Braised bok choy

This recipe makes a sweet, syrupy sauce that makes you want to eat it by the spoon.  Use fresh bok choy that have firm stalks.  Adapted from Serious Eats.


  • 4 medium or 6 small bok choy
  • 4 T neutral oil
  • 3 t grated ginger
  • 3 cloves garlic, minced
  • 1/2 c water
  • 1/3 c rice wine vinegar
  • 1/3 c soy sauce
  • 1/3 c brown sugar


  1. Cut bok choy in half lengthwise, and soak in large bowl of water to remove any grit/dirt.  Drain and pat EXTREMELY dry.
  2. Heat oil in a large pan over high heat until shimmering, then add halved bok choy cut side down (avoid crowding pan: if necessary fry in multiple batches).
  3. Sear until deeply browned, about 6 minutes, uncovered.  Remove from pan and set aside.
  4. Lower heat to medium, and (with some oil still in the pan) add garlic and ginger, stirring constantly, about 30 seconds or until fragrant.
  5. Add water and vinegar and bring to a simmer, stirring to loosen any browned bits from the bottom of the pan.
  6. Add soy sauce and brown sugar, and stir to dissolve.
  7. Add bok choy back to pan, and cook uncovered, until bok choy leaves are wilted, 6-8 minutes.  Remove from pan and set on serving platter.
  8. Continue cooking liquid in pan over medium-high heat until it reduces to a glaze, about 6-10 minutes.
  9. To serve, pour sauce back over bok choy.

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