Sesame Ginger Bok Choy Recipes

GINGER-SESAME BOK CHOY

Steps:

• In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
• In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
• Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.

SESAME SOY BOK CHOY

Steps:

• Whisk the sauce ingredients together in a small bowl; set aside.
• Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
• Cut each bok choy in half lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
• Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don't burn the garlic!).
• Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
• Transfer to a platter and garnish with sesame seeds. Serve immediately.

SESAME GINGER BOK CHOY

Steps:

• Combine soy sauce, water, sesame oil, and chili flakes in a small bowl. Set aside.
• Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
• Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
• Sprinkle with sesame seeds and serve.

SPICY SESAME BOK CHOY

Steps:

• In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately.

SESAME BOK CHOY

Steps:

• Wash bok choy. Cut stems AND tops into about 1-inch pieces.
• In a large bowl, combine last 7 ingredients and mix well.
• Add bok choy to the dressing and toss to coat.
• Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.

STIR-FRIED SESAME BOK CHOY

Steps:

• Heat a large nonstick skillet or wok over med-high heat until a drop of water sizzles.
• Add the oil to the skillet and swirl to coat the pan.
• Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant--about 30 seconds.
• ADd in the bok choy; cook, stirring often, for 3 minutes.
• Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
• Cook 1 minute or until thickened.
• Remove from heat and sprinkle with sesame seeds.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.