5 from 3 votes
Spicy Baby Bok Choy
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
Servings:
4
Course:
Side Dish
Cuisine:
Asian
Ingredients
Sauce:
- 1 tbsp soy sauce
- 1 tbsp vegetable broth
- ½ tbsp rice vinegar
- ½ tbsp sesame oil
- ½ tsp honey
- ⅛-¼ tsp crushed red pepper flakes to taste
Bok Choy:
- ½ lb baby bok choy quartered lengthwise, cleaned and dried
- 4 tsp vegetable oil divided
- 2 tbsp green onion green and white parts, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ginger fresh, minced
- ½ tsp lemongrass minced
- ¼ tsp sesame seeds toasted
- black sesame seeds pinch, optional
Instructions
- Make the sauce by whisking together the soy sauce, vegetable broth, vinegar, 1 teaspoon of sesame oil, honey, and red chili flakes together in a small dish until well combined. Set aside until needed.
- Heat 2 teaspoons of vegetable oil and 1 teaspoon of toasted sesame oil in a nonstick skillet until just smoking.
- Add the quartered bok choy cut side down in a single layer in the skillet, lightly press down to make contact with the hot skillet.
- Cook undisturbed for 1-2 minutes, until golden. Flip the bok choy over and continue to cook for 1-2 minutes. Remove from the pan and place on a plate.
- Heat the remaining 2 teaspoons of vegetable oil in the hot skillet over medium-high heat then add the green onions, garlic, ginger, and lemongrass, and cook, stirring constantly, for 30 seconds.
- Add the well-whisked sauce and simmer for about 30-45 seconds until thickened.
- Return the bok choy to the skillet and toss to coat in the sauce.
- Place the bok choy on a serving platter then drizzle with the remaining sauce.
- Serve immediately. Enjoy.
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