Soy-Ginger Braised Bok Choy
Ingredients
- 1 teaspoon avocado oil
- 2 cloves garlic thinly sliced
- 1 teaspoon ginger minced
- 4 baby Bok choy cut in half lengthwise and cleaned
- ½ tablespoon sesame oil
- Tamari soy sauce 1/4 cup
- Chicken or Vegetable stock 1/4 cup
- Sesame Seeds for garnish (optional)
- Maldon Salt
Instructions
- In a large pan, heat avocado oil over medium heat. Add garlic and ginger and cook, stirring often, until golden, 30 seconds to a minute
- Add bok choy, cut sides down, then add sesame oil, soy sauce, and stock. Cook for 2 minutes, then flip over the bok choy, cover the pan and cook for an additional 1-2 minutes, until tender (Cooking time will depend on how large your bok choy are. They are finished when you can stick a knife into the thick bulb of the bok choy. If they are not tender, then continue cooking for a bit longer, about 30 seconds).
- Meanwhile, heat a small pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden, 1-2 minutes. Set aside.
- Place the bok choy onto a serving plate and drizzle with any remaining sauce from the pan. Top with Maldon salt, to taste, and the sesame seeds. Serve immediately.
Notes
If reheated, the vibrant green color will disappear and turn a murky green. However, the bok choy can be stored in the refrigerator for up to three days. It's wonderful eaten cold or at room temperature but can also be chopped up and added to a stir fry or soup!
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