Menu
Food / Side Dishes / Vegan / Vegetarian

Sesame Ginger Seared Baby Bok Choy

Sesame ginger seared baby bok choy is crunchy yet tender and packed with flavor. It’s the perfect side or topper for any Asian-influenced dinner.

Close up of round white plate stacked with bright green seared baby bok choy with a black pinch bowl full of black and white sesame seeds.

Crunchy. Yet tender. Biting into seared baby bok choy is a total treat. This little Chinese cabbage makes a big difference when added to stir-frys or Ramen bowls. But it stands well on its own, too! Especially when seared in a hot pan with nutty sesame oil, fragrant ginger, and salty soy sauce. This could very well become your new favorite veg side for a while.

How to clean baby bok choy.

Raw baby bok choy cut in half and placed on a cutting board.

If you cut a baby bok choy in half, you’ll see that the stalks offer up a lot of cozy little crevices where dirt and debris can settle. This is why most recipes for this veg require cutting them in half. Not only does it allow for a beautiful sear, but you can clean the stalks more thoroughly. Once you’ve cut your baby bok choy, give them a good rinse under cold tap water. Make sure to get in all of those little nooks and crannies. Once your bok choy is clean and all green, place them on some paper towels and give them a light tap to soak up extra moisture.

How do you cook with baby bok choy?

Baby bok choy seared in a pan, one being flipped with tongs.

Roast it, sear it, grill it, or steam it—baby bok choy is incredibly versatile. But a nice sizzling pan sear is our personal favorite. It’s quick, easy, and you get perfectly wilted tops with crunchy-yet-tender stalks. And then there’s also that swoon-worthy golden sear that makes the veg a total showstopper.

How to cook Sesame Ginger Seared Baby Bok Choy.

It’s honestly so simple.

  • Heat a drizzle of sesame oil in a skillet or wok over medium-high heat.
  • Once the oil is hot, carefully place the baby bok choy in the pan, cut-side down. Let the bok choy sear for about a minute or until the cut side of he bok choy has browned. (Work in batches if you need to. Overcrowding the pan will rob it of it’s high heat.)
  • When each bok choy is browned on its cut-side, remove the bok choy from the pan and set aside. Then, add the garlic and ginger to the pan; add another drizzle of sesame oil if needed. Simmer for about 2 minutes.
  • Finally, add the soy sauce and water to the pan. Bring the liquid to a simmer for about 30 seconds to create a sauce.
  • Place the baby bok choy back into the pan, still cut-side down, and let the bok choy bathe in this glorious sauce until the leafy tops are wilted and the crunchy stalks are tender, but still crisp.
  • Plate the baby bok choy, cut-side up. Drizzle any leftover pan juices over the stalks, sprinkle with sesame seeds, and get munchin’.

Round white plate stacked with bright green seared baby bok choy with a black pinch bowl full of black and white sesame seeds.

Baby bok choy nutrition.

This leafy cruciferous vegetable is an excellent source of vitamins and minerals like vitamin B6, vitamin C, vitamin K, vitamin A, and beta-carotene. It also offers up a healthy dose of folate and calcium. And like a lot of dark green veggies, bok choy contains antioxidants which help your bod fight off inflammation. So, eat up!

Serve Sesame Ginger Seared Baby Bok Choy with:

Let us know what you think!

If you plan on making this recipe, be sure to snap a pic and tag us on Instagram! @killing__thyme

Sesame Ginger Seared Baby Bok Choy

Sesame ginger seared baby bok choy is crunchy yet tender and packed with flavor. It's the perfect side or topper for any Asian-influenced dinner.
Course Side Dish
Cuisine East and Southeast Asian Influence
Keyword baby bok choy, garlic, ginger, Sesame, Side dish
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 people
Author Dana Sandonato

Ingredients

  • 4 baby bok choy, halved and cleaned
  • 3 TBSP sesame oil, more if needed
  • 4 garlic cloves, grated or minced
  • 1 TBSP grated fresh ginger
  • 4 TBSP low sodium soy sauce
  • 2 TBSP water
  • Sesame seeds, for garnish

Instructions

  • Heat a 2 TBSP of sesame oil in a skillet or wok over medium-high heat. Once the oil is hot, carefully place the baby bok choy in the pan, cut-side down. Let the bok choy sear for about two minutes or until the cut side of he bok choy has browned. (Work in batches if you need to. Overcrowding the pan will rob it of it's high heat.)
  • When each bok choy is browned on its cut-side, remove the bok choy from the pan and set aside. Add the garlic and ginger to the pan, and add another TBSP of sesame oil if needed. Simmer for about 2 minutes.
  • Add the soy sauce and water to the skillet. Bring the liquid to a simmer for about 30 seconds to create a sauce.
  • Place the baby bok choy back into the pan, still cut-side down, and let the bok choy bathe in this glorious sauce until the leafy tops are wilted and the crunchy stalks are tender, but still crisp. This should only take about 2 minutes.
  • Plate the baby bok choy, cut-side up. Drizzle any leftover pan juices over the stalks, sprinkle with sesame seeds, and serve.

No Comments

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.