Bok Choy vs. Broccoli: The Ultimate Dinner Showdown

If you resemble me at all, you're certain to encounter this. bit tired of doing things the normal way broccoli or steamed green bean alternative option. In this scenario, allow me to introduce a new veggie side for you to discover: bok choy. This refreshing side dish is sure to brighten your day weeknight dinners , and it only needs a handful of basic ingredients to shine. In short, broccoli might be stepping down from its throne as the top choice for side dishes soon.

Here, I start by cooking these crispy stalks and soft greens until they're seared, followed by steaming them together with some garlic. ginger , and soy for a meal featuring delicate and aromatic green vegetables that are just as enjoyable to consume as they are swift to prepare. If you're not yet familiar with this crunchy, brassica-type Chinese cabbage, then you'll struggle to discover another veggie so full of flavor and adaptability across various dishes, suitable even for laid-back meals. stir-fry For a date night dinner that’s designed to make an impression.

Ways to Prepare Bok Choy

INGREDIENTS

• Baby Bok Choy: Although both baby bok choy and mature bok choy can be easily found at supermarkets and share a comparable taste, choose the smaller variety for this dish. The younger ones cook faster compared to their fully grown counterparts and will turn tender and delicious using only a handful of ingredients probably already present in your kitchen.
• Garlic & Ginger: Essential for all things savory and delightful, garlic joins forces with ginger to create an aromatic pair that complements fresh, tenderly grassy bok choy exceptionally well.
• Vegetable Oil: For attaining an impeccable caramelized crust, I consistently rely on vegetable oil due to its high smoke point. Additionally, its mild taste ensures it doesn’t overshadow the subsequent drizzle of sesame oil, which will impart a toasted, nutty essence.
• Reduced-Sodium Soy Sauce: Like most veggies, bok choy readily absorbs flavors and salt, making it easy to overdo it with seasonings such as soy sauce and kosher salt. Consequently, you should proceed cautiously when adding these components—typically, I prefer using low-sodium soy sauce to have better command over the overall saltiness throughout the preparation process.
• Toasted Sesame Oil: Having several distinctively different oils in your kitchen stockpile can truly make a difference, whether you're frying, marinating, or preparing dressings. Sesame oil is definitely something I always ensure not to deplete from my supplies. Its particular strength lies in enhancing cooked veggies; a small amount can impart an earthly, nutty flavor that significantly enriches their taste without overpowering them.

STEP-BY-STEP INSTRUCTIONS

As you'll discover, bok choy often traps quite a bit of dirt among its leaves, making it crucial to wash them well prior to cooking. It's best to start by slicing the bok choy into long quarters before giving them a rinse, as this approach makes cleaning much more effective. whole lot easier to clean.

Next, place all the components into a big bowl filled with water and agitate them to remove any dirt, or alternatively, rinse each item separately under cool tap water. Regardless of which cleaning technique you opt for, ensure that you drain and thoroughly dry the bok choy prior to cooking them in the heated skillet.

After cleaning, we’re all set for cooking! In my experience, the best way to infuse bok choy with maximum flavor involves beginning with intense searing followed by steaming until it becomes tender. First, get a big skillet heated up over medium-high flame and pour in 1 tablespoon of vegetable oil. Next, place half of the bok choy pieces into the pan, ensuring they lie flat with the cut sides facing downward. Let them sit without disturbance until they turn golden brown—this should take about 3 to 4 minutes.

After the first side of the bok choy has been browned, move it to a plate for now. Use another tablespoon of vegetable oil and continue with the rest of the bok choy, repeating the procedure. Keep the cooked bok choy set aside once done.

Next, let's enhance the flavors using our aromatic companions—ginger and garlic. Lower the heat to medium in the same skillet and add the leftover tablespoon of vegetable oil. Include the minced garlic and freshly grated ginger, then stir continuously for another 30 to 60 seconds until they become fragrant. Afterward, put back the browned bok choy into the pan and sprinkle half a teaspoon of salt over it; mix well to incorporate everything together. With this done, proceed to steam the bok choy until it reaches tenderness. Pour one tablespoon of soy sauce along with an extra tablespoon of water into the skillet, cover it, and allow it to steam until the bok choy softens slightly but still has some resistance when pierced with a fork—a process taking around 2 to 4 minutes. When adequately steamed, remove the lid from the skillet and keep cooking while occasionally flipping the vegetables until all moisture disappears completely, adding roughly 30 seconds more for evaporation. Should you find further seasoning necessary, use up your last half-teaspoon of salt as desired.

To conclude, move the bok choy to a serving plate and add some toasted sesame oil on top.

You can find the complete list of ingredients and directions in the recipe provided below.

Recipe Tips

• Work in batches: Avoid the temptation to cook the bok choy all at once in one go. Packing it too densely into the pan can trap the escaping moisture, leading to steaming instead of proper browning. While you'll steam the vegetable later to complete the cooking process, for now, focus on achieving that desirable browning which enhances flavor through caramelization. Do not rush past this crucial part.
• Clean the bok choy: Bok choy may bear a lot Of dirt among its leaves, thus it’s crucial to cleanse meticulously prior to cooking. Slicing the bok choy into four parts lengthwise before washing simplifies the cleaning process, after which you may opt to immerse all segments in a big bowl filled with water for stirring out any debris, or rinse each section separately beneath cool flowing water. Regardless of your chosen cleansing technique, ensure proper draining and drying of the bok choy before tossing it into the heated skillet. Employing a salad spinner proves as the quickest and most effective approach should you possess such equipment.
• What can you serve alongside bok choy? Bok choy brings an element of surprise with its refreshing touch to any dish, and it pairs exceptionally well with lighter main courses such as seafood, chicken, or vegetarian options. In my opinion, this bok choy works wonderfully alongside our recipes for air fryer miso scallops , vegan ramen , and oven-baked salmon .

Storage

This bok choy is ideal when served right after cooking from the pan, however, should you have extra, you may keep it in an airtight container in the fridge for up to three days.

Yields: 4 servings

Prep Time: 10 mins

Total Time: 25 mins

Ingredients

• 3 tbsp.

  vegetable oil, divided

• 1 lb.

  baby bok choy, cut into quarters lengthwise, cleaned, thoroughly dried

• 2

  garlic cloves, finely chopped

• 1

  (1) piece of ginger, peeled and finely diced

• 1 tsp.

  kosher salt, divided

• 1 tbsp.

  reduced-sodium soy sauce

• 1/2 tsp.

  toasted sesame oil

Directions

1. In a big frying pan set at medium-high temperature, warm up 1 tablespoon of vegetable oil. Place one portion of the bok choy halves facing downwards in a single layer within the pan. Let them sear without disturbance until they turn golden brown, which should take about 3 to 4 minutes. Move these cooked pieces onto a serving dish. Then repeat this process using another tablespoon of vegetable oil along with the leftover bok choy portions.
2. Lower the heat to medium. Using the same skillet, warm up another tablespoon of vegetable oil. Include the garlic and ginger, cooking them while stirring until they become aromatic, which should take about 30 to 60 seconds. Put the bok choy back into the pan; sprinkle with half a teaspoon of salt and mix well to coat everything evenly.
3. Stir in soy sauce along with 1 tablespoon of water. Place the lid back on and let it steam until the bok choy becomes tender enough for a fork but still has some bite, which should take between 2 to 4 minutes. Once uncovered, keep cooking while occasionally turning the vegetables until all moisture has been absorbed, approximately another 30 seconds; adjust the seasoning with an additional half teaspoon of salt if necessary.
4. Move the bok choy to a serving plate. Add sesame oil on top.

Made This?

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