Ingredients:

  • 1 lb baby bok choy, ends trimmed and quartered lengthwise
  • 1 tbsp neutral oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp sugar

Instructions:

  1. Wash the bok choy thoroughly and pat the leaves completely dry with a paper towel. Note: Moisture is the enemy of the sear. Slice each head into quarters lengthwise.
  2. Place a wok or skillet over medium high heat with the neutral oil until it shimmers.
  3. Add sliced garlic and minced ginger. Stir fry for 30 to 60 seconds until fragrant and barely golden.
  4. Increase heat to high. Place bok choy in the pan stem side down.
  5. Press slightly and sear undisturbed for 2 minutes until stems show slight charred edges.
  6. Toss the greens and cook for another 60 seconds to wilt the leaves.
  7. Pour in the soy sauce, sesame oil, rice vinegar, and sugar.
  8. Toss rapidly for 30 seconds until the sauce thickens into a glossy coating.
  9. Remove from heat immediately to prevent overcooking.