glazed bok choy

This is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.

Hoisin Glazed Baby Bok Choy Recipe

neutral vegetable oil,

baby bok choy

Salt and black pepper

hoisin sauce

sesame seeds

Gochugaru or red pepper flakes

Heat the vegetable oil in a 12-inch skillet over medium-high heat. Nestle the bok choy halves in the skillet, cut sides down (it’s okay if they come up the sides of the skillet—they will cook down). Season with salt and pepper. Cook until browned on the bottom, rearranging them as needed, about 2-4 minutes.

Flip the bok choy over, season with more salt and pepper, and cook 2-3 minutes on the other side. Add the water and hoisin sauce. Cook, stirring and flipping the bok choy occasionally, until it’s tender and coated in the glaze, about 3-4 minutes longer (if the bok choy halves are on the larger side you might need to add another splash or two of water and cook a bit longer). 

Transfer the bok choy to a platter and drizzle any glaze from the pan over top. Sprinkle with sesame seeds and gochugaru, if you&#39;d like.

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Hoisin Glazed Baby Bok Choy Recipe

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Hoisin Glazed Baby Bok Choy Recipe

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