Here bok choy gets the full treatment: a quick soy-sesame sauce, fresh ginger and garlic, and a scatter of sesame seeds. Cooking the stems before the leaves keeps both exactly where you want them.
Quick answer: Baby bok choy cooked in a soy, sesame and ginger sauce with a touch of chilli. One skillet, about ten minutes at the stove.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 8 heads baby bok choy
- Sesame seeds for garnish
Fresh bok choy a step from the chopping board — the Smart Grow Box grows leafy greens and herbs on your kitchen bench, with the built-in water tank and full-spectrum LED doing the daily work. You supply the seeds.
Grow your own bok choy →Personally tested at home on the Sunshine Coast before listing.
Method
- In a small bowl, mix soy sauce, water, sesame oil, and chili flakes. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, cooking until fragrant (about 1-2 minutes).
- Stir in the whites of the bok choy and cook for 3-4 minutes.
- Add the soy sauce mixture and bok choy leaves, cooking for 2 more minutes until heated through and leaves are gently wilted.
- Sprinkle with sesame seeds and serve warm.
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Join the newsletter →Grow the bok choy yourself
Eight heads of baby bok choy is exactly the kind of harvest an indoor system turns out. See the bok choy growing guide, or start your own rotation in the Smart Grow Box.
