Ingredients:

  • 1 lb baby bok choy, halved or quartered lengthwise
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar

Instructions:

  1. Wash the bok choy thoroughly and pat the leaves completely dry with a towel. Slice each baby bok choy in half lengthwise.
  2. Heat the neutral oil in a skillet over medium-high heat until it shimmers. Place the bok choy cut-side down and sauté for 2–3 minutes without moving until edges are mahogany-colored and slightly charred.
  3. Push the bok choy to the sides of the pan to create a center well. Add the minced garlic and grated ginger; sauté for 30 seconds until aromatic.
  4. Pour the soy sauce, sesame oil, and brown sugar over the vegetables. Toss rapidly for 1–2 minutes until the sauce reduces into a velvety glaze and leaves are wilted.