Caramelized Bok Choy
This simple recipe gives bok choy a golden sear. You can serve it alongside marinated chicken, fish, or tofu, or pile it into a grain bowl or poke-style dish. You can also chop it up, stir fry with garlic and ginger, and mix into rice.
Ingredients:
4 garlic cloves, minced
1 tablespoon ginger, minced
4 scallions, sliced (separate whites and greens)
1.5 tablespoons sesame oil
1 tablespoon soy sauce or liquid aminos
2 teaspoons honey (or sub maple syrup or sugar)
2 teaspoons rice wine vinegar
Optional toppings: sesame seeds, chili crisp, or a drizzle of Sriracha
Instructions:
Make the sauce: In a small bowl, mix together sesame oil, soy sauce, honey, and rice wine vinegar.
Prep the bok choy: Slice each bok choy in half lengthwise.
Sear the bok choy: Heat 3–4 tablespoons of oil in a large skillet over medium-high heat. Place bok choy cut-side down into the hot pan. Lower heat to medium.
Add aromatics: Add the garlic, ginger, and scallion whites to the pan. Let the bok choy cook undisturbed for about 4 minutes to develop a deep, golden sear. Stir the aromatics occasionally to keep them from burning.
Simmer the sauce: Once the bok choy is caramelized, pour in the sauce and reduce the heat to low. Let it simmer for a couple of minutes to meld the flavors.
Finish and serve: Plate the bok choy and spoon the pan sauce over the top. Garnish with scallion greens, sesame seeds, chili crisp, or Sriracha if desired.
How to Sear Perfectly
To get the perfect sear, let your vegetables sit in the pan; don’t move them around too much. This contact is what builds flavor and gets that beautiful golden crust. If it sticks, give it a minute—it will naturally release when it’s properly seared. Avoid overcrowding the pan, especially with high-water veggies like bok choy, mushrooms, or zucchini. If needed, cook in batches for best results.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
