Description
A quick and simple sautéed bok choy recipe featuring fresh garlic and a flavorful soy-ginger sauce. This easy dish is perfect as a healthy side, combining tender crunchy stems with wilted green leaves, enhanced by toasted sesame oil and savory soy sauce.
Ingredients
Scale
Vegetables
- 1 pound bok choy (baby bok choy recommended but any variety works)
- 2 large garlic cloves
Oils
- 1 Tbsp avocado or olive oil (for cooking)
- 1 Tbsp toasted sesame oil
Seasonings and Sauces
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
- 1/4 tsp ground ginger
- Black pepper, to taste
Instructions
- Prep Bok Choy: Cut off the tough bottoms of the bok choy (about 1/4 inch) so you are left with the leaves and stems. Rinse thoroughly in a colander and dry completely to remove any grit.
- Mince Garlic: Finely mince the garlic cloves and set them aside for cooking.
- Mix Sauce: In a small bowl, whisk together soy sauce, toasted sesame oil, and ground ginger to create the flavorful sauce.
- Sauté Garlic: Heat the avocado or olive oil in a large pan over medium-high heat. Once hot, add the minced garlic and sauté for about 2 minutes, stirring frequently, until fragrant but not browned.
- Cook Bok Choy: Add the prepared bok choy to the pan and pour the sauce evenly over it. Sauté the mixture for about 5 minutes, stirring frequently. The stems should become fork-tender while still retaining some crunch, and the leaves should be wilted.
- Season and Serve: Season with freshly cracked black pepper to taste. Serve the sautéed bok choy hot as a side dish or light main.
Notes
- Baby bok choy is preferred for tenderness, but regular bok choy works fine as well.
- Use tamari instead of soy sauce for a gluten-free variation.
- Adjust garlic amount based on your preference for pungency.
- Make sure to dry the bok choy well after washing to prevent steaming instead of sautéing.
- Serve immediately for the best texture—bok choy will become soggy if left to sit too long.
