The sauce is whisked before the pan is even hot: soy sauce, rice vinegar, sesame oil, a little honey, pepper flakes and two tablespoons of water.
The bok choy is seared cut-side down first for colour, then the sauce goes in and the pan is covered for two minutes so the stems steam through while the leaves stay dark green.
How to Make It
Sauce whisked
Whisk the soy sauce, rice vinegar, sesame oil, honey, pepper flakes and water.
Seared cut-side down
Heat the neutral oil in a large skillet over medium-high heat. Place the bok choy cut-side down and sear 2 to 3 minutes until lightly browned.
Garlic added
Turn the bok choy, add the garlic and cook 30 seconds.
Covered and steamed
Pour in the sauce, cover and cook 2 minutes, until the stems are crisp-tender and the leaves are dark green.
Glazed and finished
Uncover and cook 1 minute more to glaze the bok choy. Finish with sesame seeds and green onion or cilantro.
The Sauce, Whisked in One Bowl
Six things, all measured before the pan goes on.
Salt
2 tbsp low-sodium soy sauce
The savoury base.
Acid
1 tbsp rice vinegar
Keeps the glaze from tasting flat.
Aroma
1 tsp toasted sesame oil
The finishing smell.
Sweet
1 tsp honey or sugar
Helps the sauce cling.
Heat and steam
1/4 tsp pepper flakes and 2 tbsp water
Gentle heat and the steam that cooks the stems.
Then tastePoured into the hot pan, covered two minutes, then reduced uncovered.
Why This Recipe Works
- Searing the cut face first gives the browning that plain steaming cannot.
- A splash of water in the sauce creates steam to cook the thick stems.
- Adding garlic after the sear keeps it from burning in the dry pan.
- Uncovering for a final minute reduces the sauce to a glaze.
Ingredient Notes
- Baby bok choy
- A pound and a half, halved lengthwise so each piece has stem and leaf.
- Toasted sesame oil
- A teaspoon in the sauce, added for aroma rather than cooking.
- Honey or sugar
- A teaspoon, which helps the sauce glaze rather than stay thin.
Success Tips
- Dry the cut faces before they go in the pan so they brown instead of steaming.
- Do not crowd the skillet; sear in two batches if it is full.
- Lift the lid away from you when uncovering.
Serving Ideas
Lay the halves cut-side up on a platter and spoon the pan glaze over, then scatter sesame seeds.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat briefly; the leaves soften on standing.
Frequently Asked Questions
Should the bok choy be chopped?
No. It is halved lengthwise so the stems can sear.
How do I know when it is done?
The stems are crisp-tender and the leaves dark green after about two minutes covered.
