VEGETABLES. My body NEEDS them so dang bad right now! I’ve been on a serious carb and sweets overload for a while now and I see no end in sight! Christmas cookies? Anyone? I made this Pan-Seared Baby Bok Choy a while ago and am finally sharing it with you (as I make it again). Have you had bok choy? It’s not one of the usual veg suspects – broccoli, carrots, asparagus, green beans. BUT it’s just as yummy, if not more so.
When pan-seared to perfection it’s tender yet still has a crisp bite to it, soaks up the flavor you give it (ponzu sauce for me), and is really good for you! Have you tried ponzu sauce? They now have it at my regular grocery store in the same aisle as soy sauce. It’s similar to soy but lighter, not as salty, and has a citrus note. I actually prefer it to regular ol’ soy sauce!
Grab your ingredients and throw this together in UNDER 10 minutes. Double the recipe and cook up some Perfect Rice (<– have you tried my easy trick yet?) to enjoy a meatless meal, if you so desire. The hubs always needs meat so I also made some Baked Ginger Garlic Drumsticks –> recipe coming on Friday! Happy hump day, friends. Let’s get over it together with some baby bok choy!
- 4 heads baby bok choy (about 1 lb total)
- 1 Tablespoon canola oil
- 2 teaspoons sesame oil
- ½ tsp. red pepper flakes
- ¼ cup ponzu sauce (or ⅛ cup soy sauce)
- Kosher salt, to taste (you won't need much at all if you're using soy sauce!)
- Cut the very end of the base off each head of bok choy. Cut in half, horizontally or in ¼ if large enough.
- In a large nonstick pan over medium-high heat, warm the canola and sesame oil. When it is hot and shimmering in the pan, add the red pepper flakes and the bok choy, cut side down. Let sear 1-2 minutes.
- Add the ponzu sauce or soy sauce and cook, stirring occasionally, until the bok choy is just tender and the sauce evaporates, 1 to 2 minutes. Enjoy immediately.