Delicious braised bok choy with soy sauce and garlic, an easy Chinese style recipe that highlights the Chinese cabbage’s delicate flavor.
Braised bok choy is so delicious!
Bok choy is a type of Chinese cabbage. Its flavor is mild, with a very slight peppery taste. Its best when lightly cooked. The Chinese style sauce I used today is delicious, and beautifully highlights the bok choy’s delicate flavor.
It’s always a good idea to cook bok choy and avoid eating it raw. Raw vegetables in the Brassica rapa family, which includes bok choy, release an enzyme called myrosinase, which triggers a process that interferes with thyroid function. Cooking deactivates the enzyme.
I don’t often have leftovers when making this recipe, but when I do, I find that they keep well in the fridge for 2-3 days and can be gently reheated in the microwave.
Braised Bok Choy
- 1 tablespoon refined coconut oil
- 6 baby bok choy (2 lb), halved lengthwise
- 1/2 cup chicken broth
- 2 tablespoons dry white wine
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon konjac flour, or 1 teaspoon cornstarch
- Heat a large, wide saucepan over medium-high heat, about 3 minutes. Add half the oil and brush to coat.
- Add half of the bok choy, cut sides down. Cook 3-4 minutes, until browned. Remove to a plate and repeat with the remaining oil and bok choy.
- Meanwhile, whisk together the sauce ingredients, except for the konjac flour.
- Return the bok choy to the pan. Pour in the sauce. Bring to a boil. Reduce heat to medium-low, cover, and cook about 10 minutes, until bok choy is just tender.
- Remove the bok choy to a serving platter. Mix the konjac flour with 2 tablesooons cold water, and stir the mixture into the saucepan. Bring to a boil. Cook, stirring, until the liquids turn into a thick sauce, 3-5 minutes. Spoon the sauce over the bok choy and serve.