| STIR FRY BOK CHOY WITH TERIYAKI SAUCE |
Recipe provided by Chef Jason Osbourne of the Charlotte Technical
Center Culinary Arts
6 Heads Baby Bok Choy, Cleaned
As needed Water
Lots Salt
3 Tablespoons Sesame Oil
¼ Cup Scallions, julienne
1 TBSP Garlic, Minced
2 Oz Teriyaki sauce (recipe below)
as needed Citrus juice
3TBSP Butter, Whole
1 Tsp Sesame seeds
In a large pot, boil water with salt.
Prepare ice water bath. While waiting for the water to boil, prep your
other vegetables.
While the water is boiling, place small amounts of the bok choy into
water being careful that it does not stop boiling. (VERY IMPORTANT)
Simmer until firm to the bite, remove from water & plunge into the ice
bath. Repeat until all the bok choy is finished.
Remove the bok choy when it is completely cool, dry very well.
Heat sauté pan; add oil, garlic and scallions. Add Bok Choy and sauté
until heated through. Season to taste with salt & pepper.
Finish with Teriyaki Sauce (recipe below), Sesame seeds and Butter.
Teriyaki Sauce
3 Cups Soy sauce
3 Cups Sugar, Granulated
2 TBSP Ginger, Minced, Fresh
2 TBSP Garlic, Fresh, Minced
4 Each Scallions, Fresh, Sliced
1 tsp Red Chili Flakes
1 tsp Sesame Oil
4 TBSP Corn Starch
4 TBSP Water
Heat Sugar, Soy Sauce, Ginger, Garlic and Scallions until sugar dissolves.
Be Careful not to boil over sauce.
Combine Corn Starch and Water smooth.
As the sauce simmers, slowly add cornstarch slurry, whisking until all is
incorporated. Simmer 5 Minutes and Cool.
This sauce last for several weeks under refrigeration.
Center Culinary Arts
6 Heads Baby Bok Choy, Cleaned
As needed Water
Lots Salt
3 Tablespoons Sesame Oil
¼ Cup Scallions, julienne
1 TBSP Garlic, Minced
2 Oz Teriyaki sauce (recipe below)
as needed Citrus juice
3TBSP Butter, Whole
1 Tsp Sesame seeds
In a large pot, boil water with salt.
Prepare ice water bath. While waiting for the water to boil, prep your
other vegetables.
While the water is boiling, place small amounts of the bok choy into
water being careful that it does not stop boiling. (VERY IMPORTANT)
Simmer until firm to the bite, remove from water & plunge into the ice
bath. Repeat until all the bok choy is finished.
Remove the bok choy when it is completely cool, dry very well.
Heat sauté pan; add oil, garlic and scallions. Add Bok Choy and sauté
until heated through. Season to taste with salt & pepper.
Finish with Teriyaki Sauce (recipe below), Sesame seeds and Butter.
Teriyaki Sauce
3 Cups Soy sauce
3 Cups Sugar, Granulated
2 TBSP Ginger, Minced, Fresh
2 TBSP Garlic, Fresh, Minced
4 Each Scallions, Fresh, Sliced
1 tsp Red Chili Flakes
1 tsp Sesame Oil
4 TBSP Corn Starch
4 TBSP Water
Heat Sugar, Soy Sauce, Ginger, Garlic and Scallions until sugar dissolves.
Be Careful not to boil over sauce.
Combine Corn Starch and Water smooth.
As the sauce simmers, slowly add cornstarch slurry, whisking until all is
incorporated. Simmer 5 Minutes and Cool.
This sauce last for several weeks under refrigeration.
