Caramelized Garlic Bok Choy (Print Page)
Tender bok choy with golden caramelized garlic in a savory-sweet sesame soy glaze, ready in 20 minutes.
# What You Need:
→ Vegetables
01 - 1 lb baby bok choy, halved lengthwise
02 - 4 large garlic cloves, thinly sliced
→ For Cooking
03 - 2 tbsp neutral oil (vegetable or sunflower)
04 - 1 tbsp soy sauce (use gluten-free tamari if needed)
05 - 1 tbsp maple syrup
06 - 1 tsp toasted sesame oil
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp salt, adjusted to taste
→ Garnish
09 - 1 tsp toasted sesame seeds (optional)
10 - 2 tbsp sliced green onions (optional)
# Directions:
01 - Rinse bok choy thoroughly under cold water and pat dry with a clean kitchen towel.
02 - In a small bowl, whisk together soy sauce, maple syrup, and toasted sesame oil until well combined. Set aside.
03 - Heat neutral oil in a large skillet or wok over medium heat until it shimmers.
04 - Add sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 1 to 2 minutes. Remove half the garlic with a slotted spoon and set aside for garnish.
05 - Increase heat to medium-high. Place bok choy cut-side down in the pan in a single layer. Sear undisturbed for 2 to 3 minutes until deeply caramelized on the cut sides.
06 - Flip bok choy, season with salt and pepper, and pour the sauce mixture over the top. Stir gently to coat, then cover and steam for 2 to 3 minutes until tender yet still crisp.
07 - Remove the lid and toss the bok choy to coat evenly. Continue cooking for 1 minute if any excess liquid remains in the pan.
08 - Transfer to a serving platter. Garnish with the reserved crispy garlic, toasted sesame seeds, and sliced green onions if desired.
# Expert Tips:
01 -
- The garlic caramelizes into these little crispy jewels that you will want to eat off the pan before anyone else gets near them.
- It transforms a humble vegetable into something that genuinely steals attention from whatever main course you paired it with.
02 -
- Garlic can go from golden to burnt in seconds, so pull it off the heat the moment you see it turning amber.
- Drying the bok choy completely before searing is the difference between a caramelized crust and a soggy mess.
03 -
- Use the largest pan you own because overcrowding kills the sear and turns everything limp.
- A pinch of sugar alongside the maple syrup helps the garlic crisp up even more if you want it extra crunchy.