Description
4 baby bok choy, halved
1 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove, minced
1 tsp ginger, freshly grated
1 tsp sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Add bok choy halves, cut side down, and sauté for 3-4 minutes until golden and slightly wilted. Flip and
cook for another 2-3 minutes until tender.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Pour the glaze over the bok choy in the skillet and cook for an additional 2 minutes, allowing the sauce to thicken and coat the bok choy.
Remove from heat and transfer the bok choy to a serving platter.
Garnish with sesame seeds and green onions. Serve warm and enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 120 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect glazed bok choy every time.
- Prep the Bok Choy: Wash 4 baby bok choy thoroughly. Trim the very end of the base, then slice each one in half lengthwise, from tip to stem.
- Make the Glaze: In a small bowl, combine 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 minced garlic clove, and 1 tsp grated ginger. Whisk until smooth.
- Sear the Bok Choy: Heat 1 tbsp olive oil in a large skillet over medium heat. Place the bok choy halves cut-side down. Cook undisturbed for 3-4 minutes until they develop a golden-brown sear.
- Finish Cooking: Flip each piece and cook for another 2-3 minutes until the stems are tender-crisp.
- Add the Glaze: Pour the prepared sauce over the bok choy. Let it bubble and cook for 2 more minutes, gently spooning the sauce over the tops until it thickens slightly and coats the vegetables.
- Garnish and Serve: Transfer to a platter. Immediately garnish with 1 tsp sesame seeds and sliced green onions before serving.
Serving Suggestions
This versatile side dish pairs beautifully with many mains. Serve it alongside steamed jasmine rice and grilled salmon or teriyaki chicken for a complete Asian-inspired meal. For a simple vegan dinner, pair it with pan-fried tofu and quinoa. It also makes an excellent, vibrant addition to a bowl meal with your favorite protein and grains.
How-to Summary
In just 15 minutes, create a restaurant-quality side by searing halved baby bok choy cut-side down until golden, then simmering it in a simple, flavorful glaze of soy, honey, rice vinegar, sesame oil, garlic, and ginger. Finish with a garnish of sesame seeds and green onions.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes. Use 1 large bok choy, cutting it into quarters or sixths so the core pieces are similar in size to baby halves for even cooking.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the glaze.
Is there a substitute for honey to make it vegan?
Absolutely. Use maple syrup or agave nectar in a 1:1 ratio for the honey.
My sauce isn’t thickening. What should I do?
Mix 1 teaspoon of cornstarch with 1 tablespoon of water or broth and whisk it into the sauce in the pan. Let it cook for an extra minute until glossy and thickened.
Can I make this glaze ahead of time?
Yes. The glaze can be mixed and stored in the refrigerator for up to 5 days. Let it come to room temperature or give it a good stir before using.
Common Mistakes to Avoid
- Overcrowding the Pan: Cook in batches if necessary. Overcrowding steams the bok choy instead of creating a flavorful sear.
- Underseasoning: The glaze is the star. Taste it before adding and adjust the sweet (honey) or salty (soy) balance to your preference.
- Overcooking: Bok choy should be tender but still have a slight crunch. Avoid cooking beyond the recommended times for the best texture.
- Skipping the Sear: The initial sear on the cut side is crucial for caramelization and depth of flavor. Don’t move the pieces until they are properly browned.
Conclusion
This glazed bok choy recipe is a testament to how a few simple ingredients and quick techniques can transform a humble vegetable into an extraordinary side dish. With its perfect balance of savory, sweet, and tangy flavors paired with a satisfying texture, it’s guaranteed to become a regular in your weeknight rotation. Give it a try tonight and elevate your meal in just 15 minutes.
