Seared Bok Choy with Bacon Vinaigrette


Makes: 4 servings
Time: 25 minutes

An unusual side dish that’s lovely with a nice piece of salmon or other full-flavored fatty fish. You can grill the bok choy instead of searing it if you like.

Other vegetables you can use: bok choy, Napa cabbage (cut lengthwise into long spears), endive (halved lengthwise), or radicchio (quartered).Recipe from How to Cook Everything.

1 1/2 to 2 pounds Shanghai or (baby) bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn

1. Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.

2. Put a large, wide skillet over high heat. When it’s very hot, add the remaining neutral oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.

3. Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.

Posted in Chinese, Recipes


  1. William Raney said...

    Simple and good. Bacon fat making a rare appearence in the Bittman deck.

  2. ckh said...

    We actually used the bacon vinaigrette with some asparagus for palm sunday dinner and it was a big hit.

  3. Rachel Ng said...

    just thought i’ll share here a super simple recipe for baby bok choy. blanched bok choy in boiling salted water till cooked (abt 2mins or less), transfer to plate. drizzle 1-2 tablespoon of oyster sauce over bok choy. fry thinly sliced scallion (x3) in vegetable oil (2-3 tablespoon) till golden brown and crispy. pour oil and scallion straight onto bok choy. toss them together or present as it is.

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