Wok-Seared Baby Bok Choy With Chili Oil And Garlic
This stir-fried baby bok choy dish is a delightful combination of tender greens, fragrant garlic, and spicy red pepper flakes. The bok choy is cooked until just tender, then coated in a flavorful sauce made with Asian chili oil and finished off with toasted sesame seeds for a crunchy texture. A perfect side dish that is simple to prepare and packed with delicious flavors.
— Constant Cookbook
Ingredients
- 1 Tbs. sesame seeds
- 4 heads baby bok choy, about 1 lb. total
- 1 1/2 Tbs. canola oil
- 3 garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- Sea salt, to taste
- 1/4 cup low-sodium chicken broth
- 2 tsp. Asian chili oil
Instructions
- In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.
- Cut off the tough base from each head of bok choy. Separate the heads into individual stalks by snapping the stalks away from their cores.
- In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds. Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes. Add the chili oil, stir well to coat the bok choy and remove from the heat.
- Stir in the sesame seeds, transfer the bok choy to a warmed serving bowl and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
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