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Soy-Braised Baby Bok Choy with Scallions
In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, we stir-fry baby bok choy with aromatics, then braise them in a mixture of Shaoxing rice wine and soy sauce, with sugar for sweetness and sesame oil for nuttiness. A few minutes of uncovered cooking drives off excess moisture, leaving the greens meltingly tender and coated in a light savory-sweet sauce. Serve with steamed fish or spooned atop a bowl of rice.
4
Servings
Tip
Don’t forget to wash the bok choy, as the inner leaves often trap dirt or sand. But make sure to drain and dry so it browns rather than steams when it hits the hot skillet.
25 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
pounds baby bok choy, trimmed and cut crosswise into 1-inch pieces
Directions
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01In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until wilted and lightly browned, 3 to 4 minutes. Add the scallion whites, ginger and garlic, then cook, stirring, until fragrant, 30 to 60 seconds. Reduce to medium and stir in the Shaoxing wine, soy sauce, sugar and sesame oil, then immediately cover. Cook until the bok choy is tender-crisp, 2 to 3 minutes.
Reviews
November 2, 2023
Great healthy side dish!
This was very easy to make and also delicious! I love serving this with stir-fries and steamed rice. I also always use dry sherry in place of the shaoxing wine
November 5, 2022
Good recipe
I like how the bok choy browns nicely in this recipe, especially if you leave it to sizzle a bit before turning. The flavor is nice too. I added a small amount of chinkiang vinegar at the end to add a little extra spark.
June 4, 2024
Made as a side to the Bulgogi recipe here. Paired well!
Yum
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This is a delicious treatment of bok choy. I had "adult" bok choy and followed the instructions to slice it and make sure it was well-dried after washing. I served it over a bed of rice and finished with oven-roasted firm tofu seasoned with sesame oil and soy sauce with a bit of Sriracha for a complete, one bowl meal. The bok choy was the star.