Caramelized Garlic Bok Choy (Print Version)
Baby bok choy pan-seared with golden caramelized garlic in a savory-sweet sesame soy glaze.
# What You Need:
→ Vegetables
01 - 1 lb baby bok choy, halved lengthwise
02 - 4 large garlic cloves, thinly sliced
→ Sauce and Seasonings
03 - 2 tablespoons neutral oil (vegetable or sunflower)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon maple syrup
06 - 1 teaspoon toasted sesame oil
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt, adjusted to taste
→ Garnish
09 - 1 teaspoon toasted sesame seeds
10 - 2 tablespoons sliced green onions
# Directions:
01 - Rinse bok choy thoroughly under cold water, separating the leaves to remove any grit. Pat completely dry with a clean kitchen towel.
02 - In a small bowl, whisk together the soy sauce, maple syrup, and toasted sesame oil until well combined. Set aside.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 1 to 2 minutes. Remove half of the garlic with a slotted spoon and reserve for garnish.
04 - Increase the heat to medium-high. Place the bok choy halves cut-side down in the skillet in a single layer. Sear undisturbed for 2 to 3 minutes until the cut sides develop a deep golden caramelization.
05 - Flip the bok choy, season with salt and pepper, and pour the sauce mixture over the top. Stir gently to distribute, then cover the skillet. Steam for 2 to 3 minutes until the stalks are tender yet still retain a crisp bite.
06 - Remove the lid and toss the bok choy to coat evenly in the sauce. Continue cooking for another minute if any excess liquid remains, allowing the glaze to thicken and cling to the vegetables.
07 - Transfer the bok choy to a warm serving platter. Scatter the reserved caramelized garlic, toasted sesame seeds, and sliced green onions over the top. Serve immediately.
# Expert Tips:
01 -
- The garlic caramelizes in the oil before the bok choy even hits the pan, so every bite carries this deep, sweet, savory flavor that tastes like it took an hour to build.
- It works with almost anything you are already making, from steamed rice to grilled chicken to a bowl of noodles on a Tuesday night.
02 -
- If the bok choy is wet when it hits the pan the oil will splatter and you will steam instead of sear, so dry it thoroughly.
- Garlic can go from golden to burnt in seconds so stay right there at the stove and do not walk away to check your phone.
03 -
- Use the largest pan you have so the bok choy sits in a single layer and actually sears instead of piling up and steaming in a clump.
- Reserving half the garlic before adding the bok choy is the secret to having those crispy golden bits on top at the end, and it is worth the extra ten seconds it takes.