This recipe makes a sweet, syrupy sauce that makes you want to eat it by the spoon. Use fresh bok choy that have firm stalks. Adapted from Serious Eats.
- 4 medium or 6 small bok choy
- 4 T neutral oil
- 3 t grated ginger
- 3 cloves garlic, minced
- 1/2 c water
- 1/3 c rice wine vinegar
- 1/3 c soy sauce
- 1/3 c brown sugar
- Cut bok choy in half lengthwise, and soak in large bowl of water to remove any grit/dirt. Drain and pat EXTREMELY dry.
- Heat oil in a large pan over high heat until shimmering, then add halved bok choy cut side down (avoid crowding pan: if necessary fry in multiple batches).
- Sear until deeply browned, about 6 minutes, uncovered. Remove from pan and set aside.
- Lower heat to medium, and (with some oil still in the pan) add garlic and ginger, stirring constantly, about 30 seconds or until fragrant.
- Add water and vinegar and bring to a simmer, stirring to loosen any browned bits from the bottom of the pan.
- Add soy sauce and brown sugar, and stir to dissolve.
- Add bok choy back to pan, and cook uncovered, until bok choy leaves are wilted, 6-8 minutes. Remove from pan and set on serving platter.
- Continue cooking liquid in pan over medium-high heat until it reduces to a glaze, about 6-10 minutes.
- To serve, pour sauce back over bok choy.