Two-Minute Bok Choy
Two-Minute Bok Choy
Ingredients
For the Bok Choy
- 4 bok choy, medium heads
- 1 tablespoon sesame seed oil, for sautéing
- 2 cloves garlic, minced
- 1 teaspoon white sesame seeds, for garnish
- 1 teaspoon black sesame seeds, for garnish
For the Sauce
- 1 1/2 tablespoons hoisin sauce
- 1 1/4 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 1/2 teaspoons chili crisp
Instructions
- 1
Trim the very bottom of each bok choy stalk, removing any tough or discolored ends. Cut each head of bok choy in half lengthwise.
⏱️ 3 min
- 2
Rinse the bok choy halves thoroughly under cold running water, paying close attention to the areas between the stalks where dirt can accumulate. Pat them completely dry with paper towels to ensure a good sear.
⏱️ 3 min
- 3
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, and chili crisp. Whisk well until all ingredients are thoroughly incorporated and the sauce is smooth. Set aside.
⏱️ 2 min
- 4
Heat a large skillet or wok over medium-high heat. Add the sesame seed oil. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
⏱️ 1 min
- 5
Carefully place the prepared bok choy halves into the pan, cut-side down. Sauté for 1 minute, allowing the cut sides to get a slight char. Flip the bok choy and continue to sauté for another 1 to 2 minutes, or until the leaves are wilted but the stalks remain crisp-tender.
⏱️ 2 min
- 6
Pour the prepared sauce evenly over the bok choy in the pan. Toss gently with tongs to coat the bok choy thoroughly with the sauce.
⏱️ 1 min
- 7
Transfer the sauced bok choy to a serving plate. Garnish generously with both white and black sesame seeds. Serve immediately while fresh, glossy, and with a satisfying crunch.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Two-Minute Bok Choy
Ingredients
For the Bok Choy
- 4 bok choy, medium heads
- 1 tablespoon sesame seed oil, for sautéing
- 2 cloves garlic, minced
- 1 teaspoon white sesame seeds, for garnish
- 1 teaspoon black sesame seeds, for garnish
For the Sauce
- 1 1/2 tablespoons hoisin sauce
- 1 1/4 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 1/2 teaspoons chili crisp
Instructions
- 1
Trim the very bottom of each bok choy stalk, removing any tough or discolored ends. Cut each head of bok choy in half lengthwise.
⏱️ 3 min - 2
Rinse the bok choy halves thoroughly under cold running water, paying close attention to the areas between the stalks where dirt can accumulate. Pat them completely dry with paper towels to ensure a good sear.
⏱️ 3 min - 3
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, and chili crisp. Whisk well until all ingredients are thoroughly incorporated and the sauce is smooth. Set aside.
⏱️ 2 min - 4
Heat a large skillet or wok over medium-high heat. Add the sesame seed oil. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
⏱️ 1 min - 5
Carefully place the prepared bok choy halves into the pan, cut-side down. Sauté for 1 minute, allowing the cut sides to get a slight char. Flip the bok choy and continue to sauté for another 1 to 2 minutes, or until the leaves are wilted but the stalks remain crisp-tender.
⏱️ 2 min - 6
Pour the prepared sauce evenly over the bok choy in the pan. Toss gently with tongs to coat the bok choy thoroughly with the sauce.
⏱️ 1 min - 7
Transfer the sauced bok choy to a serving plate. Garnish generously with both white and black sesame seeds. Serve immediately while fresh, glossy, and with a satisfying crunch.
⏱️ 3 min