Wok-Charred Garlic Baby Bok Choy
Quick-seared baby bok choy with garlic and Shaoxing wine — bright, crunchy, and clean enough to cut through a rich main.
Servings: 2
Ingredients
- 4 heads baby bok choy halved lengthwise
- 1 tablespoon neutral oil
- 3 garlic cloves thinly sliced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon toasted sesame oil
- 1 pinch white pepper
Instructions
- Wash the baby bok choy thoroughly, getting into the base where dirt collects. Shake dry or pat with towels — excess water will spatter in the hot wok.
- Heat a wok or large skillet over high heat until smoking. Add the neutral oil and swirl to coat. Lay the bok choy cut-side down in a single layer and sear without moving for about 45 seconds until lightly charred.
- Flip the bok choy and push to the sides of the wok. Add the garlic slices to the center and let sizzle for about 15 seconds until fragrant but not browned.
- Add the Shaoxing wine around the edge of the wok — it will flash off immediately. Toss everything together and cook for another 30-45 seconds until the stems are tender-crisp and the leaves are just wilted.
- Remove from heat. Drizzle with the toasted sesame oil and finish with the white pepper. Plate immediately.
Notes
This comes together in about 3 minutes total cook time, so have everything prepped and within reach before the wok goes on. If the bok choy heads are large, quarter them instead of halving. You want pieces that will cook through quickly while keeping some crunch in the stem.