Sautéed Baby Bok Choy
User Reviews
4.8
Sautéed Baby Bok Choy
Description
Sautéed Baby Bok Choy highlights the fresh texture of this leafy green vegetable prepared by halving or quartering. The bok choy is seared in avocado oil until each cut side is browned, which brings out a subtle sweetness and a bit of crunch. The sauce combines tamari or soy sauce with rice vinegar, mirin, toasted sesame oil, garlic, and a pinch of red pepper flakes, infusing the greens with umami, acidity, and gentle heat. After finishing in the pan covered to steam briefly, the bok choy becomes tender but still retains some bite. Toasted sesame seeds sprinkled on top add a nutty contrast.
This dish works well as a vegetable side accompanying grilled or roasted proteins and rice. It’s a light way to add greens with a flavorful punch to the plate.
Ingredients
- 1 tablespoon tamari or soy sauce
- 1 tablespoons water
- ½ tablespoon rice vinegar
- 1 teaspoon mirin or ½ teaspoon honey
- ¼ teaspoon sesame oil toasted
- 1 garlic chopped, clove
- red pepper flakes
- 2 teaspoons avocado oil plus more as needed
- 1 pound baby bok choy 3 to 4, halved or quartered
- sesame seeds for sprinkling
Instructions
- In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and a pinch of red pepper flakes.
- Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
- Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
- Transfer to a platter, sprinkle with sesame seeds, and serve.
User Reviews
Overall Rating
4.8
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