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Soy-Braised Baby Bok Choy with Scallions

4 Servings

25 minutes

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In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, we stir-fry baby bok choy with aromatics, then braise them in a mixture of Shaoxing rice wine and soy sauce, with sugar for sweetness and sesame oil for nuttiness. A few minutes of uncovered cooking drives off excess moisture, leaving the greens meltingly tender and coated in a light savory-sweet sauce. Serve with steamed fish or spooned atop a bowl of rice.

4

Servings

Tip

Don’t forget to wash the bok choy, as the inner leaves often trap dirt or sand. But make sure to drain and dry so it browns rather than steams when it hits the hot skillet.

25 minutes

Ingredients

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    pounds baby bok choy, trimmed and cut crosswise into 1-inch pieces

Directions

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Reviews
Jan W.
November 5, 2022
Good recipe
I like how the bok choy browns nicely in this recipe, especially if you leave it to sizzle a bit before turning. The flavor is nice too. I added a small amount of chinkiang vinegar at the end to add a little extra spark.
Tricia S.

This is a delicious treatment of bok choy. I had "adult" bok choy and followed the instructions to slice it and make sure it was well-dried after washing. I served it over a bed of rice and finished with oven-roasted firm tofu seasoned with sesame oil and soy sauce with a bit of Sriracha for a complete, one bowl meal. The bok choy was the star.