Sesame-Soy-Glazed Baby Bok Choy
This delicious Asian vegetable is prepared whole with a sweet-savory glaze that really enhances the flavor. Serve it as a side dish with grilled Asian-style steak.
Serves 4 as a side dish
This recipe works best with baby bok choy weighing no more than 4 ounces each. If your market sells larger baby bok choy, remove a layer or two of the large outer leaves.
2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon rice vinegar
2 teaspoons Asian sesame oil
1 teaspoon sugar
3 tablespoons peanut oil
4 baby bok choy (about 4 ounces each), each head halved lengthwise
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
1. Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.
2. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.
3. Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.