Quick Spicy Garlic Bok Choy (Print version)
Crisp-tender baby bok choy tossed in a quick spicy garlic glaze with ginger, chili, sesame, and tamari.
# Ingredients:
For the bok choy
01 -
1 1/2 lb (680 g) baby bok choy, halved lengthwise or quartered if large
02 -
1 tablespoon neutral oil, such as avocado or canola oil
03 -
2 tablespoons water, for steaming
04 -
4 cloves garlic, finely minced
05 -
1 teaspoon fresh ginger, finely grated
06 -
2 green onions, thinly sliced
07 -
1 teaspoon toasted sesame seeds, for serving
For the spicy garlic sauce
08 -
2 tablespoons tamari or gluten-free soy sauce
09 -
1 tablespoon chili garlic sauce, plus more to taste
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon sugar or maple syrup
12 -
1 teaspoon toasted sesame oil
13 -
1 teaspoon cornstarch
14 -
2 tablespoons water
15 -
1/4 teaspoon crushed red pepper flakes, optional
# Instructions:
01 -
Whisk tamari, chili garlic sauce, rice vinegar, sugar, sesame oil, cornstarch, 2 tablespoons water, and red pepper flakes in a small bowl until smooth.
02 -
Rinse the bok choy well, especially near the base where grit hides. Pat very dry so it sears instead of steaming right away.
03 -
Heat the neutral oil in a large skillet over medium-high heat. Add bok choy cut side down and cook for 2-3 minutes until the stems have golden spots.
04 -
Add 2 tablespoons water, cover the skillet, and cook for 1-2 minutes until the leaves wilt and the stems are crisp-tender.
05 -
Uncover and let excess water evaporate. Push the bok choy to one side, add garlic and ginger to the bare pan, and stir for 30 seconds until fragrant.
06 -
Pour in the sauce and toss for 30-60 seconds until glossy and lightly thickened. Top with green onions and sesame seeds, then serve hot.
# Good to know:
01 -
Best served immediately while the bok choy is crisp-tender.
02 -
Use a wide skillet or cook in batches to avoid watery greens.
03 -
Choose certified gluten-free tamari and chili garlic sauce if needed.