Looking for a fresh side dish to perk up weeknight dinners? Meet bok choy. Crunchy stems topped with tender leaves are seared, then steamed with garlic, ginger, and soy for a dish of light and flavorful greens that’s as satisfying to eat as it is quick to cook. Here's everything you need to know to make the best-ever bok choy:
How to clean:
Bok
choy can carry a lot of dirt between its leaves, so it’s important to
clean thoroughly before cooking. We recommend cutting the bok choy into
quarters lengthwise before washing, since this will make it a lot easier
to clean. You can add all the pieces to a large bowl full of water and
swish to dislodge any dirt, or you can run each piece individually under
cold running water, but whichever washing method you choose, it’s key
to drain and dry the bok choy before it hits the hot pan. A salad
spinner is the fastest, most efficient way to do this if you've got one.
How to sear:
Don’t
be tempted to sear the bok choy in one batch rather than two. If the
bok choy is packed too tightly in the pan, the moisture evaporating off
it will be trapped, and it will end up steaming instead of browning.
You’ll be steaming it later on to finish off the cooking, but at this
stage, you really want the browning to add all those great caramelized
flavors to the bok choy. Don’t try to shortcut this step.
Storage:
This
bok choy is best served fresh out of the pan, but if you have
leftovers, you can store them in an airtight container in the
refrigerator for up to 3 days.
Ingredients