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Skillet Seared and Steamed Bok Choy

Recipe for May 30, 2010

 

Baby bok choy can vary in size a lot; choose heads that are all about the same size for this technique. If the heads are wider than 2 inches, cut them in quarters, rather than halves, for cooking.

¼ cup chicken broth
1 teaspoon soy sauce
½ teaspoon honey
1 Tbs. vegetable oil
1 Tbs. unsalted butter
4 baby bok choy* (6 to 7 inches long, 2 inches wide), about 10 to 12 ounces, trimmed, cut in half lengthwise, washed and spun dry
¼ tsp. kosher salt

Combine the chicken broth, the soy sauce, and the honey in a glass measuring cup and whisk to combine well. In a 10-inch straight-sided sauté pan that has a lid, heat the vegetable oil and ½ tablespoon of the butter over medium heat. When the butter has melted and is bubbling, sprinkle the ¼ teaspoon salt over the pan. Arrange the bok choy, cut-side down (or one cut side down), in one layer in the pan. (They will be snug.) Cook, without stirring, until the undersides of the bok choy are deeply browned, 6 to 7 minutes.

Carefully pour the liquids into the pan and cover immediately. Simmer until the liquid is almost completely reduced (a teaspoon or two will be left), 5 to 6 minutes. (Check occasionally to make sure the liquid doesn’t reduce entirely and start to burn.) Uncover, remove the pan from the heat, and transfer the bok choy to a serving platter. Add the remaining ½ tablespoon butter and a tablespoon of water and stir well with a silicone spatula or wooden spoon as the butter melts, scraping any browned bits off the bottom of the pan. Scrape and pour the pan sauce over the bok choy.

Serves 2 to 3