Food and Travel & Food and Travel
Seared halved bok choy on a cream platter, browned cut sides up, scattered with toasted sesame seeds
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Garlic-ginger bok choy

Fast seared bok choy with garlic, ginger, soy, sesame, and a bright finish. The green side to serve first with miso black cod and miso yaki onigiri.

Prep8 min
Cook7 min
Servings4
Cook mode

Ingredients

Written for a 30 cm pan

Units
Servings
4
  • 500 g baby bok choy
  • 15 ml neutral oil
  • 10 g fresh ginger, finely grated
  • 2 garlic, finely grated or minced
  • 15 ml soy sauce or tamari
  • 10 ml rice vinegar or lemon juice
  • 5 ml toasted sesame oil
  • 6 g toasted sesame seeds
  • to taste chile flakes or chili crisp (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Halve or quarter the bok choy lengthwise, depending on size. Rinse well between the stems and dry thoroughly.
  2. Heat the neutral oil in a large pan over medium-high heat.
  3. Place the bok choy cut-side down and sear for 2 to 3 minutes, until browned in spots.
  4. Flip, add the ginger and garlic, and cook for 30 seconds.
  5. Add the soy sauce and 15 to 30 ml water. Cover for 1 to 2 minutes, just until the stems are crisp-tender.
  6. Uncover, remove from the heat, and finish with rice vinegar or lemon juice, sesame oil, sesame seeds, and optional chile.

Notes

  • Use tamari to keep it gluten-free.
  • Keep this side bright and savory. The cod and onigiri already bring sweetness.
  • Works with pak choi, baby bok choy, choy sum, or tenderstem broccoli.

Good with

From Christoph Mayer

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