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If you're anything like me, you're bound to get a bit bored going with the usual broccoli or steamed green bean side routine. In which case, I’ve got a new vegetable side you’ve need to meet: bok choy. This fresh side dish is guaranteed to perk up your weeknight dinners, and it only requires a few pantry staples to make it really sing. Let's just say, broccoli is about to lose its crown as king of the side dishes.
Here, I take these crunchy stems and tender leaves and sear them first, then steam with garlic, ginger, and soy for a dish of light and flavorful greens that’s as satisfying to eat as it is quick to cook. Not fully acquainted with this crispy, cruciferous Chinese cabbage? Well, you’ll be hard-pressed to find a vegetable that’s more flavorful and versatile for all kinds of meals, whether it’s a casual stir-fry or a date-night dinner that’s made to impress.
As you'll find, bok choy can carry a lot of dirt between those leaves, so it’s important to clean them thoroughly before cooking. I recommend cutting the bok choy into quarters lengthwise first before washing, since this will make it a whole lot easier to clean.
Then, you can add all the pieces to a large bowl full of water and swish to dislodge any dirt, or you can run each piece individually under cold running water, but whichever washing method you choose, make sure to drain and dry the bok choy before they hit the hot pan.
Once cleaned, we're ready to cook! For me, the key to imparting bok choy with the most flavor is to kick things off with a solid bit of searing before steaming it until tender. To start, grab a large skillet and heat it to medium-high heat, and add 1 Tbsp. vegetable oil. Then, add half of the bok choy and arrange them cut side down in a single layer, and cook, undisturbed, until golden brown, which will take between 3 to 4 minutes.
Once browned on the one side, transfer the seared bok choy to a plate and repeat the process with 1 Tbsp. vegetable oil and the remaining bok choy. Set the seared bok choy aside.
Now, we’ll start to build more flavor with our aromatic friends, ginger and garlic. In the same skillet, reduce the heat to medium and heat the remaining 1 Tbsp. vegetable oil. Add the garlic and fresh ginger and cook, stirring the mixture for an additional 30 to 60 seconds, until it becomes fragrant. Then, return the seared bok choy to the pan and season with 1/2 tsp. salt and toss to combine. Once combined, it’s time to steam the bok choy until tender. Add the soy sauce and 1 Tbsp. water to the skillet, covering and steaming until bok choy is just fork-tender, which will take between 2 to 4 minutes. Once steamed thoroughly, uncover the skillet and continue to cook, tossing frequently until liquid is fully evaporated, for about 30 seconds more. If needed, feel free to season with the remaining 1/2 tsp. salt
To finish things off, transfer the bok choy to a platter and drizzle with toasted sesame oil
The full list of ingredients and instructions can be found in the recipe below.
This bok choy is best served fresh out of the pan, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
vegetable oil, divided
baby bok choy, quartered lengthwise, washed, dried
garlic cloves, finely chopped
(1") piece ginger, peeled, finely chopped
kosher salt, divided
reduced-sodium soy sauce
toasted sesame oil
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