Caramelized Baby Bok Choy
Caramelized Baby Bok Choy
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Servings
4
Ingredients
-
1 lb baby bok choy
-
1 tablespoon oil
-
3-4 cloves garlic, minced
-
2 teaspoons crushed ginger
-
2 tablespoons soy sauce
-
2 teaspoons sesame oil
-
¼ teaspoon crushed red pepper (optional)
Directions
- Whisk the sauce ingredients together in a small bowl; set aside.
- Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves. Be sure to pat dry with a kitchen towel or paper towels so it caramelizes and doesn’t just steam.
- Cut each baby bok choy in half lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the baby bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the baby bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
- Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!).
- Add baby bok choy back to the skillet and turn with tongs until the sauce glazes each baby bok choy halve.
- Transfer to a platter and garnish with sesame seeds. Serve immediately.
Recipe adapted from Carlsbad Cravings @carlsbadcravings