How to Cook Bok Choy
Stir-frying bok choy is a quick and flavorful way to bring out its natural sweetness while keeping its crunch intact.
Ingredients
- 1 pound baby bok choy halved or quartered
- 1 tbsp vegetable oil
- 1 clove garlic minced
- 1 piece of fresh ginger minced
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1 tsp mirin
- 1/4 tsp toasted sesame oil
- sesame seeds for sprinkling
Instructions
- Wash 1 pound baby bok choy thoroughly to remove any dirt or grit between the leaves. Trim off the root ends and slice them in half.
- In a large pan or wok, heat 1 tbsp vegetable oil oil over medium-high heat until it’s hot and shimmering.
- Add the minced garlic and ginger to the pan. Sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add the prepared bok choy to the pan. Stir-fry for 5-7 minutes, tossing occasionally. You want the stalks to become tender yet still slightly crunchy, and the leaves to wilt but not become soggy.
- Once the bok choy is cooked, stir in 1 tbsp soy sauce, 1 tsp mirin, and 1/2 tbsp rice vinegar. Stir to coat the bok choy evenly, allowing the flavors to meld together.
- Drizzle 1/4 tsp toasted sesame oil over the bok choy and toss it well to ensure every piece is coated.
- Remove from heat and transfer to a serving plate. Sprinkle with toasted sesame seeds for an added crunch and a hint of nuttiness.