Baby bok choy is a very mellow veggie with a mild, peppery flavor
I prefer the “baby” bok choy over it’s grown-up-slightly-bitter relative because the leaves are tender, yet crisp and the stalks are crunchy
This is a simple recipe with only a few ingredients. But don’t let that fool you… it’s BIG on flavors!
I have about a pound of baby bok choy that I’ve cleaned and halved, 1 teaspoon of grated fresh ginger, 2 cloves of grated garlic and 1 tablespoon of finely chopped shallots
Right before cooking, we’re going to dress the bok choy in 1 1/2 tablespoons of soy sauce, 1 teaspoon of sesame oil and 1/2 teaspoon of crushed red pepper to add a kick
I’m cooking on a flat top grill, but you can use a pan with the same tasty results. Either way, heat to a medium – high temperature
Spray your cooking surface with vegetable oil and add the shallots, ginger and garlic
Saute 2-3 minutes then remove to a small bowl and set aside
Drizzle the bok choy with the soy, sesame oil and sprinkle on the crushed red pepper flakes and toss to coat
Place the bok choy in a layer over the cooking surface. If using a smaller pan, cook in batches so the stalks are not overlapping
Cook for 2 minutes, flipping as they start to brown
Add the shallot mixture back onto the cooking surface, stir to combine with the bok choy and remove
Sprinkle with toasted sesame seeds and serve immediately
We served this recipe with our Japanese Meatballs. YUM!!
Enjoy!
Simply Sundays ~ Baby Bok Choy
Ingredients
1 pound of baby bok choy
1 teaspoon of grated fresh ginger
2 cloves of grated garlic
1 tablespoon of finely chopped shallots
1 1/2 tablespoons of soy sauce
1 teaspoon of sesame oil
1/2 teaspoon of crushed red pepper
Toasted sesame seeds for serving
Directions
Clean and halve baby bok choy, grate 1 teaspoon of fresh ginger & 2 cloves of garlic and finely chop 1 tablespoon of shallots
Heat flat top or pan to a medium – high temperature; spray your cooking surface with vegetable oil and add the shallots, ginger and garlic
Saute 2-3 minutes then remove to a small bowl and set aside
Drizzle the bok choy with the soy, sesame oil and sprinkle on the crushed red pepper flakes and toss to coat
Place the bok choy in a layer over the cooking surface. If using a smaller pan, cook in batches so the stalks are not overlapping
Cook for 2 minutes, flipping as they start to brown
Add the shallot mixture back onto the cooking surface, stir to combine with the bok choy and remove
Sprinkle with toasted sesame seeds and serve immediately
Tools used to make this recipe
© Simply Sundays 2019
All rights reserved