Seared Baby Bok Choy with Ginger Garlic Sauce

Seared baby bok choy on a plate, sitting on a table with a lace table cloth.

4.80 from 5 votes

Seared Baby Bok Choy with Ginger Garlic Sauce

This seared bok choy recipe includes a sweet, sesame-ginger, garlic-soy sauce to drizzle on top! The seared bok choy is delicious enough on its own, but with that special sauce, it’s over the top! A perfect side dish that takes less than 30 minutes to make!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Asian

Servings: servings

Calories: 480kcal

Author: Genevieve Morrison

Equipment

sharp knife and cutting board
fine grater or lemon zester - to grate ginger
sauté pan
splatter screen or pan lid
small mixing bowl

Ingredients

For the Seared Bok Choy

3 baby bok choy - sliced in half
1 tbsp. soy sauce - or Bragg's Liquid Aminos
2 tbsp. sesame oil
2 oz. water

For the Sauce

4 garlic cloves - minced
2 oz. scallions - thinly sliced
1½ tsp. ginger - grated
2 tbsp. sesame oil - 1 for the pan, 1 for the sauce
2 tsp. rice wine vinegar
2 tsp. honey
2 tsp. soy sauce - or Bragg’s Liquid Aminos
red pepper flakes - a sprinkle
½ tsp. chili oil - optional
sesame seeds - optional

Instructions

Mince 4 cloves of garlic. Grate 1½ tsp. fresh ginger. Thinly slice 2 oz. of scallions from the bulb up to the green. Slice 3 baby bok choy carefully in half. For larger ones, slice into quarters.
Add 1 tbsp. sesame oil to a sauté pan with grated ginger and sliced scallions. Sauté over MEDIUM heat for 2-3 minutes, until scallions look slightly brown. Then, add minced garlic. Mix into the oil, and allow to sauté for 2-3 more minutes, until garlic is perfectly brown.
Remove ginger, garlic and scallions from pan, into a small mixing bowl. Add 1 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce (or Bragg’s Liquid Aminos), ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix and allow to sit while you sear the bok choy.
Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or lid, lifted at the side so steam can escape. Turn heat to HIGH and sear for 5 minutes. Turn off heat and allow the pan to simmer down for a minute. Remove the screen or lid, and flip each bok choy over.
Mix together 2 oz. water and 1 tbsp. soy sauce. Pour into the pan. Turn heat back to HIGH, cover with the screen or lid (making sure to lift so it can vent, and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.
Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with your delicious sauce, sprinkle a few scallions and sesame seeds, and serve.

Notes

Use a pan with a lid or splatter screen.

The bok choy is going to sizzle and steam a bit. To keep your countertops clean (as well as your shirt), you might want to place a splatter screen on top of the pan, or place a lid on top that's tilted to vent, allowing steam to escape.

Serve right after searing.

Bok choy can be served cold, but it starts to go a bit limp as it cools and isn’t really as appetizing cold as it is nice and hot off the pan, so serve immediately.

Nutrition