Quick Baby Bok Choy with Garlic
Halved baby bok choy seared cut-side down, then steamed for a minute in a garlicky oyster sauce. Six minutes, and the stems stay crisp while the leaves wilt.
- Prep10 min
- Cook8 min
- Total18 min
- Serves4
AI-generated illustration
Contains:glutensesameshellfishsoy
Ingredients
Method
- Halve the baby bok choy lengthwise and rinse under running water, fanning the layers apart at the base where grit collects. Shake them dry, since water in the pan will stop them searing.
- Stir the oyster sauce, soy sauce, and water together so the sauce is ready.
- Heat the vegetable oil in a large skillet over high heat and lay the bok choy cut-side down in one layer. Sear undisturbed 2 to 3 minutes, until the cut faces are browned.
- Push them to one side, add the garlic, fresh ginger, and red pepper flakes to the bare part of the pan, and cook 30 seconds until fragrant.
- Pour in the sauce, cover immediately, and steam 2 minutes, until the stems are crisp-tender at the base when pierced and the leaves have wilted.
- Uncover, toss to coat in the reduced sauce, and finish off the heat with the toasted sesame oil and sesame seeds.
Notes
- Larger bok choy needs quartering and about 2 extra minutes under the lid.
- For a vegetarian version, replace the oyster sauce with a mushroom-based stir-fry sauce.
