Cut the Bok Choy – Cut each bok choy in half lengthwise to yield two pieces.
- Make the Sauce – In a small bowl, combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes. Set aside.
- Cook the Bok Choy – In a wok or 12-inch nonstick skillet, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Heat over high heat until just smoking.Use tongs to carefully place the bok choy cut side down in a single layer in the pan, and lightly press down to make contact with the surface. Cook until lightly browned without moving, about 1 to 2 minutes. Flip and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Cook the Aromatics – Reduce the heat to medium. Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger, and green onions, and stir fry until fragrant, about 30 seconds.
- Add the Sauce – Increase the heat to medium-high. Add the soy sauce mixture to the pan. Simmer until lightly thickened, about 30 seconds.Add the bok choy back to the wok, stir-fry, and cook until the sauce glazes the greens, about 1 to 2 minutes.
- To Serve – Transfer to a platter and garnish with sesame seeds.
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