Seared Bok Choy
This seared bok choy is quickly cooked in a cast iron pan and finished with garlic, ginger, soy and toasted sesame oil.
Servings: 2
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?
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