Baby Bok Choy with Brown Butter Garlic Sauce


  • 2 small heads of baby bok choy cleaned and cut in 1/3's
  • 2-3 cloves garlic
  • 4 Tbsp. stick butter plus 1 Tbsp.
  • 1 tsp. sesame oil
  • 1 tsp. grated fresh ginger optional
  • toasted sesame seeds optional


  1. Put the butter in a skillet and melt very slowly until you get a nice brown color. It will start to smell nutty. Chop the garlic very fine. Saute the garlic in the other one tablespoon of butter for 1 minutes. Do not brown the garlic as it will get bitter. Add the garlic back into the brown butter and set aside. Cut the ends off the baby bok choy and separate leaves. Wash thoroughly making sure you get off all the dirt, drain. Using a seamer basket set in a small saucepan, steam the bok choy until it is bright green and tender, about 5 minutes then drain quickly and put in ice water bath to stop the cooking.
  2. When read to serve, put about 1 Tbsp. of the browned butter in a skillet or wok. Add the ginger and quickly stir fry. Add the boy choy to the skillet/wok and toss to coat with the butter and ginger. Drizzle with the 1 teaspoon of sesame oil. Add the toasted sesame seedsĀ (optional).
  3. Reheat the butter if it has cooled and toss with the steamed bok choy. You may not need all the butter and you can save the remainder for another day.
  4. *Note: I put the baby bok choy under my fillet, topped that with the king crab and then added the compound butter which was suppose to melt, but the crab wasn't hot enough so we moved the butter to the top of the steak.