Ginger-Sesame Bok Choy
Back to Asian Greens (Bok Choy)
Last updated
- Prep
- 15 min
- Cook
- 30 minutes
- Total
- 55 min
- Yield
- 4 servings
Side Dishbok choygingersesamevegetable side
Ingredients
- 4 medium heads standard bok choy, about 2 lb total, that meet the recommendation conditions
- 2 tbsp neutral cooking oil, divided
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, finely chopped
- 1 1/2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 tbsp toasted sesame seeds
- 1 green onion, thinly sliced
Method
Prepare
- Wash your hands, remove damaged leaves, and rinse the bok choy thoroughly under running water, separating the leaves gently to clear grit from the bases.
- Trim only the dry end of each base so the leaves remain attached. Halve the heads lengthwise and dry them with a clean towel.
- Arrange the halves in one layer across food-safe pouches with 1 tablespoon of the neutral oil. Seal gently without crushing the leaves.
Cook
- Set the water bath to 180°–183°F.
- Cook for 30 minutes for standard bok choy halves arranged in a single layer for immediate service.
- Near the end of the cooking window, whisk together the soy sauce, rice vinegar, sesame oil, and maple syrup in a clean bowl.
- Prepare the ginger, garlic, green onion, and sesame seeds for the finish.
Finish
- Move directly from the bath to the finish. Drain the bok choy and blot the cut sides dry with a clean towel.
- Heat the remaining neutral oil in a large clean skillet. Brown the bok choy cut-side down in batches, then arrange it on a serving platter.
- Lower the heat, add the ginger and garlic to the skillet, and stir just until fragrant. Pour in the dressing, swirl briefly, and spoon it over the bok choy.
Serve
- Scatter with sesame seeds and green onion, then serve immediately while the stems are warm.
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