15 minutes
A quick and flavorful dish featuring tender baby bok choy, crispy shallots, and nutty sesame seeds.
Baby Bok Choy, cleaned and sliced off stubby base
0 lb
Shallots, peeled and sliced into very thin rings
each
Fresh Ginger, peeled and grated
0 oz
tablespoons
tablespoons
tablespoons
Roasted Sesame Seeds
tablespoons
1. Prepare Bok Choy
Slice off the stubby base of the baby bok choy and rinse thoroughly in a large bowl or salad spinner to remove any sand or dirt.
2. Fry Shallots
Heat the peanut oil in a large nonstick skillet over medium heat. Add the shallots and fry for about 5-6 minutes, stirring occasionally, until deep golden brown and crispy. Use a slotted spatula to transfer the crispy shallots to a paper towel-lined plate to drain excess oil.
3. Sauté Ginger
In the same skillet, add the grated ginger to the remaining oil. Sauté for about 15 seconds until fragrant.
4. Stir-fry Bok Choy
Add the cleaned bok choy to the skillet. Stir-fry the bok choy and ginger together for around 2 minutes, allowing the leaves to wilt slightly and the stems to become tender.
5. Steam Bok Choy
Pour in the mirin and soy sauce. Cover the skillet with a lid and let the bok choy steam for an additional 2 minutes.
6. Serve
Remove the skillet from the heat, transfer the bok choy to a serving dish, and top with crispy shallots and roasted sesame seeds. Serve immediately.
Combine several variations by adding protein, different vegetables, and nuts, making it a more substantial, one-pan meal.
Add thinly sliced chicken, beef, tofu, or shrimp at the same stage you would add the baby bok choy. Cook until the protein is just done before adding the seasoning sauce.
Incorporate mushrooms like shiitake or oyster mushrooms for their savory depth. Add them in with the aromatics to ensure they have time to develop their flavor.
Introduce a citrus element, such as orange or lemon zest, to the seasoning sauce for a fresh, zesty flavor.
Introduce chili flakes, fresh chilies, or a dollop of chili paste with the aromatics to add heat to the dish. You might also want to try using Szechuan peppercorns for a numbing spice.
Use a cast-iron skillet or heavy-bottomed pan for an even sear. Heat the pan before adding oil and do not overcrowd the pan.
Pat the bok choy dry thoroughly after washing to achieve a proper sear and prevent steaming.
Fry uniformly sliced shallots until golden brown. Drain on a paper towel and season with salt immediately after.
Season with soy sauce, a hint of sugar, and a splash of water after searing to create a quick glaze that enhances sweetness and depth.
Cut the baby bok choy in half lengthwise to ensure even cooking and create a flat surface for a good sear. Wash them after cutting to remove hidden dirt.
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