Ingredients
- 3 tbsp. vegetable oil, divided
- 1 lb. baby bok choy, quartered lengthwise, washed, dried
- 2 garlic cloves, finely chopped
- 1 (1") piece ginger, peeled, finely chopped
- 1 tsp. kosher salt, divided
- 1 tbsp. reduced-sodium soy sauce
- 1/2 tsp. toasted sesame oil
Directions
- 1In a large skillet over medium-high heat, heat 1 Tbsp. vegetable oil. Add half of bok choy, arranging cut side down in a single layer, and cook, undisturbed, until golden brown, 3 to 4 minutes. Transfer to a plate. Repeat with 1 Tbsp. vegetable oil and remaining bok choy.
- 2Reduce heat to medium. In same skillet, heat remaining 1 Tbsp. vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, 30 to 60 seconds. Return bok choy to pan; season with 1/2 tsp. salt and toss to combine.
- 3Add soy sauce and 1 Tbsp. water. Cover and steam until bok choy is just fork-tender, 2 to 4 minutes. Uncover and continue to cook, tossing frequently, until liquid is evaporated, about 30 seconds more; season with remaining 1/2 tsp. salt, if needed.
- 4Transfer bok choy to a platter. Drizzle with sesame oil.
Estimated Time
Preparation: 10 minutes
Cooking: 25 minutes