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Sweet Leeks and Ginger Bok Choy

Cooked ginger, leek and bok choy in a dish with Chinese chili oil and soy sauce drizzled over
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This is an incredibly easy 30-minute sweet leeks and ginger bok choy recipe.

Ingredients

Scale
  • 1/4 cup of vegetable oil or other neutral oil with high smoke point like peanut or grapeseed
  • 1 large leek stem, sliced across into 1/4” strips  – use all parts except for the root end which we discard immediately
  • 3 inches of ginger, unpeeled and roughly minced
  • 3 cloves of garlic, crushed and roughly chopped
  • 6 bunches of baby bok choy, bottoms cut off so the stems are separate
  • 1 tablespoon of organic cane sugar
  • Light soy sauce to taste
  • Water for deglazing and steaming
  • Optional: Chinese Chili Oil

Instructions

  1. In a very large pot, bring 1/4 of oil to medium-high heat. When oil is hot, add the leeks. Let leeks cook for 20 minutes. Adjust heat as needed so that the leeks do not burn. We want it to cook enough to render some sugars despite not caramelizing.
  2. After 20 minutes, there should still be oil in the pot but if not, deglaze with a couple tablespoons of water if anything is sticky at the bottom. Add the ginger and garlic. Cook for 2-3 minutes until garlic is aromatic. Season with soy sauce and sugar to taste.
  3. Turn heat to medium and add a couple of tablespoons to the pot to deglaze. Immediately add the bokchoy and cover. Let sit and steam for three minutes. If you want your bok choy to wilt more like mine, steam for an additional three minutes.
  4. When done, toss the bok choy with everything else and season with soy sauce to taste if needed.
  5. Serve and, optionally, add Chinese Chili Oil for some heat!

Find it online: https://bakeroise.com/sweet-leeks-and-ginger-bok-choy/