Ponzu Baby Bok Choy
Quick and healthy pan seared baby bok choy glazed with a light sauce of ponzu, scallions, garlic and sesame oil.
Prep
Prepare the Ginger for the Sauce
Scrape the skin off of the ginger with a spoon, then finely chop.
- Ginger(finely chopped)1 tsp.
Make the Sauce
In a small mixing bowl, whisk together the following ingredients.
- Ponzu¼ cup
- Brown Sugar2 tsps.
- Garlic Clove(finely chopped)1
- Scallion(white parts, thinly sliced)1 Tbsp.
- Orange Peel2
- Ginger(finely chopped)1 tsp.
- Serrano Pepper(thinly sliced)½
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 400°F/200°C (medium-high).
- Canola Oil1 Tbsp.
2. Add and Sear the Bok Choy
Sear the bok choy cut side down, for 2 minutes and 30 seconds. Make sure not to overlap the bok choy.
- Baby Bok Choy(halved lengthwise)4
3. Flip and Continue Searing the Bok Choy
Once flipped, continue searing the bok choy for an additional 2 minutes and 30 seconds.
4. Add and Reduce the Sauce
Reduce the temperature to 300°F/150°C and reduce the sauce for 1 minute and 10 seconds.
- Ponzu Sauceall
5. Flip and Finish Cooking the Bok Choy
Flip the bok choy again and season with sesame oil. Continue reducing the sauce for 30 seconds.
- Sesame Oil1 tsp.
6. Plate the Bok Choy
Remove the bok choy first, then pour the sauce on top and season with togarashi. Serve immediately.
- Togarashias needed
Let’s Get Cooking!
Get the latest recipes, tips and tricks from the Cue test kitchen!