We like greens around here and generally have them as much as possible, but in all honesty, salads and sautéed greens can get slightly boring over time. So, I’ve been trying some new cooking methods out and this is my current fave, searing or charring in a cast iron pan. I saw a recipe for charred cabbage in bon appétit a few months ago, and figured I might as well try it out. It was, of course, delish. So, as soon as I saw some of these plump, baby bok choy available I knew exactly how I was cooking them.
I would consider bok choy as a fairly “watery” veg. A quick google search tells me it’s just over 95% water and cabbage is at around 92%, and yes, we all know the internet lies, but let’s just say it was accurate here, that water content is close enough to still get some great color and char on The Choy. In fact, I’m convinced you can sear anything if you get your pan hot enough. I know I’ve done it before with some romaine for that Grilled Caesar Salad I made a while ago.
You can certainly pair this charred bok choy with any toppings you want, I went with a quick garlic, ginger and soy sauce with a little drizzle of toasted sesame oil here. Just think of this as a cooking method and use any green or veg you want and top with whatever you like, oil, lemon and salt, tahini drizzle, or even a dollop of yogurt and some harissa. The possibilities are endless.
I’m convinced you can sear anything if you get your pan hot enough.
Seared Bok Choy with Garlic & Ginger
A quick and flavorful bok choy side dish, perfectly charred in a cast iron pan and finished with garlic, ginger, soy sauce, and toasted sesame oil. And, the only specific piece of cookware you’ll for sure need is a cast iron pan (stainless steel will work too). Now let’s get cookin!
What Is Bok Choy?
Bok choy, also known as pak choi or sometimes called Chinese cabbage, is a crisp, crunchy, leafy green with a mild flavor. It’s a staple in Asian cuisine, often used in stir-fries, soups, and quick sautés. The leaves are dark green and tender, while the thick white stem has that great crunch. And they can vary in size from a large full grown head of bok choy to teeny, tiny baby bok choy that are only a few inches big. Bok choy cooks quickly and it’s mild flavor can be paired with lots of other aromatics and seasonings. So get creative with it!
Why You’ll Love This Seared Bok Choy
- Quick & easy – Ready in just 10 minutes!
- Flavor-packed – Garlic, ginger, and soy sauce add lots of flavor. Minimal effort for maximum flavor.
- Perfect texture – Lightly charred outside, tender-crisp inside. The best of both worlds.
- Versatile – Works as a side for rice bowls, noodles, or paired with grilled meat.
Ingredients for Perfectly Seared Bok Choy
- Bok choy – Baby bok choy works best for even charring, plus the small size fits nicely in your cast iron pan.
- High-heat oil – Grapeseed, canola, avocado, or any neutral oil that can withstand high-heat is good for this.
- Garlic & ginger – Freshly minced for lots of flavor. Quick tip: If you never seems to use up all that fresh ginger you have (like me) stash it in the freezer. Then when you need it, grate some right from frozen and use as you normally would.
- Soy sauce – Adds a savory, umami-rich depth.
- Toasted sesame oil – A finishing drizzle for that nice nutty taste.
How to Sear Bok Choy in a Cast Iron Pan
Step 1: Preheat the Pan
Start with a dry cast iron pan over medium-low heat and let it warm up gradually to prevent cracking. You want the pan very hot, but go slowly.
Step 2: Prepare the Bok Choy
Slice each baby bok choy in half, rinse well to remove any dirt or grit, and pat dry with a paper towel to prevent steaming. We want the bok choy to char and having them dry will help with that.
Step 3: Sear the Bok Choy
Turn the heat up to medium-high, add a small amount of high-heat oil, and place the bok choy cut side down. Sear for 3-5 minutes until lightly charred. The steam created will cook the inner leaves while keeping them crisp.
Step 4: Make the Garlic-Ginger Sauce
Remove bok choy from the pan. Lower heat, add a bit more oil, then sauté the garlic and ginger for 30 seconds. Stir in soy sauce and a splash of water to create a light sauce.
Step 5: Finish & Serve
Drizzle the garlic-ginger sauce over the seared bok choy and finish with a touch of toasted sesame oil.
Frequently Asked Questions
What does seared bok choy taste like?
Seared bok choy has a smoky, slightly nutty flavor with a crisp-tender texture. The high heat brings out its natural sweetness while adding a slight char. It’s delicious!
Can I cook bok choy without a cast iron pan?
Yes! A stainless steel pan works well—just make sure it’s hot enough to create a proper sear.
Charring in a cast iron pan is a great way to cook just about any veg. The veg stays nice and al dente on half and super charred and flavorful on another. Perfect combo.
What’s the best way to store leftover bok choy?
Store cooled bok choy in an airtight container in the fridge for up to 2 days. Reheat quickly in a pan to maintain texture. Or enjoyed chilled. Top with some toasted sesame seeds and a splash of rice wine vinegar for a delicious bok choy salad.
Some Other Leafy Green Recipes to try:
Braised Escarole – A simple braised escarole recipe with olive oil, garlic and fresh lemon. plus, some thoughts on cretan food, because it’s amazing.
Pea Shoot Salad with Grilled Peaches – A simple pea shoot salad with grilled peaches, mozzarella and balsamic vinegar.
Bitter Green Caesar Salad – A twist on a classic Caesar Salad with endive, radicchio and roasted olive croutons.
Sesame Cabbage Salad – A crunchy and refreshing cabbage salad recipe with sesame, green apples and chicken
Grilled Radicchio Plum Salad – A grilled radicchio salad with grilled plums, purple basil, fresh thyme, goat cheese, wild rice and a balsamic dressing.
Celery Apple Fennel Salad – A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a five spice dressing
Did you make this recipe?
Did you try this Seared Bok Choy recipe? Leave a comment and 5-star review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see it!
Seared Bok Choy
Equipment
- cast iron pan optional
Ingredients
- 3 heads baby bok choy
- 1 tbsp grape seed oil or any neutral, high-heat cooking oil
- 2-3 cloves garlic crushed
- 2 tsp ginger grated
- 1 tsp soy sauce
- 1 tbsp water
- 1 tsp toasted sesame oil
Instructions
- This is a super quick recipe. Pre-heat you cast iron pan. Start it on a fairly low temp, and let it heat up slowly, that way you won’t crack it.
- Next up, slice your boy choy in half and blot with paper towel if there is any excess moisture. Place your bok choy cut side down in your pan, with just a touch of oil, and let it sear until it’s slightly charred and colored. It should only take maybe 3-5 minutes. The extra heat and steam created will slightly cook the rest of the greens not in contact with the pan while keeping it nice and al dente.
- Once your greens are charred remove them from the pan, and get them onto your serving plate. Then, turn the heat to low and let the pan cool slightly for a minute or two.
- Now for the saucy bit, add a drizzle of oil to your pan and toss in your garlic and ginger and stir to cook for about 30 seconds. Keep everything moving and make sure it doesn’t burn. Then add a dash of soy and maybe a tablespoon or two of water just to get a slight sauce. Pour sauce over your greens, top with a drizzle of toasted sesame oil and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
3 thoughts on Seared Bok Choy
WOW. Looks beautiful. So green. I’m a huge fan of Bok Choy so I’m def going to try this one. Thanks for sharing.
Bok Choy is one of my favs. This recipe and presentation looks delish.
Me too! This is one of my favorite recipes. So simple and very delish!