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5.0 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
10 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 & dried
  • 4 tsp vegetable oil, divided
  • 2 tbsp green onion, green & white parts, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp fresh ginger, minced
  • ½ tsp lemongrass, minced
  • ¼ tsp toasted sesame seeds
  • Pinch of black sesame seeds, optional

Instructions

    Cup of Yum
  1. 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. 
  2. Heat 2 teaspoons of vegetable oil and 1 teaspoon of toasted sesame oil in a nonstick skillet until just smoking. 
  3. 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. 
  4. 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. 
  5. 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.
  6. Add the well-whisked sauce and simmer for about 30-45 seconds until thickened. 
  7. Return the bok choy to the skillet and toss to coat in the sauce. 
  8. Place the bok choy on a serving platter then drizzle with the remaining sauce.
  9. Serve immediately. Enjoy.