Steamed Bok Choy with Garlic
This dish relies on the contrast between the crisp, watery crunch of the stems and the silky texture of the leaves. It is the kind of side that cuts through the richness of a braised meat or a bowl of heavy noodles.
Dry the leaves well after washing.
Excess water left on the greens will make the final stir-fry watery and dilute the garlic seasoning.
- Steamer basket
- Large wok or wide skillet
- Sharp knife
What goes in.
- 1 lbbaby bok choy, halved lengthwise
- 3 tbspneutral oil, such as grapeseed or avocado
- 4 clovesgarlic, minced
- 1 tbspsoy sauce
- 1/2 tsptoasted sesame oil
Control the heat
Add the garlic to the oil while the pan is cool and bring it up to heat slowly; this infuses the oil with depth without burning the tiny minced pieces.
The method.
Steam the bok choy
Place the bok choy in a steamer basket over boiling water. Cover and steam for 3 minutes until the white stalks are just tender when pierced with a fork.
Prepare the aromatics
While the bok choy steams, combine the neutral oil and minced garlic in a cold wok. Set the heat to medium-low.
Toast the garlic
Slowly heat the oil until the garlic turns a pale, straw-colored gold. Do not let it turn dark brown.
Combine
Add the steamed bok choy to the wok, increase heat to high, and toss for 30 seconds to coat in the oil. Drizzle with soy sauce and sesame oil, toss once more, and remove from heat immediately.
Other turns to take.
Spicy Version
Add a teaspoon of chili crisp or thinly sliced fresh bird's eye chili to the garlic oil.
Oyster Sauce Glaze
Swap the soy sauce for oyster sauce for a thicker, more savory coating.
When it doesn't go to plan.
If the bok choy is large, quarter it so the pieces are uniform in size.
Drain the steamed bok choy on a paper towel for a minute before hitting the wok to ensure a crisp finish.
Use a wide skillet if you don't have a wok; you want the greens to sit in a single layer to avoid steaming them further.
The ones that keep coming up.
Can I use full-sized bok choy?
Yes, just chop the stems into 2-inch pieces and keep the leaves separate, as they cook at different rates.
How do I know if it's overcooked?
The leaves will turn a dull, olive green and the stalks will lose their structural snap.
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