Bok Choy is the Chinese chard. It’s extremely tasty and crunchy and I love it as a side or even as a starter. It’s really fresh and goes incredibly with the garlic and ginger.
It’s done really quickly and the result is YUM. It’s important to make the bok choy golden on the pan to pack it with flavour before adding the soy sauce that finishes the cooking process.
I always saw bok choy on different Chinese dishes but I started to fully appreciate to eat it while living in London. We would go with my friends to a restaurant in Chinatown that served dumplings and we asked for bok choy once to share and I couldn’t stop eating it! I was in love.
- 2 large bok choys
- sesame oil to cook
- 2 garlic cloves finely grated
- 20 g ginger finely grated
- 8 tbsp soy sauce
- Sesame seeds to serve
- Cut the bok choy in half or even in smaller pieces to share with more people without having to cut it.
- Add a bit of sesame oil in a really hot pan and sear it on both sides. Make sure it's nice and golden.
- Add the soy sauce, garlic and ginger and let it cook with a lid on until al dente.
- If the pan is still full of juices then remove the bok choy first and let the juices boil down. If not, remove all at once.
- Garnish with sesame seeds and serve.