CRUNCHY & JUICY Restaurant Style Sauteed Baby Bok Choy Recipe - Modern Pepper #2

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

Cut the baby bok choy in half by the base, being careful not to cut all the way through.

Trim off a little bit of the base of the bok choy, ensuring the leaves stay intact.

Wash the bok choy thoroughly and ensure it is super dry, using a salad spinner or letting it drain.

Heat a large skillet until very hot; test readiness by adding water and checking for dancing bubbles.

Add 2 tablespoons of olive oil to the hot skillet.

Add minced garlic and a slice of ginger to the oil to infuse it, lowering the heat slightly.

Place the bok choy face down in the skillet, searing quickly to avoid overcrowding.

Season with salt and black pepper, aiming for some brown spots on the bok choy.

Add 1 cup of chicken broth to the skillet and cover with a lid to steam for about 1-1.5 minutes.

Turn off the heat after steaming and let the bok choy rest in the pan to finish cooking.

Melt some butter in the skillet and pour the remaining ingredients over it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens