So how are you using your bok choy this week? This is a wonderfully easy way to prepare it and simple enough that you won’t sacrifice any of the sweet and grassy flavor that this Chinese cabbage puts out. This lovely side goes with everything! See the original post here.
Spicy Bok Choy With Sesame Seeds
4 heads baby or regular bok choy, split in half lengthwise
1/3 cup oyster sauce
1 tablespoon sriracha
Neutral oil, such as canola or grapeseed
Soy sauce to taste
Sesame seeds, toasted (optional), for garnish
Heat a large cast-iron skillet over medium-high heat until it smokes. Meanwhile, whisk together the oyster sauce and sriracha, and brush about 1/3 of the sauce onto the cut side of the bok choy halves.
Swirl just enough oil in the pan to coat the bottom and sear the bok choy, cut-side down, for about 2 minutes or until lightly charred. While the bok choy sears, brush the exposed side with another 1/3 of the sauce. Flip the bok choy, and sear the rounded sides for another 1-2 minutes.
Remove the bok choy from the heat, and arrange the halves on a platter (or individual plates). Thin out the remaining sauce with enough soy sauce to make it thin enough to drizzle; drizzle the sauce over the bok choy, and sprinkle with sesame seeds.