Sesame-Soy-Glazed Baby Bok Choy
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 4 as a side dish
Ingredients
2 tablespoons soy sauce 2 tablespoons chicken stock or canned low-sodium chicken broth1 tablespoon unseasoned rice vinegar 2 teaspoons toasted sesame oil 1 teaspoon granulated sugar 3 tablespoons peanut oil 4 baby bok choy (about 4 ounces each), each head halved lengthwise3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 inch piece fresh ginger, minced (about 1 tablespoon)2 medium scallions, sliced thin1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
Before You Begin
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.
Instructions
- Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.
- 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.
- 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.
Time
30 minutesYield
Serves 4 as a side dishIngredients
2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
4 baby bok choy (about 4 ounces each), each head halved lengthwise
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
Ingredients
2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
4 baby bok choy (about 4 ounces each), each head halved lengthwise
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
Ingredients
2 tablespoons soy sauce
2 tablespoons chicken stock or canned low-sodium chicken broth
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar
3 tablespoons peanut oil
4 baby bok choy (about 4 ounces each), each head halved lengthwise
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 inch piece fresh ginger, minced (about 1 tablespoon)
2 medium scallions, sliced thin
1 tablespoon sesame seeds, toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes
Why This Recipe Works
As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We started by halving the bok choy heads lengthwise and browning them lightly on both sides in the skillet. We then removed the bok choy from the skillet and built our glaze. Once the glaze was thickened, we returned the bok choy to the skillet and sprinkled it with toasted sesame seeds for a subtle crunch.
Before You Begin
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.
Instructions
- Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments