How To Braise Bok Choi
Servings: 2
Calories: 15kcal
Cost: $1.5
Straightforward
Print Recipe
Equipment
- 1 Sautoir + lid
- 1 Chicken tongs
Ingredients
- 1e ea. Bok choi or similar veggies
- 10 g Fat
- 50 g Water or stock
- 30 g Low sodium soy sauce
- 10 g Crushed ginger or garlic
Instructions
Preparing Bok Choi
- Rinse bok choi under water and pat it dry. Cut into 2 or 4 portions starting from the bulb. Cut off ends but not too much otherwise it will fall appart.
Braising
- To start, heat up a sautoir or dutch oven on the stove. Add your preferred fat – whether it's butter, oil, or even bacon grease – and let it melt or heat up. Once the fat is sizzling, it's time to add your bok choy to the pan, cut side down. Sear the bok choy for about 3 minutes on medium-high heat. Move the bok choy around in the pan and flip it over to ensure both sides are cooked evenly. Let it cook for an additional 3 minutes. Next, flip the bok choy once more and add the stock to the pan. Add crushed garlic or ginger to the pan. Cover the pan with a lid and reduce the heat to medium-low. Let the bok choy braise for about 15 minutes, allowing it to become tender. After 15 minutes, remove the lid and drizzle the soy sauce over the bok choy. Continue to cook until most liquid is evaporated and the vegetables start to caramelize. As a final touch, you can elevate the flavors of your braised bok choy by incorporating some juices or flavors from any meat that may be roasting in the oven.
- Braised boy choi makes great side dishes. Here, it is served with Michelin star mashed potatoes and chicken ballotine. Bon Appétit!
Nutrition
Serving: 100g | Calories: 15kcal
