Soy-Braised Baby Bok Choy with Scallions
- Makes4 servings
- Cook Time25 minutes
- 3
In traditional recipes for Chinese soy-braised greens, the greens are likely to be blanched before they’re quickly cooked with ingredients that supply high-impact flavor. In this recipe, however, we stir-fry baby bok choy with aromatics, then braise them in a mixture of Shaoxing rice wine and soy sauce, with sugar for sweetness and sesame oil for nuttiness. A few minutes of uncovered cooking drives off excess moisture, leaving the greens meltingly tender and coated in a light savory-sweet sauce. Serve with steamed fish or spooned atop a bowl of rice.
Don’t forget to wash the bok choy, as the inner leaves often trap dirt or sand. But make sure to drain and dry so it browns rather than steams when it hits the hot skillet.
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