TIME: 20 MINUTES; SERVES: 4+
We exclusively grow baby Bok Choy varieties at Kneehigh Farm, because we love their mild mustard flavor and workable size. They’re delicious raw, stir fried, grilled, braised, etc.. By halving or quartering them, you get the best of both worlds in each bite: crunchy, refreshing stalk + silky leaves.
Bok Choy is a cool weather crop, so we enjoy it early in the Spring or Fall before frost. This dish is delicious paired with rice, chicken, and a scoop of kimchi for a simple dinner.
1 pound baby Bok Choy
1 1/2 tbls. tamari or Nama Shoyu (soy sauce)
1 tbls. Chinese shaoxing wine, or rice wine vinegar
A few splashes fish sauce (opt.)
1/2 tsp. Sambal Oelek (red chili paste, opt.)
1 tbls. neutral, high-heat oil (refined coconut, avocado, high-oleic sunflower…)
1 garlic clove, minced
1-inch piece fresh ginger, peeled & minced
1 - 2 tsp. toasted sesame oil
Toasted sesame seeds, to garnish
Scallions, to garnish (opt.)
Trim bottoms from the baby Bok Choy. If small enough, quarter lengthwise, rinse, and pat dry. If larger, separate the leaves, rinse & dry.
In a small bowl, combine the soy sauce, Chinese wine or rice wine vinegar, optional chili paste and fish sauce. Set aside.
Heat the neutral oil in large skillet over medium-high heat until a splash of water sizzles. Add the garlic and ginger and stir-fry until fragrant, 20 - 30 seconds. Add the Bok Choy and stir-fry for 2 minutes longer, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, drizzle with sesame oil, and toss to coat.
Transfer to a serving dish and sprinkle with sesame seeds & scallions.