Of the cruciferous vegetable family, bok choy is like the nerdy, agreeable, well mannered one. It won’t dominate a room like Brussels sprouts or arugula, won’t be loved or scorned like broccoli and cauliflower, and boasts more calcium and beta-carotene than cabbage. Pairing it simply with ginger and chili paste allows each to shine, though with its soft tender leaves and crunchy sweet stems, bok choy can hold up to even the most intense flavor combinations.
I love bok choy.
Sautéed Bok Choy With Ginger And Chili
This simple recipe comes together in about 10 minutes and makes for a satisfying side dish or topping for ramen or my Ultimate Recovery Congee. To get a good sear, refrain from stirring for the first two minutes of cooking. Patience is key with caramelization!
Serves: 4
Prep time: 5 minutes
Cook time: 5 minutes
2 tablespoons high-heat oil (I like unrefined coconut oil for flavor)
4 medium sized bok choy, quartered lengthwise
1/4 teaspoon salt
1 tablespoon grated ginger
3/4 teaspoon chili paste (like sambal oelek) - sub 1/8-1/4 teaspoon cayenne pepper if you don’t have chili paste
1/2 cup water
Squeeze of lime (optional)
Heat the oil in a medium sized sauté pan over medium high heat. Add bok choy and salt, stir once, and then leave to sear without touching for 2 minutes. Once you see the edges start to turn a deep brown, give a stir, and cook 1 minute more. Add the ginger and stir for 30 seconds, then add the chili paste and water and cover, cooking about 1 additional minute, until the white parts of the bok choy are nice and tender. Uncover, give a final stir and taste for salt. If you’d like to add a little acid, squeeze a wedge of lime over the dish to brighten all of the flavors. Serve immediately.