Holiday Citrus & Pomegranate Salad (A Bright Finish)
After a rich holiday meal, this simple citrus and pomegranate salad is the reset. Bright, crisp, and composed, it’s the perfect way to end a heavy dinner without skipping the comfort.
Charred Baby Bok Choy with Ginger, Garlic & Oyster Sauce
A perfect side for miso cod
Ingredients
- 1 lb baby bok choy
- 2-inch piece fresh ginger, sliced into thin foins (unpeeled)
- 6 cloves garlic, chopped
- Peanut oil
- 2 tablespoons oyster sauce
- Dry white wine (enough to loosen the sauce)
- Freshly cracked black pepper
Step-by-Step Method
Step 1: Char the Baby Bok Choy (Dry Pan)
Heat a wide skillet over very high heat until ripping hot.
Do not add oil.
Place the baby bok choy cut-side down in a single layer. Let it cook undisturbed until you see light browning and blistering, not black char. The stems should stay plump and pale with caramelized patches.
Work in batches if needed.
Step 2: Drain
Transfer the charred bok choy to a colander to drain any excess moisture while you finish the aromatics.
This keeps the pan dry and prevents steaming later.
Step 3: Fry the Ginger and Garlic
Return the empty pan to high heat.
Add a thin layer of peanut oil.
Add the ginger foins and chopped garlic. Cook for about 30 seconds, stirring constantly, until fragrant and just turning golden. Do not let the garlic burn.
Step 4: Make the Sauce
In a small bowl, combine 2 tablespoons oyster sauce with enough dry white wine to make a thin, pourable sauce.
You’re looking for something loose and glossy, not thick.
Step 5: Bring It All Together
Add the drained bok choy back to the pan with the ginger and garlic. Toss for about 30 seconds to coat in the aromatic oil.
Pour in the oyster–wine sauce. The pan should sizzle immediately. Toss until the bok choy is glossy and evenly coated.
Step 6: Finish
Season generously with freshly cracked black pepper.
Taste and adjust if needed (it usually won’t).
Transfer immediately to a serving dish.
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