Seared Bok Choy with Garlic & Ginger
We have included a sweet, sesame-ginger-spicy sauce to go with this seared bok choy, but you don't even need to make it if you don't fancy! The bok choy is just as yum on it's own, simply with the soy sauce and sesame oil.
To cook the bok choy
- 3 baby bok choy – sliced in half
- 1 tbsp. soy sauce
- 2 tbsp. sesame oil
- A splash of water
For the Sauce
- 4 garlic cloves – minced
- 1 spring onion, finely sliced
- 1½ tsp. ginger – grated
- 2 tbsp sesame oil – 1 for the pan, 1 for the sauce
- 2 tsp. rice wine vinegar
- 2 tsp. honey
- 2 tsp. soy sauce
- chili flakes (optional)
- chili oil (optional)
- sesame seeds (optional)
- Prep your garlic, ginger & spring onions. Slice the bok choy carefully in quarters (if you're using shanghai bok choy which are cute n small, just slice them in half!)
- Add a small glug of sesame oil to a frying pan with the ginger and sliced spring onions. Sauté over medium heat for 2-3 minutes, until spring onions look slightly brown. Then, add the garlic. Mix into the oil, and allow to sauté for 1 more minute, until garlic is a little brown.
- Remove those veggies from pan into a small bowl. Add 1 tbsp. sesame oil, 2 tsp rice wine vinegar, 2 tsp honey, 2 tsp soy sauce, ½ tsp chili oil (optional), and a sprinkle of chili flakes. Mix well and let it sit while you cook your bok choy!
- Add 2 tbsp sesame oil to the pan, and place sliced bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or a lid (lifted at the side so steam can escape). Turn heat up and sear for 4 minutes. You want to start to see some colour on each side of your bok choy, but not burnt!
- Turn off heat and allow the pan to simmer down for a minute. Remove the lid, and flip each bok choy over.
- Mix together 60ml of water and 1 tbsp soy sauce. Pour into the pan. Turn the heat back up again, half cover with the lid and allow to steam for 2-3 minutes, or until the water has evaporated.
- Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy.
- Remove from pan, pop it onto a serving dish, and drizzle each with your delicious sauce, some chopped spring onion, some sesame seeds and serve immediately. Enjoy!