We can’t deny that baby bok choy is our favorite Asian veggie. It looks like a cute little vase made of green leaves, and the flavor and texture is that of a very sweet, juicy white cabbage. Our favorite way is a rapid stir-fry, hearty enough for a multicourse meal but fast enough for a weeknight: lightly braised, topped with crispy brown shallots and a little bit of sesame. Perfect alongside a mound of Wasabi Mashed Potatoes.
- Yield: 4 Servings
- Total Time: 20 Minutes
- 1 pound baby bok choy
- 2 small shallots, sliced into very thin rings
- 1 (½-inch) cube fresh ginger, peeled and minced
- 2 tablespoons peanut oil
- 1 tablespoon mirin or agave nectar
- 1 tablespoon tamari
- 1 tablespoon toasted sesame seeds
- Trim the tough ends from the base of the bok choy. If the bok choy is longer than about 4 inches, slice the stems once or twice into large chunks. Transfer to a large bowl, cover with 3 inches of cold water, slosh around in the water, and set aside for a minute to allow any sand to sink to the bottom of the bowl. Drain off water and grit and repeat a few times to remove any grit. Shake off any excess water.
- Heat the peanut oil in a large skillet over medium heat. Add the sliced shallots, separating them in the pan with a slotted spatula. Fry for about 5 minutes, or until they’re deep golden brown and crisp. It may take a while as the shallot soften first, but suddenly they will become crispy and brown: watch carefully to prevent burning. Remove the shallots from the pan with a spatula or spoon and set aside onto a plate. If no oil remains in the pan, drizzle in a little extra oil.
- Add the ginger and stir-fry for 15 seconds. Add the bok choy and stir-fry for about 2 minutes, or until the green leaves start to wilt. Stir in the mirin and tamari and cover the pan. Steam for 2 minutes, then remove the lid. Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with toasted sesame seeds, and serve!