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
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