Charred Ginger Soy Bok Choy
If you’ve never tried bok choy before, I would highly recommend this underrated vegetable. It has a mild, almost sweet flavour, and has a beautiful crisp crunch to it. Cooked right, it can easily be the star of the show, and I think this recipe does that.
It’s charred in a pan, then cooked with ginger, garlic, and a medley of Asian sauces. Topped with sesame seeds, and it’s well on its way to becoming your new favourite Asian side dish.
Ingredients:
4 baby bok choy
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp rice vinegar
sesame seeds for garnishing
Method:
Wash the bok choy thoroughly, then slice them in half lengthwise.
Heat a pan to high heat, then add the bok choy, face down. Leave them undisturbed for 2-3 minutes, until lightly charred.
Drizzle in the olive oil and fry the bok choy for another minute.
Add in the garlic and ginger to fry. Turn the bok choy over and cook until the garlic is golden.
Pour in the soy sauce, oyster sauce, and rice vinegar. Turn the bok choy face down again so the sauce can soak into the spaces between the leafy layers. Cook for a couple of minutes until the sauce thickens and coats the back of a spoon.
Serve with the sauce drizzled over and a generous sprinkling of sesame seeds.