Quick Bok Choy with Ginger Chili Sauce is a fast, tasty side you can make in minutes. This dish gives bright greens, warm ginger, and a little heat from chili flakes. It fits weeknight dinners and busy days when you want a fresh, hot vegetable. Try it with simple sides like Cinnamon Cream with Applesauce for a full, easy meal.

Why make this recipe

Quick & Easy: Ready in about 10 minutes.
Simple Ingredients: You need just bok choy, ginger, garlic, soy, oils, and chili.
Bright Flavor: Ginger and chili lift the natural crunch and sweetness of bok choy.
Healthy Choice: Low in calories and full of vitamins.
Crowd-Pleaser: Mild heat and savory sauce work with rice or noodles.

This version stands out because it keeps stalks and leaves separate for perfect texture. The ginger-chili sauce is simple but well balanced — spicy, salty, and nutty at once. It feels fresh and comforting.

Ingredients Needed

For the bok choy

1 pound bok choy, washed and cut into bite-sized pieces (keep stalks and leaves separate)

For aromatics

2 tablespoons fresh ginger, grated
3 cloves garlic, minced

For the sauce

3 tablespoons soy sauce (low-sodium works best)
1 teaspoon red chili flakes (use less if you prefer mild)
2 teaspoons sesame oil

For cooking and seasoning

2 tablespoons vegetable oil (for stir-frying)
Salt, to taste
Freshly cracked black pepper, to taste

Notes: Use firm baby bok choy or regular bok choy cut into small pieces. Grate ginger fine for better flavor release.

How to Make Quick Bok Choy with Ginger Chili Sauce

Prep first. Wash bok choy well. Cut off the base, then separate stalks from leaves. Chop stalks into bite-sized pieces and do the same with the leaves. This keeps textures right.
Heat the pan. Put a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Heat until the oil shimmers. This prevents sticking and gives quick browning.
Cook aromatics. Add minced garlic and grated ginger. Stir for about 30 seconds until fragrant. Watch closely so they don’t burn. Fragrance means the pan is ready.
Stir-fry stalks. Add the chopped bok choy stalks first. Stir for about 2 minutes until they become slightly tender and a bit glossy. Stalks take longer than leaves.
Add leaves. Toss in the bok choy leaves and stir for 2–3 minutes until they wilt and turn bright green. They should be soft but not mushy.
Make the sauce. In a small bowl, mix 3 tablespoons soy sauce, 1 teaspoon red chili flakes, and 2 teaspoons sesame oil. Stir until combined.
Finish in the pan. Pour the ginger chili sauce over the bok choy. Toss to coat all pieces and cook for about 1 minute so flavors blend. Look for a light glaze on the leaves and stalks.
Season and serve. Taste and add salt and freshly cracked black pepper if needed. Remove from heat and plate right away.

Tip: Do not overcook. Bok choy should keep some bite, especially in the stalks.

How to Serve Quick Bok Choy with Ginger Chili Sauce

Serve hot as a side with rice, noodles, or tofu.
For a light protein, serve alongside Salmon Balls with Avocado Sauce.
Garnish with toasted sesame seeds or a drizzle of extra sesame oil for shine.
Plate on a warm dish so the bok choy stays hot when you bring it to the table.

How to Store Quick Bok Choy with Ginger Chili Sauce

Cool quickly and store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium heat for 1–2 minutes. Add a splash of water if it seems dry.
Not ideal for freezing — bok choy will get soft and watery after thawing.

Tips to Make Quick Bok Choy with Ginger Chili Sauce

Keep stalks and leaves separate when chopping for even cooking.
Grate ginger finely to release more flavor.
Use low-sodium soy sauce so you can control salt at the end.
If you like more heat, add a pinch more chili flakes or a dash of chili oil.
Use a wide pan so the bok choy cooks fast and evenly.

Variation

Add a splash of rice vinegar or lime juice at the end for bright acidity.
Toss in a handful of sliced mushrooms or bell pepper with the stalks for more vegetables.
Swap chili flakes for thin sliced fresh red chili for a sharper heat.
Finish with chopped green onions or cilantro for fresh herb notes.

Helpful Notes

Visual cue: stalks should be tender-crisp and leaves bright green.
If garlic browns too fast, lower the heat; burnt garlic tastes bitter.
Sesame oil is strong — add at the end for its nutty aroma.
Use a high smoke point oil (like vegetable) for stir-frying to avoid burning.

Frequently Asked Questions (FAQ)

Can I use frozen bok choy?

Yes. Thaw and drain well first. Frozen bok choy is softer, so reduce cook time and add it later to avoid overcooking.

Can I make this gluten-free?

Yes. Use a gluten-free soy sauce (tamari) or coconut aminos in place of regular soy sauce.

How spicy is this dish?

Mild to medium. The heat comes from red chili flakes. Use less for mild, more for medium or strong heat. You can also remove seeds from fresh chilies to lower heat.

Is this recipe vegan?

Yes. It uses no animal products and fits a vegan diet as written.

Can I double the recipe for a crowd?

Yes. Use a larger skillet or cook in batches so the bok choy keeps its crisp texture.

Conclusion

Quick Bok Choy with Ginger Chili Sauce is a simple, fast side that brings bright color and bold flavor to any meal. It cooks fast, uses few ingredients, and fits many diets. If you want a grilled take or more ideas with a similar sauce, check this grilled version for inspiration: Grilled Baby Bok Choy with Ginger Chili Sauce – Simply Scratch. If you try this recipe, please leave a comment and a star rating. Share it on social media and tell us: what variation did you try?

Quick Bok Choy with Ginger Chili Sauce

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Author: chef-ava
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A fast and flavorful side dish featuring tender bok choy tossed in a spicy ginger-chili sauce.

Ingredients

Scale

1 pound bok choy, washed and cut into bite-sized pieces (keep stalks and leaves separate)
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
3 tablespoons soy sauce (low-sodium works best)
1 teaspoon red chili flakes (use less if you prefer mild)
2 teaspoons sesame oil
2 tablespoons vegetable oil (for stir-frying)
Salt, to taste
Freshly cracked black pepper, to taste

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Instructions

Wash bok choy well. Cut off the base, then separate stalks from leaves. Chop stalks into bite-sized pieces and do the same with the leaves.
Put a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Heat until the oil shimmers.
Add minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
Add the chopped bok choy stalks first and stir for about 2 minutes until they become slightly tender.
Toss in the bok choy leaves and stir for 2–3 minutes until they wilt and turn bright green.
In a small bowl, mix 3 tablespoons soy sauce, 1 teaspoon red chili flakes, and 2 teaspoons sesame oil. Stir until combined.
Pour the ginger chili sauce over the bok choy. Toss to coat and cook for about 1 minute.
Taste and season with salt and freshly cracked black pepper if needed. Remove from heat and serve immediately.

Notes

Use firm baby bok choy or regular bok choy cut into small pieces for best results. Grate ginger finely for better flavor release.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg