Nothing puts a complete look to a meal than a gorgeous side. Much more than a regular dish, in my opinion, it’s a statement element that can completely transform a meat loaded meal. But, some times, they are also notoriously difficult to prep with chopping and slicing in all shapes and sizes. So, here’s an incredible recipe to add to your meal with minimal prep. This sautéed bok choy recipe involves stir frying bok choy in an Asian inspired soy-sesame mixture. Before the addition of sauce, let the sliced bok choy get a ‘charred’ effect making them tender yet crisp. Simply put, it’s a simple dish yet brimming with amazing flavor.
Sautéed Bok Choy Recipe
Prep bok choy – I have opted for baby bok choys in this recipe, but feel free to adjust the sauteing time depending on their size. Before cooking, rinse under cold running water. Don’t forget to gently separate the leaves to clean thoroughly. Then, you can slice them into halves or quarters. Again, there are plenty of ways to cook bok choy before the final sauteing with the soy mixture. Steam, fry, or even blanching the stem. Sauce – It’s made with classic Asian ingredients like soy sauce, sesame oil, rice vinegar, red pepper (chili) flakes and water. This sauce goes into the pan later in the cooking process, and it’s an amazing way to flavor these Asian greens. Sauté bok choy – This is the final step of the recipe. Simply sauté bok choy in sauce for a minute or two, and sprinkle generously with sesame seeds for added crunch.
More Veg Stir Fry Recipes:
10 Minute Chinese Tomato Egg Stir Fry Dumpling Stir fry
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You can also use cornstarch (corn flour) to thicken the sauce.For a gluten free version, substitute regular soy sauce with tamari
