A sprinkle of sugar and a thorough sear give the bok choy a beautifully caramelized crust. A little water steams the veggie to the perfect crisp-tender texture.
1 teaspoon sugar
4 heads baby bok choy, halved lengthwise
1 tablespoon dark sesame oil
3 tablespoons water
1/4 teaspoon kosher salt
Est. added sugars 1g
How to Make It
Heat a large skillet over medium-high heat. Sprinkle sugar evenly over cut sides of bok choy. Add oil to pan; swirl to coat. Add bok choy to pan, cut side down; cover and cook 2 minutes or until browned. Turn bok choy over; add 3 tablespoons water to pan. Cover and cook 2 minutes or until bok choy is crisp-tender. Sprinkle evenly with salt.