Sautéed Bok Choy with Garlic & Ginger (Print Version)
Quick Sautéed Bok Choy with Garlic and Ginger. This vibrant, healthy side dish is ready in minutes, bursting with fresh Asian flavors. A simple, delicious vegetable recipe.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 7 Minutes minutes
Total Time: 17 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegan, Vegetarian, Dairy-Free
# Ingredients:
→ Verdant Core
01 -
1 1/2 lbs baby bok choy, ends trimmed and halved lengthwise
→ Aromatic Heart
02 -
2 tbsp neutral oil (such as avocado or grapeseed)
03 -
4 cloves garlic, minced
04 -
1 1/2 inch piece fresh ginger, grated
→ Umami Glaze
05 -
2 tbsp low-sodium soy sauce (or tamari for gluten-free)
06 -
1 tbsp rice vinegar
07 -
1 tsp toasted sesame oil
08 -
1 tsp brown sugar
09 -
1/4 tsp red pepper flakes (optional, for a touch of heat)
→ Flavor Finishers
10 -
1/4 cup water
11 -
Salt and freshly ground black pepper, to taste
12 -
1 tsp toasted sesame seeds, for garnish
# Instructions:
01 -
Trim the ends from 1 1/2 lbs baby bok choy and halve them lengthwise. Rinse thoroughly under cold water to remove any dirt, ensuring they are ready for your Sautéed Bok Choy with Garlic and Ginger.
02 -
In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp brown sugar, and 1/4 tsp red pepper flakes (if using). Set aside.
03 -
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 4 cloves minced garlic and 1 1/2 inch grated fresh ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
04 -
Add the prepped 1 1/2 lbs baby bok choy to the skillet, cut-side down first if possible. Sauté for 2-3 minutes, tossing occasionally, until the leaves begin to wilt and turn vibrant green.
05 -
Pour the prepared Umami Glaze and 1/4 cup water over the bok choy. Cover the skillet and cook for another 2-3 minutes, or until the bok choy stems are tender-crisp. This step is crucial for perfectly tender Sautéed Bok Choy with Garlic and Ginger.
06 -
Remove the lid and stir well to coat the bok choy in the sauce. Season with salt and freshly ground black pepper to taste. Garnish your Sautéed Bok Choy with Garlic and Ginger with 1 tsp toasted sesame seeds and serve immediately.
# Notes:
01 -
If baby bok choy isn't available, you can use regular bok choy. Just separate the leaves and stems, chop the stems into 1-inch pieces, and add them to the pan a minute or two before the leaves to ensure even cooking.
02 -
Leftover Sautéed Bok Choy with Garlic and Ginger can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 -
This vibrant side dish pairs wonderfully with grilled fish, roasted chicken, or as part of an Asian-inspired meal alongside rice and other stir-fried vegetables.
04 -
For extra flavor and a beautiful presentation, consider a drizzle of chili oil just before serving, especially if you enjoy a bit more heat.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring spoons
05 -
Measuring cups
# Nutrition Facts (Per Serving):
Calories: 115 kcal
Total Fat: 8 g
Total Carbohydrate: 7 g
Protein: 3 g