📝 About This Recipe
This vibrant side dish transforms humble brassicas into a restaurant-quality centerpiece using the classic Chinese technique of high-heat stir-frying. The baby bok choy retains a delightful crunch while absorbing a deeply aromatic sauce infused with fresh ginger, pungent garlic, and a hint of nutty sesame. It is a masterclass in balancing salty, umami, and bright flavors, making it the perfect healthy accompaniment to any Asian-inspired feast.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Baby Bok Choy (halved lengthwise and thoroughly cleaned)
- 2 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
- 2 tablespoons Water (for steaming)
Aromatics
- 2 tablespoons Fresh Ginger (peeled and finely julienned into matchsticks)
- 4 cloves Garlic (thinly sliced)
- 3 pieces Scallions (white and light green parts only, sliced on a bias)
- 1/4 teaspoon Dried Red Chili Flakes (optional, for a subtle heat)
For the Sauce
- 2 tablespoons Light Soy Sauce (provides the salt and umami base)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 teaspoon Toasted Sesame Oil (added for finishing aroma)
- 1 teaspoon Coconut Sugar (or brown sugar to balance the salt)
- 1/4 teaspoon White Pepper (ground)
For Garnish
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Prepare the bok choy by slicing each head in half lengthwise. If the heads are particularly large, quarter them to ensure even cooking.
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2
Submerge the cut bok choy in a large bowl of cold water, swishing them around to remove any grit trapped between the leaves. Drain and pat very dry with a kitchen towel; moisture is the enemy of a good sear.
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3
In a small bowl, whisk together the light soy sauce, Shaoxing wine, coconut sugar, and white pepper until the sugar is dissolved. Set this sauce aside.
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4
Prepare your aromatics: julienne the ginger into matchsticks, thinly slice the garlic, and chop the scallions. Keep them ready near the stove.
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5
Place a wok or a large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface sizzles and evaporates immediately.
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6
Swirl in the peanut oil to coat the bottom of the pan. Once the oil is shimmering but not smoking, add the bok choy cut-side down in a single layer.
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7
Press down slightly on the bok choy and sear for 1-2 minutes without moving them, until the edges are charred and golden brown.
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8
Add the 2 tablespoons of water to the pan and immediately cover with a lid. Let the bok choy steam for 60-90 seconds until the stalks are crisp-tender and the leaves are wilted.
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9
Remove the lid and push the bok choy to the sides of the wok, creating a well in the center.
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10
Add the ginger, garlic, scallions, and chili flakes to the center. Stir-fry these aromatics for 30 seconds until fragrant, being careful not to burn the garlic.
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11
Pour the prepared sauce over the aromatics and then toss everything together, coating the bok choy thoroughly in the bubbling sauce for 1 minute.
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12
Remove from heat and drizzle the toasted sesame oil over the dish, giving it one final toss.
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13
Transfer to a warm serving platter, arranging the bok choy neatly. Garnish with toasted sesame seeds and fresh cilantro.
💡 Chef's Tips
Dry the bok choy thoroughly after washing; excess water will cause the greens to boil rather than sear, losing that smoky 'wok hei' flavor. If you cannot find Shaoxing wine, a dry Pale Cream Sherry is the best substitute for that specific fermented depth. Don't overcook the greens—the stalks should still have a noticeable 'snap' when bitten into. For an extra layer of flavor, you can add a teaspoon of oyster sauce or vegetarian mushroom sauce to the liquid mixture. Always use a high-smoke point oil like peanut, grapeseed, or avocado oil; olive oil will smoke and turn bitter at these temperatures.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the savory ginger-soy juices. Pairs beautifully as a side to glazed salmon or pan-seared sea bass. Accompany with a chilled glass of dry Riesling or a crisp Japanese lager. Serve as part of a multi-course meal with Mapo Tofu or Kung Pao Chicken. For a vegan feast, pair with crispy salt and pepper tofu.