You can send this jar of instant Russian tea mix as a present. It has a mulled cider flavor.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 large head bok choy
- 1 ½ cups cold water
- 1 cup long grain rice
- 1 teaspoon soy sauce
- 1 teaspoon chili-garlic sauce (such as sambal)
- ½ teaspoon sesame oil
- ¼ teaspoon toasted sesame seeds
Instructions
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer, and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Reviews
This was yummy. Especially pairing the rice dish with Chicken Breast to complete my meal. Chicken Breast was marinated with Sunbutter, and Sesame Oil. Amongst others. Rice and Bok Choy compliment one another.
This was really tasty. I will definitely make it again. I will add some garlic for a bit more flavor
Good way to use bok choy but I want to add more sauce next time. Found it kind of bland as is.
I followed the recipes to a T and we enjoyed a tasty, easy rice dish with our salmon dinner. Next time i have a Bok Choy I will make this again. Thanks Chef!
I brought everything to a simmer. Then cooked in my pressure cooker. Once done, I finished it as written. Came out perfectly 🙂
I didn’t have Sambal chili sauce so I subbed Sriracha and a hint of Tabasco. Honestly, next time I’ll stick to regular white rice and either cook my Bok choy in my main entree’s sauce or add it to the rice but keep the rice plain.
I would say that this is only for those who love bok choy. This was my first time working with bok choy and I didn’t realize that the “adult” version was pretty bitter. I might have liked this more with baby bok choy. Even then I found that this recipe lacked much flavor and my rice ended up being a little dry in the end (though I’m sure that’s something that could be corrected with cooking time). I did want to mention that the bok choy stems and leaves were nicely tender by the end, so this recipe is great for that!
used powered chili and 1 teaspoon of sesame oil
I love this but I used wild rice and instead of water I used chicken. I would definitely cook this again….probably by the end of the week as my husbands garden is producing the most beautiful bok choy.
It was a simple and easy healthy meal 🙂
Really nice recipe, definitely would recommend and no need to make any changes just make it like Chef John wrote the recipe
Yummy! I added extra soy sauce and few more sesame seed.
I used my rice cooker for this, and started out by doubling the amount of rice to 2 cups. I was surprised at the water-to-rice ratio in the recipe, as I always do 2:1 water to rice, but I gave it a try, thinking maybe the water in the bok choi would help. Sure enough, the rice was way undercooked by the time the cooker shut off, with only 3 cups of water and the bok choi stems. So I added another cup of water. The soy sauce amount was too little so I added a lot more to taste. Same with the chili pepper and garlic. As for the sesame seeds, really, only 1/4 teaspoon in the original recipe? Even doubling it for my doubled trial was not enough, but I love sesame seeds so I added a couple tablespoons of them. The whole thing was sticky, messy-looking, and bland. To my serving in a bowl, I added more sesame oil, garlic and pepper sauce, and soy sauce to make it palatable. Maybe this is meant to be a bland dish and I just prefer spicier foods. Better that I make a pot of plain rice and have fresh greens separately than try to mix them in a hot dish.
I’ve never made bok choy and this just caught my eye. Delicious! Messed up on directions and put everything in with the rice (except the leaves) but it turned out fine. I used Trader Joe’s soyaki in place of the sauce and a dash more soy sauce but thought it was plenty seasoned. I was worried the water was not enough but it turned out perfect. I want to try with brown rice next.
This was simple and tasted awesome! And my dream bride of 32 years complimented me on it. Had it with sous vide then seared chicken.
Have made it several times
Add fresh ginger
I couldn’t get bok choy so used spinach instead & it was very nice! Also served with 2Tbls of roasted sesame seeds as we are all crazy about them
this was fabulous, i used a lot of bok choy and the rice nicely held it together. great way to get kids to eat their vegetables.
this was our first time using Bok choy and we loved it. The only change we did was curry paste and garlic powder for the sambal…all we had.
Awesome will make again