Description
This Quick & Simple Sautéed Bok Choy With Garlic recipe is a delicious and healthy side dish that features tender baby bok choy sautéed with fragrant garlic, ginger, and a savory sesame-soy sauce. Ready in just 15 minutes, it’s perfect for a fast weeknight meal or to accompany your favorite Asian-inspired dishes.
Ingredients
Scale
Vegetables
- 1 pound baby bok choy (or any variety of bok choy)
Aromatics
- 2 large garlic cloves, minced
Oils & Sauces
- 1 Tbsp avocado oil OR olive oil (for cooking)
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
Spices
- Black pepper, to taste
- 1/4 tsp ground ginger
Instructions
- Prep Bok Choy: Cut off the tough bottoms of the bok choy (about a 1/4 inch), leaving the leaves and stems intact. Wash thoroughly in a colander and dry well to remove any dirt.
- Mince Garlic: Finely mince the garlic cloves and set aside for use in the sauté.
- Make Sauce: In a small bowl, combine the toasted sesame oil, soy sauce (or tamari), and ground ginger. Whisk together with a fork until well blended.
- Heat Oil and Sauté Garlic: Place a large pan over medium-high heat and add the avocado or olive oil. Once hot, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add Bok Choy and Sauce: Add the prepared bok choy to the pan and pour the sauce mixture over the top.
- Sauté Bok Choy: Cook for about 5 minutes, stirring frequently to coat the bok choy evenly. The stems should become fork tender but retain some crunch, and the leaves will wilt nicely.
- Season and Serve: Season with freshly cracked black pepper to taste and serve the sautéed bok choy hot as a flavorful side dish.
Notes
- You can use any variety of bok choy, though baby bok choy cooks faster and has a more delicate texture.
- If you prefer less sodium, reduce the soy sauce or use a low-sodium version.
- For a gluten-free dish, substitute regular soy sauce with tamari.
- This sauté is best enjoyed immediately but can be stored refrigerated for up to 2 days.
- Add chili flakes or a splash of rice vinegar for a flavor twist.
