Garlic Bok Choy
Charred bok choy with a garlicky oyster sauce glaze that steals the whole meal.
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Servings: 2 as a side
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Equipment
Ingredients
Bok Choy
- 6 Baby bok choy heads, halved lengthwise
- 2 tbsp Neutral Oil
- Salt
Sauce
- 6 garlic cloves, minced
- 2 tbsp Oyster sauce
- 1 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 3 tbsp water
To Finish
- Toasted sesame seeds
- Chili oil optional, for drizzle
Instructions
Mix the Sauce
- Combine oyster sauce, soy sauce, sesame oil, sugar, and water. Set aside.
Char the Bok Choy
- Heat a wok or wide skillet over the highest heat possible until smoking. Add oil, then place bok choy cut-side down in a single layer. Sear undisturbed 2 minutes until the cut face is deeply charred and caramelized. Flip and cook 1 more minute.
Add the Sauce
- Push bok choy to the sides. Add minced garlic to the center and cook 20 seconds.
- Pour sauce over everything and toss to coat. Let it bubble and reduce 30 seconds until the bok choy is glossy and the sauce clings.
Plate and Finish
- Arrange bok choy cut-side up so the char marks show. Spoon remaining sauce over the top. Finish with toasted sesame seeds and an optional chili oil drizzle.
