Sesame-Glazed Baby Bok Choy
Crisp-tender halved bok choy seared until golden and finished with a ginger-garlic glaze.
Why This Recipe Works
Halving baby bok choy and searing them cut-side down creates deep browning without overcooking the delicate leaves. This technique ensures the stalks remain crisp-tender while the centers turn creamy and soak up the garlicky glaze.
Instructions
Whisk the soy sauce, vegetable broth, rice vinegar, sesame oil, and sugar in a small bowl until the sugar dissolves.
Heat two tablespoons of vegetable oil in a large skillet over medium-high heat until the oil shimmers but does not smoke.
Arrange the bok choy in the skillet cut-side down in a single layer. Cook without moving them until the cut sides are deeply browned, 3 to 5 minutes.
Flip the bok choy and continue to cook until the stalks are tender when pierced with a paring knife, about 2 minutes. Transfer the bok choy to a serving platter.
Wipe out the skillet with a paper towel and heat the remaining tablespoon of vegetable oil over medium heat. Stir in the garlic, ginger, and scallions and cook until fragrant.
Give the sauce a quick whisk to recombine, then pour it into the skillet. Simmer until the sauce is slightly thickened and glossy, about 1 minute.
Pour the glaze over the bok choy and sprinkle with toasted sesame seeds. Serve immediately while the stalks are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftovers can be refrigerated for up to 2 days but will lose their crisp texture.
What substitutions can I make?
- soy sauce: tamari for gluten-free
