Caramelized Garlic Bok Choy (Printable Version)

Baby bok choy seared with golden caramelized garlic in a savory-sweet soy and sesame glaze.

# What You Need:

→ Vegetables

01 - 1 lb baby bok choy, halved lengthwise
02 - 4 large garlic cloves, thinly sliced

→ For Cooking

03 - 2 tablespoons neutral oil (vegetable or sunflower)
04 - 1 tablespoon soy sauce (use gluten-free tamari if needed)
05 - 1 tablespoon maple syrup
06 - 1 teaspoon toasted sesame oil
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt, adjusted to taste

→ Garnish

09 - 1 teaspoon toasted sesame seeds
10 - 2 tablespoons sliced green onions

# How To Make It:

01 - Rinse the bok choy thoroughly under cold running water, then pat completely dry with a clean kitchen towel. Moisture on the leaves will prevent proper caramelization.
02 - In a small bowl, whisk together the soy sauce, maple syrup, and toasted sesame oil until well combined. Set aside.
03 - Heat the neutral oil in a large skillet or wok over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and deeply fragrant, about 1 to 2 minutes. Remove half the garlic with a slotted spoon and reserve for garnish.
04 - Increase the heat to medium-high. Arrange the bok choy halves cut-side down in the skillet in a single layer. Sear undisturbed for 2 to 3 minutes until the cut surfaces develop a rich golden-brown caramelization.
05 - Flip each bok choy half, season with salt and pepper, and pour the sauce mixture over the top. Stir gently to distribute, then cover the skillet. Steam for 2 to 3 minutes until the stalks are tender yet still retain a crisp bite.
06 - Remove the lid and toss the bok choy to coat evenly in the glaze. If any excess liquid remains, continue cooking uncovered for about 1 minute until the sauce thickens and clings to the vegetables.
07 - Transfer the bok choy to a warm serving platter. Scatter the reserved crispy garlic, toasted sesame seeds, and sliced green onions over the top. Serve immediately.

# Helpful Hints:

01 -
  • The garlic caramelizes into sweet crispy bits that taste like something you would pay good money for at a restaurant.
  • Baby bok choy cooks in minutes making this the ultimate weeknight side when you are short on time and ideas.
  • It pairs with literally everything from steamed rice to grilled chicken to a bowl of noodles on a lazy Tuesday.
02 -
  • Garlic can go from golden to burnt in seconds so stay at the stove and do not walk away even for a moment during that step.
  • Drying the bok choy thoroughly before searing is the difference between a charred caramelized side and a soggy steamed mess.
03 -
  • Slice the garlic with a sharp knife on a slight angle for longer thinner pieces that crisp up more evenly than chunky rounds.
  • If your bok choy heads are larger than expected quarter them instead of halving so every piece gets proper contact with the hot pan.

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