Glazed Baby Bok Choy with Crispy Onion Strings

Prep: 15 mins | Cook: 25 mins | Total: 40 mins
Type: Vegan | Spice Level: 🌶 Mild
Servings: 4 | Est. Cost: $9 - $11

Love at First Bite

The first bite delivers a satisfying crackle before the glaze coats the tongue with warmth and sweetness, the tender bok choy giving way easily beneath a crown of impossibly crisp onion strings. It's the kind of side dish that turns heads at the table, often disappearing before the main course does. Once it earns a spot in the rotation, it never leaves.

Origin Story

Baby bok choy grows across East and Southeast Asia, a smaller, more tender cousin of its full-sized counterpart, prized for its delicate stalks and quick cooking time. Its name translates loosely to "white vegetable," a nod to its pale, crunchy stems that turn silky once heat hits them. This popular ingredient shows up in kitchens around the world, valued for how quickly it transforms into something tender and flavorful.

Ingredients

For the Bok Choy:

• 6-8 heads baby bok choy, halved lengthwise

• 2 tablespoons neutral oil (avocado or vegetable)

• 1 tablespoon sesame oil

For the Glaze:

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 3 tablespoons low-sodium soy sauce or tamari

• 2 tablespoons honey or maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Crispy Onion Strings:

• 1 large yellow onion, thinly sliced into rings

• 1 cup plant milk or buttermilk

• 3/4 cup flour

• 1/2 teaspoon salt

• Oil for frying (enough for shallow fry, about 1 inch deep)

Substitutions

• Soy sauce: Swap in coconut aminos for a soy-free option with a slightly sweeter, milder flavor.

• Honey: Swap in maple syrup for a fully plant-based glaze without losing the sweetness balance.

• All-purpose flour: Swap in rice flour for a gluten-free coating that fries up just as crisp.

Remix Notes

Grated ginger brings the brightest flavor, so fresh always beats the jarred version when possible. A splash of orange juice added to the glaze brings extra brightness and rounds out the sweetness beautifully. Swapping honey for maple syrup keeps the glaze fully plant-based without changing the flavor balance.

How to Make

1. Rinse the baby bok choy thoroughly and pat dry, then halve each head lengthwise through the root end so the leaves stay intact.

2. Soak the sliced onions in plant milk for 10 minutes to soften and help the coating stick.

3. Whisk together the flour and salt in a shallow dish while the onions soak.

4. Heat oil in a heavy skillet or small pot to 350°F, using enough to reach about an inch deep.

5. Dredge the soaked onion slices in the flour mixture, shaking off excess, and fry in small batches for 2-3 minutes until golden and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.

6. Whisk together the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl to build the glaze base.

7. Heat the neutral oil and sesame oil in a large skillet over medium-high heat until shimmering.

8. Add the halved bok choy cut-side down and sear for 3-4 minutes until golden and slightly charred on the edges.

9. Flip the bok choy and pour the glaze mixture into the skillet, letting it simmer for 2-3 minutes while spooning the sauce over the leaves as it reduces.

10. Stir the cornstarch slurry into the skillet and cook for another minute, until the glaze thickens and clings evenly to every leaf.

11. Transfer the glazed bok choy to a serving platter, spooning any remaining glaze from the pan over the top.

12. Finish with a generous pile of crispy onion strings just before serving, so the crunch stays intact.

Pairs Well With

• Southern Skillet Cornbread

• Fire-Roasted Mac & Cheese

• Watermelon Mint Mocktail

Storage & Reheating

Store the bok choy and onion strings separately in airtight containers for up to 3 days. Reheat the bok choy in a skillet over medium heat to revive the glaze's glossy texture. Crisp the onion strings back up in a 350°F oven for 3-4 minutes rather than reheating them in the microwave, which softens the crunch.

FAQ

Why does the bok choy need to cook cut-side down first?
Searing the flat side first builds a golden char that adds depth of flavor before the glaze goes in.

What should I do if the glaze isn't thickening?
Give the cornstarch slurry an extra minute in the pan, since the glaze thickens quickly once it reaches a simmer.

Why soak the onions in plant milk before frying?
The soak softens the onion's sharp bite and helps the flour coating cling evenly for a crispier fry.

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