Bok Choy that is creamy and crunchy at the same time; that’s how I like it.
I had to write this recipe down for my record, even though munchkin didn’t touch the leafy green. (She ate the sauce but not the green.) This bok choy turned out exactly to my taste, and I want to re-make it again and again.
I first encountered bok choy when I was touring Hong Kong with my friends. We went to a local restaurant where no one there spoke English. The menu was in Chinese. One of my friend who was quite fluent in Japanese tried to decipher the menu and eventually picked one. We were presented with a huge stack of steamed bok choy. Just bok choy. None of us were happy about the dinner, but now I cherish the memory.
Then many years past and one day I accidentally cooked a yummy bok choy dish. The leafy part was soft and creamy while the stem was still crunchy. The sauce added an interesting flavor without feeling overwhelming. It was so good that hubs and I were fighting over the last piece. But because I cooked it by accident, I couldn’t replicate it. Until now! I found my go-to bok choy recipe.
Here are a couple points I learned from experience.
My bok choy 101. 😉
1. Bok choy should be sauteed in oil. In my opinion, steamed or boiled bok choy is significantly inferior to sauteed one in texture. Those extra calories from fat are totally worth it here.
2. Cook bok choy over high heat and cook until nicely charred. It will cook fast, and the stem might seem undercooked, but that’s what you want. Trust me.
Now, with bok choy cooked like this, I can eat a huge stack.
Also check out my roasted broccolini recipe.
A couple of my favorite products:
Colorful Bobo&Boo Bamboo Kids Bowl. These bamboo bowls are elegant and photogenic. They are also dishwasher safe.
Kiddobloom Kids Stainless Steel Utensil. I got these when munchkin was showing interest in my (adult) utensils. She was happy to get a set that looked similar to mine.
(If you buy from these links, it won’t cost you a penny more, but I’ll get a small compensation. 😙)
Stir-fried Bok Choy
Partly crunchy and partly creamy bok choy in savory garlic sauce.
- 4 Bok choy halved
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 2 tbsp low sodium soy sauce
- 1 tbsp maple syrup
- 3/4 tbsp cider vinegar
- 1/4 cup vegetable broth
- 1 tbsp cornstarch
Heat 2 tbsp of cooking oil in a skillet over high heat. Place bock choy cut side down and cook for 3 minutes. Turn and cook for additional 2 minutes. Remove from the skillet.
Combine soy sauce, maple syrup, vinegar, and vegetable broth in a bowl. In a separate bowl, combine cornstarch and a tbsp of water to make a slurry.
In a now empty skillet, add sesame oil, ginger, and garlic and cook until fragrant. Add the soy sauce mixture and cook until bubbly. Whisk in the cornstarch slurry to thicken. Remove from heat.
Drizzle the sauce over bok choy and serve.
* I used my homemade vegetable broth for this recipe. See the below recipe. * I served the bok choy with king oyster mushrooms, farro, and boiled egg, using the same sauce to season the mushrooms.
Korean Style Vegetable Broth
This versatile vegetable broth complements Asian flavors very well.
- 20 fresh shiitake mushrooms
- 1/3 daikon chopped to chunks
- 1 onion quartered
- 5 cloves garlic
- 2 dried kelp
- 20 cups water
Place all ingredients in a large pot, and bring to a boil. Once boiling, lower the heat. Simmer for 1 hour.
Strain the broth and divide into single servings. Freeze for later use.