Garlic-ginger bok choy
Units
Servings
Ingredients
- 500 g baby bok choy rounded
- 15 ml neutral oil rounded
- 10 g fresh ginger, finely grated rounded
- 2 garlic, finely grated or minced rounded
- 15 ml soy sauce or tamari rounded
- 10 ml rice vinegar or lemon juice rounded
- 5 ml toasted sesame oil rounded
- 6 g toasted sesame seeds rounded
- to taste chile flakes or chili crisp (optional) rounded
Method
Method
- Halve or quarter the bok choy lengthwise, depending on size. Rinse well between the stems and dry thoroughly.
- Heat the neutral oil in a large pan over medium-high heat.
- Place the bok choy cut-side down and sear for 2 to 3 minutes, until browned in spots.
- Flip, add the ginger and garlic, and cook for 30 seconds.
- Add the soy sauce and 15 to 30 ml water. Cover for 1 to 2 minutes, just until the stems are crisp-tender.
- 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.