Asian Bok Choy
Turns out soy sauce, ginger and garlic make a good combo. Huh, who knew.Print
This year, Gary decided that Asian bok choy was his favorite vegetable of all time. This from a nice Jewish boy from Worcester, Mass. When we go out to any Asian restaurant he says hopefully, “Do you have bok choy?” And often, as these things go, they do.
You can also make this with baby bok choy, sliced in half from top through the stem, and it’s very pretty. However, bok choy is also available in very large bunches, and often quite inexpensively and while it might not look as adorable as its miniature counterpart it’s just as delicious when simmered in this way.
I make this pretty much weekly at this point, and the boys love it, too.
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 pounds bok choy, trimmed, sliced into 1-inch pieces, and rinsed
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha or other hot chili sauce
1. Place the sesame seeds, if using, in a large stock pot or braiser (this will seem silly, but you will use the same pan to cook the bok choy). Heat the pan over medium heat, stirring frequently until you can smell the sesame seeds and they turn a bit more golden in color. This will only take 2 or 3 minutes; watch carefully that they don’t get too brown. Turn the seeds onto a small plate and set aside.
2. Heat the vegetable oil in the same pan over medium-low heat. Add the garlic and the ginger and stir for 1 minute until you can smell the aromas. Add the bok choy and stir for another 2 minutes, then pour in the chicken broth, soy sauce and hot sauce and bring to a simmer. Cover the pan and cook the bok choy for about 8 minutes, until it is tender, stirring occasionally. Transfer to a serving bowl and serve hot, with the sesame seeds sprinkled on top if desired.