Sauteed Baky Bok Choy with Sweet Soy Glaze
Servings: 4 servings
Equipment
- large skillet or Wok
Ingredients
- 1 pound baby bok choy ends trimmed and leaves separated
- 2 tablespoons neutral oil (vegetable or canola)
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce for sweetness and depth
- 1 teaspoon honey or maple syrup
- ¼ teaspoon crushed red pepper flakes optional
- 2 teaspoons toasted sesame oil
- salt & freshly ground black pepper to taste
- 1 teaspoon sesame seeds for garnish
- 1 green onion thinly sliced, for garnishing
Instructions
- Prep the Bok Choy
- Rinse thoroughly to remove grit. Trim the base ends and separate leaves. Slice thicker stalks in half lengthwise to ensure even cooking.
Make the Glaze
- In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and honey. Stir until smooth. Set aside.
Heat the Pan
- Heat a large skillet or wok over medium-high heat. Add the neutral oil until shimmering.
Saute Aromatics
- Add garlic and ginger to the hot oil. Stir-fry for 30 seconds, until fragrant, being careful not to burn.
Cook the Stalks First
- Add the bok choy stalks and stir-fry 2–3 minutes until slightly tender but still crisp.
Add Leaves & Glaze
- Toss in the leafy greens.
- Pour the prepared glaze over the bok choy. Stir-fry for 2–3 minutes, until the leaves are wilted, the stalks are tender-crisp, and the sauce lightly coats the vegetables.
Finsh with Flavor
- Drizzle sesame oil over the bok choy.
- Add crushed red pepper flakes if using. Taste and adjust with a pinch of salt and black pepper.
Plate & Garnish
- Transfer to a serving dish. Sprinkle with sesame seeds and sliced green onions for a bright, finishing touch.
Notes
Tips for a Restaurant Finish:
- Use a hot pan to achieve a slight caramelization on the stalks.
- Avoid overcooking—bok choy should stay vibrant and slightly crisp.
- For extra visual appeal, drizzle a tiny bit of hoisin or soy glaze around the bok choy on the plate when plating.
- Pair with steamed jasmine rice or pan-seared fish for a full gourmet presentation.