Cut off the very end of the stem that’s keeping the leaves together. Separate the bok choy, but leave the center leaf bulb intact. Wash the leaves and stems by running them under cold water. Make sure you rub the bottom of the stem well to remove dirt from around where the roots were. Pat dry with a clean towel. If you aren’t using baby bok choy, cut the leaves off the stems, keeping the two pieces separate. Cut the leaves and stems into one-inch (2. 5-cm) chunks. Baby bok choy is already bite-sized and has more tender stems, so it doesn’t have to be cut up.
You can also use a microplane grater or garlic press to mince these two ingredients. To peel garlic more easily, shake the cloves in a tin can for 10 seconds to loosen the skin. [3] X Research source
Don’t cook the ginger and garlic for too long, because the garlic will burn quickly and become bitter. [4] X Research source The best oils for this dish are peanut, vegetable, or canola. [5] X Research source
Add the leaves and toss the bok choy in the oil for 15 seconds.
Instead of vegetable broth, you can also use beef or chicken broth, water, white wine, or rice wine vinegar.
This recipe makes enough to serve about four people.
With an electric steamer. Fill the bottom with water as recommended by the manufacturer. Replace the steamer basket, then put in the bok choy. Put the lid on and turn the machine on. With a saucepan and steamer insert. Fill a saucepan with an inch (2. 5 cm) of water. Place the metal steamer insert into the bottom of the pan. If the water comes up through the holes in the steamer bottom, pour some out. Bring the water to a boil, then place the steamer basket full of bok choy into the bottom and put the lid back on. [10] X Research source
Heat the oil over medium heat in a small frying pan. Add the garlic and ginger and cook for one minute. [11] X Research source Remove the pan from the heat.
Sprinkle the toasted sesame seeds onto the bok choy. Divide the salad into four portions and serve.
To make the miso butter, simply mix the miso and butter together in a small bowl with a fork. You can also use margarine or coconut oil as an alternative to the butter.
Cut the leaves into long strips and set them aside in a heat-proof bowl. Use a butter knife to coat the bok choy stems with the miso butter. [12] X Research source
Cook for another five or six minutes, until both sides are golden brown, tender, and slightly crispy.
Let the grilled bok choy sit on the leaves for a few moments before serving. This will wilt the leaves and make them tender and warm.
