This braised bok choy recipe is a fun alternative to the more conventional stir fried method. First the bok choy is seared until it starts to brown and then it is submerged into a salty ginger broth and covered for a few minutes until softened. Quick and delicious.
For a variation, you can turn the light sauce into a thicker glaze if you would like. Bring the sauce to a simmer at the end and whisk in a teaspoon of cornstarch combined with a teaspoon of water.
Ginger Braised Bok Choy(serves 2)
1. If you are using baby boy choy cut it in half lengthwise, if you are using Shanghai boy choy cut it in quarters. Wash thoroughly and drain.
2. Heat a wok to high heat. Add the oil and swirl. Place the bok choy in the wok, with the cores in the middle and the leafy bits sticking out. Sprinkle the ginger in the middle. Allow to cook until the edge start to brown, stirring the ginger. Add in the soy sauce and the broth. Bring to a simmer and cover.
3. Cook until the cores start to tenderize, about 2-3 minutes for baby boy choy and 3-5 minutes for Shanghai bok choy. Remove the lid and toss in the suace until leaves wilted. Serve immediatley with sauce spooned on top.