Description
4 baby bok choy, halved
2 tbsp olive oil
1 tbsp chili paste
1 garlic clove, minced
1 tbsp soy sauce
1 tsp lime zest
1 tbsp fresh lime juice
1/2 tsp sesame seeds (optional)
Salt and black pepper to taste
Directions:
Heat olive oil in a large skillet over medium heat. Add bok choy, cut side down, and cook for 3-4 minutes until golden brown and slightly charred.
Flip bok choy and add minced garlic and chili paste to the pan. Stir-fry for an additional 2-3 minutes, until garlic is fragrant and bok choy is tender.
Add soy sauce, lime juice, salt, and black pepper. Toss to coat evenly.
Remove from heat and sprinkle with lime zest and sesame seeds (if using).
Serve immediately as a side dish and enjoy!
Prep Time: 5 minutes Cooking Time: 7 minutes Total Time: 12 minutes Kcal: 120 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect charred bok choy every time.
- Prep the Bok Choy: Rinse 4 baby bok choy thoroughly under cold water to remove any grit. Pat them completely dry with a kitchen towel. Slice each one in half lengthwise, from the stem through the leaves.
- Create the Flavor Base: While your skillet heats, prepare your aromatics. Mince one garlic clove finely and zest one lime, ensuring you only get the green zest and not the bitter white pith.
- Char the Bok Choy: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the bok choy halves, cut-side down. Do not move them for 3-4 minutes to achieve a deep golden-brown sear.
- Add Aromatics: Flip the bok choy halves over. Add the minced garlic and 1 tablespoon of chili paste to the oil in the pan. Stir-fry for 2-3 minutes, allowing the garlic to become fragrant but not burnt.
- Season and Finish: Pour 1 tablespoon of soy sauce and 1 tablespoon of fresh lime juice over the bok choy. Season with salt and black pepper to taste. Toss everything gently to coat. Remove from heat and immediately sprinkle with the reserved lime zest and optional sesame seeds.
Serving Suggestions
This versatile side dish pairs beautifully with numerous mains. For a complete Asian-inspired meal, serve alongside steamed jasmine rice and grilled salmon or teriyaki chicken. It also makes an excellent topping for ramen or rice bowls. For a simple, healthy lunch, add it to a grain bowl with quinoa and a soft-boiled egg.
How-to Summary
Quickly char halved baby bok choy cut-side down in olive oil. Flip, add garlic and chili paste, then stir-fry. Finish with soy sauce, lime juice, salt, and pepper. Garnish with lime zest and sesame seeds before serving.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but cooking times will vary. For larger bok choy, quarter it lengthwise and increase the initial searing time by 1-2 minutes to ensure tenderness.
What can I substitute for chili paste?
Sriracha, gochujang (Korean chili paste), or even a pinch of red pepper flakes mixed with a teaspoon of oil are excellent substitutes. Adjust the quantity based on your heat preference.
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 over medium-low heat to maintain texture; microwaving will make it soggy.
Is this recipe gluten-free?
To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Why is my bok choy bitter?
Bitterness often comes from overcooking. Ensure your skillet is at the correct medium heat and follow the cook times closely to retain a slight crunch and sweet flavor.
Common Mistakes to Avoid
- Not Drying the Bok Choy: Adding wet bok choy to the oil will cause splattering and prevent proper charring.
- Crowding the Pan: Cook in batches if necessary. Overcrowding steams the vegetables instead of searing them.
- Burning the Garlic: Add the garlic only after flipping the bok choy, as it cooks quickly and burns easily.
- Adding Lime Zest Too Early: The zest’s bright oils are volatile; adding it at the end preserves its vibrant flavor.
Conclusion
This chili-lime bok choy recipe is a testament to how a few simple ingredients can create a side dish that is explosively flavorful, beautifully textured, and incredibly quick to prepare. Mastering the sear is the key technique that transforms the vegetable, bringing out its natural sweetness to balance the spicy, tangy, and savory sauce. It’s a healthy, vibrant addition to your weeknight rotation that is sure to become a new favorite.