Ingredients:

  • 1 lb (450g) Baby Bok Choy, ends trimmed and halved or quartered lengthwise
  • 4 cloves (12g) Garlic, finely minced
  • 1 tsp (5g) Fresh Ginger, grated
  • 2 tbsp (30ml) Soy Sauce
  • 1 tbsp (15ml) Oyster Sauce
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1 tsp (5g) Honey
  • 1 tbsp (15ml) Water
  • 1 tbsp neutral oil

Instructions:

  1. Dry the greens. Wash the baby bok choy thoroughly under cold water and pat the leaves completely dry with a kitchen towel. Note: Wet leaves will steam instead of sear, ruining the texture.
  2. Mix the glaze. Whisk the soy sauce, oyster sauce, sesame oil, honey, and water in a small bowl.
  3. Heat the oil. Place your wok or skillet over medium high heat and add 1 tbsp of neutral oil.
  4. Sauté aromatics. Once the oil shimmers, add the minced garlic and grated ginger. Stir fry for 30–45 seconds until fragrant and pale gold.
  5. Sear the stems. Increase heat to high. Add the bok choy, stem side down, and let it sit undisturbed for 1–2 minutes.
  6. Toss the greens. Stir fry frequently for another 2–3 minutes until stems are translucent but still snap.
  7. Apply the glaze. Pour the sauce mixture over the bok choy.
  8. Reduce the sauce. Stir fry rapidly for 60 seconds until the sauce bubbles and coats the leaves in a glossy layer. Remove from heat immediately.