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Sesame ginger seared baby bok choy is crunchy yet tender and packed with flavor. It’s the perfect side or topper for any Asian-influenced dinner.
Crunchy. Yet tender. Biting into seared baby bok choy is a total treat. This little Chinese cabbage makes a big difference when added to stir-frys or Ramen bowls. But it stands well on its own, too! Especially when seared in a hot pan with nutty sesame oil, fragrant ginger, and salty soy sauce. This could very well become your new favorite veg side for a while.
How to clean baby bok choy.
If you cut a baby bok choy in half, you’ll see that the stalks offer up a lot of cozy little crevices where dirt and debris can settle. This is why most recipes for this veg require cutting them in half. Not only does it allow for a beautiful sear, but you can clean the stalks more thoroughly. Once you’ve cut your baby bok choy, give them a good rinse under cold tap water. Make sure to get in all of those little nooks and crannies. Once your bok choy is clean and all green, place them on some paper towels and give them a light tap to soak up extra moisture.
How do you cook with baby bok choy?
Roast it, sear it, grill it, or steam it—baby bok choy is incredibly versatile. But a nice sizzling pan sear is our personal favorite. It’s quick, easy, and you get perfectly wilted tops with crunchy-yet-tender stalks. And then there’s also that swoon-worthy golden sear that makes the veg a total showstopper.
How to cook Sesame Ginger Seared Baby Bok Choy.
It’s honestly so simple.
- Heat a drizzle of sesame oil in a skillet or wok over medium-high heat.
- Once the oil is hot, carefully place the baby bok choy in the pan, cut-side down. Let the bok choy sear for about a minute or until the cut side of he bok choy has browned. (Work in batches if you need to. Overcrowding the pan will rob it of it’s high heat.)
- When each bok choy is browned on its cut-side, remove the bok choy from the pan and set aside. Then, add the garlic and ginger to the pan; add another drizzle of sesame oil if needed. Simmer for about 2 minutes.
- Finally, add the soy sauce and water to the pan. Bring the liquid to a simmer for about 30 seconds to create a sauce.
- Place the baby bok choy back into the pan, still cut-side down, and let the bok choy bathe in this glorious sauce until the leafy tops are wilted and the crunchy stalks are tender, but still crisp.
- Plate the baby bok choy, cut-side up. Drizzle any leftover pan juices over the stalks, sprinkle with sesame seeds, and get munchin’. (If you fancy, you could also brush some homemade teriyaki sauce onto it as well.)
Baby bok choy nutrition.
This leafy cruciferous vegetable is an excellent source of vitamins and minerals like vitamin B6, vitamin C, vitamin K, vitamin A, and beta-carotene. It also offers up a healthy dose of folate and calcium. And like a lot of dark green veggies, bok choy contains antioxidants which help your bod fight off inflammation. So, eat up!
Serve Sesame Ginger Seared Baby Bok Choy with:
- Easy Coconut Ginger Instant Pot Rice
- Garlic and Ginger Meatballs with Hot Honey Glaze
- Soy and Ginger Fish Steamed in Parchment
- Air Fryer Salmon With Orange Honey Glaze
- Easy Homemade Ramen Bowls
Let us know what you think!
If you plan on making this recipe, be sure to snap a pic and tag us on Instagram! @killing__thyme
Sesame Ginger Seared Baby Bok Choy
Equipment
- Wok or skillet
- Tongs
Ingredients
- 4 baby bok choy, halved and cleaned
- 3 TBSP sesame oil, more if needed
- 4 garlic cloves, grated or minced
- 1 TBSP grated fresh ginger
- 4 TBSP low sodium soy sauce
- 2 TBSP water
- Sesame seeds, for garnish
Instructions
- Heat a 2 TBSP of sesame oil in a skillet or wok over medium-high heat. Once the oil is hot, carefully place the baby bok choy in the pan, cut-side down. Let the bok choy sear for about two minutes or until the cut side of he bok choy has browned. (Work in batches if you need to. Overcrowding the pan will rob it of it's high heat.)
- When each bok choy is browned on its cut-side, remove the bok choy from the pan and set aside. Add the garlic and ginger to the pan, and add another TBSP of sesame oil if needed. Simmer for about 2 minutes.
- Add the soy sauce and water to the skillet. Bring the liquid to a simmer for about 30 seconds to create a sauce.
- Place the baby bok choy back into the pan, still cut-side down, and let the bok choy bathe in this glorious sauce until the leafy tops are wilted and the crunchy stalks are tender, but still crisp. This should only take about 2 minutes.
- Plate the baby bok choy, cut-side up. Drizzle any leftover pan juices over the stalks, sprinkle with sesame seeds, and serve.
