Oyster sauce and sriracha can be found in the international aisle of most supermarkets.
4 heads baby or regular bok choy, split in half lengthwise
1/3 cup oyster sauce
1 tablespoon sriracha
Neutral oil, such as canola or grapeseed
Soy sauce to taste
Sesame seeds, toasted (optional), for garnish
- Heat a large cast-iron skillet over medium-high heat until it smokes. Meanwhile, whisk together the oyster sauce and sriracha, and brush about 1/3 of the sauce onto the cut side of the bok choy halves.
- Swirl just enough oil in the pan to coat the bottom and sear the bok choy, cut-side down, for about 2 minutes or until lightly charred. While the bok choy sears, brush the exposed side with another 1/3 of the sauce. Flip the bok choy, and sear the rounded sides for another 1-2 minutes.
- Remove the bok choy from the heat, and arrange the halves on a platter (or individual plates). Thin out the remaining sauce with enough soy sauce to make it thin enough to drizzle; drizzle the sauce over the bok choy, and sprinkle with sesame seeds.
- Side Dishes, Vegetables