Caramelized Garlic Bok Choy (Print Version)
Baby bok choy pan-seared with golden caramelized garlic in a savory-sweet soy and sesame glaze.
# What You'll Need:
→ Vegetables
01 - 1 lb baby bok choy, halved lengthwise
02 - 4 large garlic cloves, thinly sliced
→ For Cooking
03 - 2 tablespoons neutral oil (vegetable or sunflower)
04 - 1 tablespoon soy sauce (gluten-free tamari if needed)
05 - 1 tablespoon maple syrup
06 - 1 teaspoon toasted sesame oil
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon kosher salt, or to taste
→ Garnish
09 - 1 teaspoon toasted sesame seeds
10 - 2 tablespoons sliced green onions
# How to Make It:
01 - Rinse bok choy thoroughly under cold running water, removing any grit between the leaves. Pat completely dry with a clean kitchen towel.
02 - In a small bowl, whisk together the soy sauce, maple syrup, and toasted sesame oil until well combined. Set aside.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 1 to 2 minutes. Remove half the garlic with a slotted spoon and reserve for garnish.
04 - Increase heat to medium-high. Arrange the bok choy halves cut-side down in the skillet in a single layer. Sear undisturbed for 2 to 3 minutes until the cut surfaces develop a deep golden caramelization.
05 - Flip each bok choy half, season with salt and pepper, then pour the reserved sauce mixture over the top. Toss gently to coat, cover with a lid, and steam for 2 to 3 minutes until the stalks are tender yet still retain a crisp bite.
06 - Remove the lid and continue cooking for 1 minute if any excess liquid remains, allowing the sauce to glaze the bok choy. Transfer to a serving platter and garnish with the reserved crispy garlic, toasted sesame seeds, and sliced green onions.
# Expert Advice:
01 -
- The garlic crisps up into these irresistible little shards that you will find yourself eating straight from the pan before anyone else gets near them.
- It turns plain weeknight vegetables into something you would honestly order at a restaurant and crave again the next day.
02 -
- If the garlic even hints at turning dark brown rather than golden, pull it immediately because burnt garlic bitterness will ruin the whole dish and there is no coming back from it.
- Drying the bok choy completely before searing is the single step that separates a soggy result from that restaurant quality char everyone keeps asking you about.
03 -
- Cook the garlic on medium, never high, and watch it like a hawk because those thin slices go from perfectly golden to acrid in what feels like half a second.
- Arrange the bok choy in a single layer with space between each piece, since overcrowding is the fastest way to end up with boiled greens instead of seared ones.