Sautéed Bok Choy Recipe

Prepare bok choy

Trim the base of each baby bok choy; separate into individual heads. If any stalks are large, halve them lengthwise so pieces are roughly uniform (about 1 to 1 1/2 inches thick at the base). Rinse thoroughly under cold running water, fanning leaves to remove grit. Shake off excess water and pat dry with a kitchen towel or spin briefly in a salad spinner.

Make crispy garlic

Heat a 10- to 12-inch skillet or wok over medium heat. Add 2 tablespoons vegetable oil and let it warm until shimmering but not smoking (about 1 minute). Add the thinly sliced garlic in an even layer. Fry the garlic, stirring gently and watching closely, until it turns light golden (about 1 to 1 1/2 minutes). Use a slotted spoon to remove the garlic to a paper towel-lined plate to crisp. Reserve the garlic oil in the pan.

Sear bok choy

Increase heat to medium-high. Add the bok choy to the pan cut-side down (if halved) or base-side down, arranging in a single layer as much as possible. Let sear without moving for 1 to 2 minutes until the cut edges develop a light brown color.

Finish cooking

Stir the bok choy and add 3 tablespoons water, 1 tablespoon soy sauce, 3/4 teaspoon salt (adjust from the total salt listed as needed), and 1/4 teaspoon black pepper. Cover the pan and let steam for 1 to 2 minutes until stalks are tender-crisp and leaves are wilted. Remove the lid, drizzle 1/2 teaspoon sesame oil, and toss to coat. Taste and adjust seasoning with remaining salt and pepper if needed.

Serve

Transfer bok choy to a serving platter, sprinkle the reserved crispy garlic over the top so it stays crunchy. If using, garnish with toasted sesame seeds and a pinch of red pepper flakes. Serve immediately.

Toast sesame seeds in a small dry skillet over medium heat for 1 to 2 minutes, shaking the pan, until fragrant and lightly golden. Sprinkle over finished bok choy along with red pepper flakes if desired.