Here’s an awesome vegetable side dish with an Asian flavor profile. I’ve chosen to use baby bok choy (aka Chinese white cabbage) because it’s more tender and less bitter than the full-grown variety. If you’d like to substitute full-grown bok choy, see my notes below the recipe.

Serve the box choy over rice or noodles so you don’t miss any of the delectable pan sauce.

Items used to make this recipe:

(affiliate links)

• 12-inch covered skillet https://amzn.to/2uvDVCq

• salad spinner https://amzn.to/3HYzGQs

Smoky Sautéed Baby Bok Choy

makes 4 servings

Printable Recipe

Ingredients

Sauce:

• 2 tablespoons water

• 1 tablespoon oyster sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon liquid aminos (or light soy sauce)

Additional Ingredients:

• 1 tablespoon peanut or vegetable oil

• 1 tablespoon unsalted butter

• 1 pound baby bok choy (about 6-inches tall), washed, trimmed, and cut in half lengthwise

Directions

1. In a small bowl, combine sauce ingredients and set aside.

2. In a large skillet over medium-high heat, saute the prepared baby bok choy, cut side down, for 2-4 minutes, or until they start to caramelize on the edges (cover the pan to help the greens wilt).

3. Add the sauce ingredients and continue cooking, uncovered, for an addition 2-3 minutes, stirring occasionally. Serve over rice or noodles.

Note

• To substitute full-grown bok choy, separate all the stems, then cut the green leaves from the stalks. Cut the stalks into 1/2-inch wide pieces and sautéed for 4-5 minutes before proceeding with the rest of the recipe.