Bok choy is one of my favorite vegetables. It’s versatile, it’s flavorful and my kids love it. In fact, it’s third in line of favorite sides in our house, beaten only by corn and brussels sprouts. (I know, my kids are strange.)
Bok choy also manages to stand up well to heavy flavors without giving up its own identity, which makes it a perfect pair for my love of Asian flavors like soy and oyster sauce, which both play a part in this dish. It’s great for salads, wonderful in a stir fry and even roasts well, all things that make it a pantry staple in my home.
This particular dish was inspired by this one from a Veggie Venture, but of course I took it my own direction the moment it hit the kitchen. The result was so wonderful that I made it for breakfast the next morning as soon as I realized I was going to have a few minutes of sunlight to shoot with.
This is an amazing combination of flavors and i think it would pair perfectly with salmon or any other fish you’d like to set it next to. In fact, the next time I make it, I’ll be serving it with Sesame crusted salmon… If someone beats me to that, please let us know how it turns out!
Do you have a favorite bok choy recipe? if so, please drop a link or a recipe in the comments. I can always use another way to cook this wonderful veggie up!
- 2 Tbsp oyster flavored sauce
- 2 tsp low sodium soy sauce
- 1 tsp garlic seasoned rice vinegar
- Salt and pepper to taste
- 8 small baby bok choy
- 3 tbsp dark toasted sesame oil
- Mix oyster flavored sauce, soy sauce, rice vinegar and salt and pepper together in a small bowl and set aside.
- Cut each bok choy in half lengthwise and trim any loose leaves. Season the cut sides with a pinch of salt and a tiny bit of black pepper.
- Heat sesame oil in a large skillet over medium low heat. Place bok choy in skillet cut side down, with the body directly on the pan and the leaves raised off the heat. (This can be accomplished by placing the leaves on the neighboring stalk of bok choy as pictured above or by building a little foil roll that will keep the delicate leaves from direct exposure to the heat of the pan.)
- Cook for about 2 minutes, or until the bok choy is well browned, but still firm to the touch. flip the bok choy and allow to cook on the top side just long enough to drizle with a tiny bit of the oyster sauce glaze. flip back over and let cook for approximately 30 seconds.
- Remove from heat and serve piping hot and drizzled with a bit more sauce.
- Share and Enjoy!
What I would have done differently had I thought of it at the time:
I’ve got to work on a better method for keeping the leaves out of the heat for a more brilliant final presentation, but overall this is a near perfect dish that i can’t wait to share with family and friends later in the year.
Links to other recipes like this:
- Soy Glazed Bok Choy, from A Veggie Venture
- Steamed Baby Bok Choy with Spicy Hoisin Glaze, from the wonderful Lydia of The Perfect Pantry
- Baby Bok Choy with Cashews, from Elise at Simply Recipes