Description
A quick and simple recipe for sautéed bok choy with garlic, combining tender crisp baby bok choy with a flavorful soy-sesame sauce. Perfect as a nutritious side dish or a light vegetable option, this stir-fry is ready in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound bok choy (baby bok choy preferred, but any variety works)
- 2 large garlic cloves
- 1 Tbsp avocado or olive oil (for cooking)
- Black pepper, to taste
Sauce
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
- 1/4 tsp ground ginger
Instructions
- Prep Bok Choy: Cut off the tough bottoms of the bok choy, about 1/4 inch, leaving the leaves and stems intact. Wash the bok choy thoroughly in a colander, then dry well.
- Mince Garlic: Finely mince the garlic cloves and set aside for cooking.
- Make Sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce (or tamari), and ground ginger until fully combined to create the flavorful sauce.
- Heat Oil and Sauté Garlic: Warm the avocado or olive oil in a large pan over medium-high heat. Once hot, add the minced garlic and sauté for about two minutes until it becomes fragrant but not browned.
- Add Bok Choy and Sauce: Add the sliced bok choy to the pan and pour the prepared sauce over it. Sauté for about 5 minutes, stirring frequently to ensure even cooking. The stems should become tender but still retain some crunch, while the leaves should wilt.
- Season and Serve: Finish by seasoning with freshly cracked black pepper to taste. Serve hot immediately as a delicious side dish.
Notes
- You can use any type of bok choy, but baby bok choy cooks quickest and is more tender.
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust garlic quantity according to preference for a milder or stronger garlic flavor.
- Serve immediately for the best texture; bok choy can become soggy if left to stand.
- Optionally, garnish with toasted sesame seeds or chili flakes for extra flavor.
