This 5-minute vegetable side dish recipe is a staple in my house. Ideal for any greens you have on hand, bok choy is tossed with garlic, ginger, and soy sauce until tender and fragrant.
Bok choy is one of my favorite veggies to enjoy for a quick lunch or a busy weeknight side dish. Quick cooking, affordable and easy to make, it goes great with just about anything from grilled salmon to baked chicken to beef skewers.
This time of year at my farmers market I often see a wide variety of sizes and colors including this beautiful heirloom purple bok choy I picked up.
To make this fragrant sauteed bok choy recipe, you start by sauteeing garlic and ginger. For a little kick, I love adding sambal, a chili paste, but that’s optional. Next, you add in the bok choy along with soy sauce, sesame oil and a splash of water.
Frequently asked questions:
Bok choy is a variety of Chinese cabbage, popular in southern China and Southeast Asia. Bok Choy has white or green, thick, crunchy stems with light to dark green wide leaves. The size varies anywhere from 3 inches to a foot long. All parts, stems and leaves, are eaten.
Store in the vegetable bin of your refrigerator (32 to 36 degrees Fahrenheit) in a paper or perforated plastic bag. Do not wash until you are ready to use. Use within 3-4 days.
Similar to other green vegetables, you know bok choy is cooked when it turns bright green. Ready in just 4 minutes or so, be careful not to overcook the bok choy resulting in mushy, browned veggies.
To serve, I love to garnish with scallions and a sprinkle of sesame seeds for crunch. Cilantro or hoisin would also be delicious on top.
Your fork is waiting.
Garlicky Bok Choy
- 1 tablespoon oil any kind such as olive, canola or avocado
- 2 tablespoons minced ginger
- 1 clove garlic minced
- 1 teaspoon sambal oelek chili paste
- 1 large Bok Choy or 3 small, cored and cut in 1-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- sesame seeds, minced scallions optional garnish
- Pre-heat a wok or large saute pan over medium-high heat and add oil. Stir in garlic, ginger, and chili paste until fragrant, about 30 seconds.
- Add bok choy to the pan along with a pinch of salt and pepper. Saute for 2 minutes then add in soy sauce, water, and sesame oil. Saute an additional 2 minutes or until bok choy is bright green. Serve with sesame seed and scallions on top if you wish.
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