Tender baby bok choy is seared until lightly charred, then coated in a sweet & savory glaze of fresh baby ginger, soy, and sesame. Serve alongside steamed rice, roasted chicken, grilled pork, or crispy tofu for a simple, flavorful meal.
1. Whisk together the soy sauce, rice vinegar, honey and sesame oil in a small bowl.
2. Heat the neutral oil in a large skillet over medium high heat. Place the bok choy cut side down and cook until deeply golden and charred. Flip and cook until the stems are just tender but still have some crunch. Transfer to serving platter.
3. Reduce the heat to medium and add the julienned baby ginger and sliced garlic to the same skillet. Cook, stirring frequently, until fragrant and lightly golden. Baby ginger is naturally tender, so it doesn't need much cooking.
4. Add the soy mixture to the skillet and simmer for 1-2 minutes, until slightly reduced. Return the bok choy to the pan and gently toss to coat with ginger glaze.
5. Arrange bok choy on a serving platter and spoon the baby ginger and remaining glaze over the top. Finish with toasted sesame seeds and sliced scallions.