Seared Bok Choy with Garlic & Ginger

Bok choy is simple, quick, and so tasty – especially when you sear it to get those golden edges. You can eat it just as it is with soy sauce and sesame oil, or drizzle over our sweet sesame-ginger sauce to make it extra special.

To cook the bok choy

• 1 large bok choy or 2 small ones – sliced in quarters or 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)

1. Get everything prepped first – mince the garlic, grate the ginger, slice the spring onion, and cut the bok choy. If you’re using little Shanghai bok choy, just slice them in half, otherwise quarter a larger one.

2. Heat 1 tbsp sesame oil in a frying pan. Add the ginger and spring onion, and sauté gently over medium heat for 2–3 minutes until the spring onions soften and start to brown. Add the garlic and cook for another minute until it’s lightly golden.

3. Remove this mix to a small bowl, then stir in 1 tbsp sesame oil, the vinegar, honey, soy sauce, and chilli if using. Mix well and leave it to sit – this will be your sauce.

4. Wipe out the pan if needed, then add 2 tbsp sesame oil. Place the bok choy cut-side down in a single layer so each piece touches the pan. Pop a splatter screen or lid on top (leave it slightly ajar so steam can escape) and let it sear for about 4 minutes. You want to see some colour on the bottoms but not burnt.

5. Turn off the heat for a minute to let the pan cool slightly, then flip the bok choy over. Mix 60ml of water with 1 tbsp soy sauce and pour it into the pan. Turn the heat back up, cover loosely again and steam for 2–3 minutes until the water has evaporated.

6. Remove the lid, turn the heat down and let the leaves wilt and crisp a little around the edges.

7. Transfer to a serving dish, drizzle over your sesame-ginger sauce, scatter with extra spring onion and sesame seeds if you like, and serve hot. Enjoy straight away!