We introduced bok choy into our lives about a year or so ago. Why did we wait so long?! This leafy veggie is delicious and really absorbs flavor well in both the leaves and the stalks. This year, we (meaning my husband with the green thumb) took a stab at growing it from seed, and now have a big row of happy bok choy (once we beat the slugs off of them) ready for harvest. I’ve played with variations of this recipe for a while, but this iteration is our favorite.
-one bok choy
-3 T butter
-2 T soy sauce
Clean and chop the bok choy into manageable pieces. If you are using baby bok choy, they would be good whole, but I cut the big stems into two or three pieces and chopped the leaves up. Big pieces are best, but something manageable to eat is also important.
Melt the butter and mix thoroughly with soy sauce. This won’t completely combine, but just make sure that the butter is completely melted.
Now, this next part can go one of two ways. You can either prep the bok choy for cooking on the grill, using a grill pan, or cook it in a skillet on the stove top. I like the grill, because you get some char on the leaves, but I used the skillet for today. Arrange the leaves and stems in the skillet, trying to spread out as evenly as possible, and drizzle with sesame oil. As I’ve said before, a little of this stuff goes a long way. Heat cooktop to medium.
Using a kitchen brush, brush the butter/soy mixture all over the bok choy as it’s cooking. Use as much or as little as you like of the butter mixture, it’s all taste preference at this point.
Cook to desired level of tenderness, and sprinkle with sesame seeds right before done.
We are ours with my husband’s delicious chicken teriyaki, as well as some teriyaki Rice-a-Roni and a salad. SO GOOD. This is good with any teriyaki dish, as it has strong Asian flavor. If you’ve never had bok choy today, this is the way to try it. Trust me.
Sorry about the whole “really shoddy picture quality” thing. I’m working on it, really.