Name: Quick Bok Choy with Garlic and Ginger Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 baby bok choy, sliced in half lengthwise; 1 teaspoon minced fresh ginger; 3 cloves garlic, minced; 1 1/2 tablespoons canola oil; 2 tablespoons low sodium soy sauce; 1 teaspoon sesame oil (optional); Salt and black pepper, or red pepper flakes, to taste

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Introduction

This quick bok choy recipe is a simple and flavorful way to enjoy this crisp, nutritious vegetable. With the zesty combination of garlic and ginger, it makes a perfect side dish for any meal. Ready in under 15 minutes, it’s ideal for busy weeknights.

The image shows a close-up of a dish with five large pieces of grilled or sautéed bok choy, placed on a white plate. The bok choy leaves vary in color from bright green to dark green and brown where they are slightly charred. The texture is leafy and slightly wilted, with the stems showing a pale yellowish-green color. Red chili flakes and sesame seeds lightly sprinkle over the bok choy, adding small pops of red and white colors on top. Two wooden chopsticks rest beside the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons canola oil
1 teaspoon minced fresh ginger
3 cloves garlic, minced
4 baby bok choy, sliced in half lengthwise
Salt and black pepper, or red pepper flakes, to taste
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil (optional)

Instructions

Step 1: Heat 1 1/2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the minced fresh ginger and garlic to the hot oil and cook for 30 seconds to 1 minute, until fragrant and aromatic but not browned.
Step 3: Place the baby bok choy cut side down in the skillet and let it sear undisturbed for about 2 minutes to develop some color and slight caramelization.
Step 4: Turn each piece of bok choy over, sprinkle lightly with salt and black pepper or red pepper flakes to taste. Pour in 2 tablespoons of low sodium soy sauce, and gently toss or turn the bok choy to coat evenly. Reduce the heat to medium-low.
Step 5: Cover the pan tightly with a lid and cook for 3 to 4 minutes, allowing the bok choy to steam and soften. If the pan starts to dry out before the bok choy is tender, add a splash of water or vegetable broth to maintain moisture.
Step 6: Remove the lid and drizzle 1 teaspoon of sesame oil (if using) over the bok choy for added nutty flavor. Serve immediately as a delightful side dish.

Tips & Variations

Use baby bok choy for quicker cooking and tender texture; regular bok choy can be used but may require extra steaming time.
Add a splash of rice vinegar or a sprinkle of toasted sesame seeds before serving for extra flavor.
For a spicier version, increase the red pepper flakes or add a dash of chili oil at the end.
Substitute canola oil with avocado or vegetable oil if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to keep the bok choy moist and prevent drying out.

How to Serve

The image shows a white plate filled with grilled baby bok choy arranged in layers. Each piece has a bright green leafy top and a white to light brown grilled bottom with visible char marks. The texture of the grilled side looks slightly crispy with some sesame seeds sprinkled over it. A woman's hand is using wooden chopsticks to pick up one piece. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy works well but may need a slightly longer cooking time to soften. Just increase the steaming step by a few minutes.

Is this dish gluten-free?

It can be made gluten-free by using a gluten-free soy sauce or tamari instead of regular soy sauce.