Are you ready to transform ordinary vegetables into a restaurant-worthy sensation that will make your taste buds dance? This Warm Glazed Endive and Bok Choi recipe is not just a side dish—it's a culinary adventure that combines the subtle bitterness of endive with the crisp texture of bok choi, all wrapped in a tantalizing honey-soy glaze that will have everyone at your table begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 heads endive
- 2 cups bok choi
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Sesame seeds for garnish
Instructions
- Prepare the vegetables by thoroughly washing the endive and bok choi. Trim the tough ends and chop the endive into 2-inch pieces. Cut the bok choi into similar-sized segments, separating the leafy parts from the stems.
- In a small mixing bowl, whisk together the soy sauce, sesame oil, and honey until well combined, creating a smooth glazing sauce.
- Heat a large skillet or wok over medium-high heat. Add a small amount of additional sesame oil to prevent sticking.
- First, add the bok choi stems to the hot skillet and sauté for 2-3 minutes until they begin to soften and turn slightly translucent.
- Add the bok choi leaves and chopped endive to the skillet, stirring quickly to ensure even cooking and prevent burning.
- Pour the prepared glaze over the vegetables, tossing gently to coat all pieces evenly. Cook for an additional 3-4 minutes until the vegetables are tender but still retain a slight crispness.
- Remove from heat and transfer to a serving platter. Sprinkle generously with sesame seeds for added texture and visual appeal.
- Serve immediately while warm, ensuring each portion has an equal mix of endive and bok choi with the glossy glaze.
Tips
- Choose fresh, crisp vegetables: Select endive and bok choi with vibrant green leaves and firm stems for the best texture and flavor.
- Control your heat: Medium-high heat is crucial for achieving a perfect sauté without burning the delicate vegetables.
- Stagger your cooking: Add stems first, then leaves to ensure even cooking and maintain the ideal crispness.
- Don't overcrowd the pan: Cook in batches if necessary to allow vegetables to caramelize instead of steaming.
- Whisk your glaze thoroughly to ensure the honey, soy sauce, and sesame oil are completely integrated for a smooth, even coating.
- Serve immediately for the best taste and texture—these glazed vegetables are best enjoyed piping hot!
Nutrition Facts
Calories: 71kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
