Description
A quick and flavorful sautéed bok choy recipe with garlic, soy sauce, and toasted sesame oil. Perfect as a healthy side dish ready in just 15 minutes, featuring tender stalks and wilted leafy greens with a savory and slightly tangy sauce.
Ingredients
Scale
Vegetables
- 1 pound bok choy (baby bok choy preferred, but any variety works)
- 2 large garlic cloves
Oils & Sauces
- 1 Tbsp avocado or olive oil (for cooking)
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
Spices & Seasoning
- Black pepper, to taste
- 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. Rinse thoroughly in a colander and dry well to remove excess water.
- Mince Garlic: Finely mince the two large garlic cloves and set them aside, ready for cooking.
- Make Sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce (or tamari), and ground ginger until well combined.
- Heat Pan and Sauté Garlic: Heat the avocado or olive oil in a large skillet over medium-high heat. When the oil is hot, add the minced garlic and sauté for about 2 minutes, or until fragrant but not browned.
- Sauté Bok Choy and Add Sauce: Add the sliced bok choy to the pan. Pour the prepared sauce over the bok choy. Stir frequently and sauté for about 5 minutes, until the stems are fork-tender but still have a bit of crunch and the leaves are wilted.
- Finish and Serve: Season with freshly cracked black pepper to taste, then serve immediately while hot.
Notes
- Any variety of bok choy can be used, but baby bok choy cooks faster and is more tender.
- Adjust soy sauce quantity according to your taste preference and dietary needs.
- For a gluten-free version, use tamari instead of soy sauce.
- Be careful not to overcook the bok choy to maintain its texture and vibrant green color.
- Serving this alongside rice or noodles makes a great complete meal.
