by Francesca Patterson
It’s that wondrous time of year between the holidays where the energy all around is joyful and the streets are a-lit with sparkling lights. The air is filled with anticipation about people on their way in or out of town. Something else that makes it so special is that this is a time dedicated to thinking about all the things that make your loved ones happy. It really makes you grateful for the unique people in your life who make up your family. This feeling has been inspiring me to try out new kinds of recipes to see what I may want to make for the many suppers that I know are in my very near future.
I decided to try something with bok choy since I don’t have much experience with this at all yet it always looks so fresh and intriguing. I may have tried this in the many stir-fries my brother loves to make when he comes home, or maybe at a restaurant without really being aware of it. This veggie, also known as white cabbage, is very commonly found in Asian cuisine. Although being called white cabbage, bok choy also comes in purple as I found out from this weekend’s CSA! The rich purple leaves of this variety caught my eyes instantly, so I had to use some of that as well.
After discovering the delicate flavor but the crunchy and hearty texture that the stalks and leaves have, I will absolutely be trying out more and more with this. By brushing on a tangy glaze before grilling, the bok choy absorbed and took on the flavors I mixed together. This recipe was even easier and quicker to make than I expected, making it a very approachable option when the house is loaded with people. Try out this seared and glazed bok choy recipe to shake up the usual greens on your daily dinner table!
- 3 heads of bok choy (sliced in half length-wise)
- 3 cloves of garlic (diced)
- 2 tbsp soy sauce
- 1/4 tsp sesame oil
- 1 tsp red pepper flakes
- 1 tsp butter (or margarine)
- 1 tsp olive oil
- salt & pepper (to taste)
- sesame seeds
In a small bowl, whisk together garlic, soy sauce, sesame oil, red pepper flakes, butter, and olive oil to make the glaze.
After cleaning and cutting bok choy, brush each half with a generous amount of your glaze mixture. Make sure to get both sides and in between the cracks between stalks.
Heat a large pan on medium-high. Once hot, place the marinated bok choy halves flat side down in the pan. Leave without touching for about 3 minutes, or until the flat side has seared and charred.
Flip each bok choy half and add about 2 tbsp of water to the pan. Cover and allow water to evaporate for about 2 minutes. As soon as the water is evaporated, remove the bok choy from the pan. The leaves should be wilted.
Plate, sprinkle with sesame seeds and serve immediately.This makes about 6 servings, can easily be doubled if using more bok choy. I recommend eating this fresh and hot.