Maple Glazed Bok Choy

 

Ingredients:

1 pound regular or baby bok choy

1 tablespoon canola oil 

2 garlic cloves minced

1 teaspoon freshly grated ginger root

1 tablespoon soy sauce

1 tablespoon pure maple syrup

1 tablespoon water

½ tablespoon rice wine vinegar

¼ teaspoon crushed red pepper flakes

Toasted sesame seeds for garnish

Directions:

Drain and rinse the bok choy using a colander, being sure to shake off excess moisture.

Dry the bok choy using a clean kitchen towel or using a salad spinner.

Heat a large nonstick sauté pan over medium heat. Be sure your pan has a lid, or use a baking sheet to cover your sauté pan if you do not have a lid that fits.

Add in oil and heat for 30 seconds, then add in garlic and ginger and saute for another 30 seconds, or until fragrant, being careful to not let garlic or ginger burn.

Add in the bok choy and toss to coat with the garlic and ginger.

Add in the soy sauce, maple syrup, and 1 tablespoon water and cover the skillet. Cook for 2-3 minutes.

Uncover, add in the rice wine vinegar. Stir the bok choy and continue to sauté until the greens are wilted and most of the liquid is absorbed, about 1-2 minutes longer.

Turn off heat and top with toasted sesame seeds and crushed red pepper flakes if desired.

This was my first time preparing Bok Choy. My friend Ae-Yun gave me a bag from her abeoji ( father) . Her Abeoi has a huge garden and I always use whatever she gifts me.