Savory Braised Baby Bok Choy with Sweet Soy Glaze
Experience a delightful harmony of flavors with this Savory Braised Baby Bok Choy dish. Utilizing fresh baby bok choy, a beloved Asian green, this recipe infuses tender-crisp vegetables with a rich sauce combining chicken stock, oyster sauce, ketjap manis, and hoisin sauce. Finished with a touch of cornstarch for a velvety texture, this dish showcases the unique sweetness of Indonesian sweet soy sauce, making it a perfect side for any Asian-inspired meal. Quick to prepare and bursting with authentic flavors, this recipe is an ideal way to elevate your green vegetable game.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
baby bok choy
6 (cut lengthwise in half)
vegetable oil
1 teaspoon
sesame oil
1 teaspoon
garlic
2 cloves (chopped)
gingerroot
1 teaspoon (grated)
chicken stock
1/2 cup
oyster sauce
1 tablespoon
ketjap manis
2 teaspoons (Indonesian sweet soy sauce)
hoisin sauce
1 tablespoon
cornstarch
1 teaspoon
Instructions
1
In a medium bowl, whisk together the chicken stock, oyster sauce, ketjap manis, hoisin sauce, and cornstarch until smooth. Set aside.
2
Heat both vegetable oil and sesame oil in a large wok or skillet over medium-high heat.
3
Add the chopped garlic and grated ginger, sautéing for about 30 seconds until fragrant.
4
Introduce the halved baby bok choy to the wok, stir-frying for approximately 2 minutes until the leaves begin to wilt.
5
Pour in the prepared sauce mixture, stirring well to combine and ensure the bok choy is evenly coated.
6
Continue cooking for an additional 2-3 minutes, allowing the sauce to thicken and the bok choy to become tender-crisp.
7
Remove from heat and serve immediately, garnished with sesame seeds or sliced scallions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Braised Baby Bok Choy?
It is an Asian-inspired side dish featuring tender-crisp baby bok choy braised in a rich, velvety sauce made with Indonesian sweet soy sauce, hoisin, and oyster sauce.
What is Ketjap Manis?
Ketjap Manis is a thick, syrupy Indonesian sweet soy sauce that adds a unique sweetness and depth of flavor to the sauce.
How should I prepare the baby bok choy?
The baby bok choy should be cut lengthwise in half before cooking.
What ingredients are in the braising sauce?
The sauce is a mixture of chicken stock, oyster sauce, ketjap manis, hoisin sauce, and cornstarch.
Is this recipe vegetarian?
As written, it contains chicken stock and oyster sauce, so it is not vegetarian, but it can be modified using vegetable stock and mushroom sauce.
What type of oils are used for cooking?
The recipe uses a combination of vegetable oil and sesame oil for sauteing.
How do I thicken the sauce?
A small amount of cornstarch is whisked into the sauce mixture to give it a velvety, thickened texture as it cooks.
How long does it take to cook the garlic and ginger?
The garlic and ginger should be sauteed for about 30 seconds until they become fragrant.
What is the cooking time for the bok choy?
The bok choy is first stir-fried for 2 minutes and then braised in the sauce for an additional 2 to 3 minutes.
Can I use a regular skillet instead of a wok?
Yes, a large skillet or a wok can be used to prepare this dish over medium-high heat.
What texture should the bok choy have when finished?
The goal is a tender-crisp texture, where the vegetable is softened but still retains some structural bite.
What should I serve with this dish?
This dish serves as an excellent side for any Asian-inspired meal, such as grilled meats or steamed rice.
How much garlic is needed?
The recipe calls for 2 cloves of chopped garlic.
What garnishes are suggested?
You can garnish the finished dish with sesame seeds or sliced scallions if desired.
Is this recipe easy to make?
Yes, it is classified as an easy recipe that is quick to prepare, taking only a few minutes of active cooking time.
Can I substitute the chicken stock?
Yes, you can use vegetable stock as a substitute for chicken stock.
What is the purpose of the hoisin sauce?
Hoisin sauce adds a savory, slightly sweet, and aromatic quality to the glaze.
How do I prevent the cornstarch from clumping?
Whisk the cornstarch into the cold liquid ingredients (stock and sauces) in a separate bowl until smooth before adding it to the pan.
Is this dish gluten-free?
Traditional oyster sauce and hoisin sauce often contain gluten, so you would need to use certified gluten-free versions for a gluten-free diet.
Can I add spice to this recipe?
Yes, you could add chili flakes or Sriracha to the sauce if you prefer a spicy kick.
How many baby bok choy do I need?
The recipe specifies using 6 baby bok choy.
What is the role of sesame oil?
Sesame oil is used for its distinct nutty aroma and flavor during the initial sauteing phase.
Do I need to peel the ginger?
The recipe calls for grated gingerroot; it is generally best to peel it before grating.
Can I use regular soy sauce instead of Ketjap Manis?
Regular soy sauce is much saltier and thinner; if substituting, you would need to add sugar or molasses to mimic the sweetness of Ketjap Manis.
What heat level is best for cooking this?
Medium-high heat is recommended to ensure the vegetables sear and the sauce thickens quickly.
Can I make this dish ahead of time?
While it is best served immediately for the best texture, you can prep the sauce and chop the vegetables in advance.
What are the main flavor profiles of this recipe?
The main flavors are savory, sweet, and umami, with aromatic notes from garlic and ginger.
Does this recipe include salt?
The recipe does not list salt as a separate ingredient because the oyster sauce and soy sauces already provide significant sodium.
Can I use large bok choy?
Yes, but you will need to chop them into smaller pieces and they may require a slightly longer cooking time than baby bok choy.
How do I know when the sauce is ready?
The sauce is ready when it has thickened enough to evenly coat the bok choy with a glossy finish.