Side Dish: China – 蒜蓉小白菜配烤芝麻 ➤ Suànróng xiǎo báicài pèi kǎo zhīma

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 min

Total 20 min

Ingredients

- 1 1/2 lb (680 g) baby bok choy, trimmed and halved lengthwise
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 2 tbsp (30 ml) garlic, minced (about 4 cloves)
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) water or low‑sodium chicken stock
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) toasted sesame seeds
- 1/4 tsp (1.5 g) kosher salt, or to taste
- 1/8 tsp (0.5 g) white pepper

Instructions

1. Toast the sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant, about 1–2 minutes; transfer to a small bowl and set aside.
2. Rinse the baby bok choy and shake off excess water; trim the stem ends and halve each head lengthwise so stems and leaves cook evenly.
3. Heat a large wok or skillet over medium‑high heat until hot, then add the vegetable oil and swirl to coat.
4. Add the minced garlic and stir for about 15–20 seconds until fragrant but not browned.
5. Place the bok choy cut side down in the pan in a single layer; cook undisturbed 1–2 minutes to sear the stems, then toss briefly.
6. Add the soy sauce and water (or stock), cover the pan, and steam for 1–2 minutes more until stems are just tender and leaves are bright green.
7. Uncover, drizzle the toasted sesame oil over the bok choy, season with salt and white pepper, and toss to coat evenly.
8. Transfer to a serving plate and sprinkle with the toasted sesame seeds. Serve immediately.