Asian Braised Baby Bok Choy

Bok choy is a cruciferous vegetable, related to Brussels sprouts, broccoli, cauliflower and cabbage.  In fact, it is cabbage that originated in China.  The only recipe thus far in which I use bok choy is in my Pork & Mushroom Lo Mein Recipe, found here, and it is an invaluable contributor to the success of that recipe's texture and flavor profile.

There are several different types of bok choy but only two are most commonly found in the US.  Large Bok Choy, sometimes called White Bok Choy is in large stalks about the same height as celery, with bright white stalks and dark green wrinkly leaves that resemble Collard Greens.  This is the variety I use in my Lo Mein recipe.

Large, or White Bok Choy

More recently on the culinary scene in this country, however, is commonly referred to as Baby Bok Choy, which is actually Shanghai Bok Choy and it is a smaller plant with bulbous, light green stems and flat, fan-shaped leaves, lighter in color than White Bok Choy.  This is the style of bok choy used for this recipe.

Baby or Shanghai Bok Choy

This is an intense, flavorful dish that holds up well to an entree like my Miso Glazed Salmon with Chinese Butter Fruit Dressing, found here.  This recipe was found originally on the Serious Eats website, although I modified the ingredients somewhat and did not follow their cooking method.  Like many recipe websites in the blogosphere, the author complicated the need to keep taking the boy choy out of the sauce and putting it back in the pan twice.  I opted for a simpler, two-step method of pan frying the bok choy first, then allowing it to simmer and braise on a low, slow heat for the balance of the cooking process. 

Make sure you use a dark, Chinese soy sauce, not the lighter Japanese low sodium variety, like, Kikkoman.

If you want a meatless meal, this would be an excellent entree when served over steamed rice.

Ingredients
3-4 Baby or Shanghai Bok Choy
4 tbsp peanut or vegetable oil
2 teaspoons of fresh grated (or jarred) ginger (do not use dried, powdered)
2 teaspoons fresh garlic, minced
1/2 cup water
1/4 cup rice wine vinegar
1/4 cup premium, dark soy sauce (like, Lee Kum Kee)
2 tbsp molasses
2 tbsp honey (you can substitute Splenda)
1 green onion, finely minced
sesame seeds for garnish

The Recipe
Thoroughly rinse the bok choy, then cut in half lengthwise. Dry thoroughly on paper towels.

Heat the oil in a large skillet over medium high heat until shimmering, then place in the halved bok choy, cut side down.  Cook until the cut sides are browned, about six minutes.  Turn the bok choy over and cook another couple of minutes.  Remove the vegetables to a platter for the time being.

Lower the heat to medium low and add the garlic and ginger to the pan and stir fry for about thirty seconds.

Add the water, vinegar and soy sauce to the pan, scraping up any browned bits.  Add the molasses, honey and green onion, then stir well to combine. Bring the liquid to a soft simmer.

Nestle the bok choy into the simmering liquid and cook uncovered for 15-20 minutes until the liquid has reduced to a few tablespoons.

Sprinkle with sesame seeds and serve with a little of the pan sauce on top.