Wok-Seared Baby Bok Choy with Chili Oil and Garlic
Wok-Seared Baby Bok Choy with Chili Oil and Garlic is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4
Spicy red chili oil delivers its pure bold flavor to a quick stir-fry of baby bok choy. Accented by nutty sesame seeds, assertive garlic and spicy red pepper flakes, this side dish perks up a midwinter meal.
Ingredients:
- 1 Tbs. sesame seeds
- 4 heads baby bok choy, about 1 lb. total
- 1 1/2 Tbs. canola oil
- 3 garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- Sea salt, to taste
- 1/4 cup low-sodium chicken broth
- 2 tsp. Asian chili oil
Directions:
In a dry small fry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Transfer to a plate and let cool.
Cut off the tough base from each head of bok choy. Separate the heads into individual stalks by snapping the stalks away from their cores.
In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds. Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes. Add the chili oil, stir well to coat the bok choy and remove from the heat.
Stir in the sesame seeds, transfer the bok choy to a warmed serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
Cut off the tough base from each head of bok choy. Separate the heads into individual stalks by snapping the stalks away from their cores.
In a wok or a large fry pan over medium-high heat, warm the canola oil. When it is hot and shimmering in the pan, add the garlic and red pepper flakes and cook, tossing and stirring constantly, until fragrant but not browned, 20 to 30 seconds. Add the bok choy and a pinch of salt and cook, tossing and stirring, until the bok choy just begins to wilt, 1 to 2 minutes. Add the broth and cook, stirring occasionally, until the bok choy is just tender and the broth evaporates, 1 to 2 minutes. Add the chili oil, stir well to coat the bok choy and remove from the heat.
Stir in the sesame seeds, transfer the bok choy to a warmed serving bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
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Rated 5 out of
5
by
Anonymous from
Tasty Summer or Winter Sidedish
I have prepared this recipe many times and my family and I loved it every time. Although the recipe calls for "baby bok choy", on some occasions I used the regular bok choy and it works just as well. The preview on this recipe states that it is a good winter side dish, I have to add that it is great year round!.
I would add one more item to its preparation: rinse bok choy well using a brush. Unless, you don't mind it tasting gritty.
I don't agree with the previous review about the garlic. I like the amount of garlic just as it is; but, of course, it is a matter of taste.
What I like most about this recipe, it's not only delicious, it is easy! It is also important to me, that a recipe will require only basic and simple to use utensils -- this recipe fits this criteria. Thank you!
Date published: 2012-05-27