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Plated Vibrant Ginger-Garlic Sautéed Bok Choy in a rustic bowl on a wooden table, ready to serve.

Vibrant Ginger-Garlic Sautéed Bok Choy

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Unlock the vibrant flavors of fresh bok choy with this incredibly quick and easy sauté recipe. Infused with aromatic garlic and spicy ginger, this dish transforms a humble vegetable into a dazzling side that complements any main course. Perfect for busy weeknights, it’s a healthy, flavorful addition to your table in mere minutes, proving that simple ingredients can create extraordinary taste and texture. This recipe highlights the crisp stems and tender leaves of bok choy, making it an irresistible choice for a nutritious and speedy meal.

  • Total Time: 18 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large bunches (about 2 lbs) baby bok choy
  • 2 tablespoons neutral cooking oil (such as avocado or grapeseed)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • Pinch of sea salt
  • Pinch of white pepper

Instructions

  1. Thoroughly wash the bok choy under cold running water, paying close attention to the base of the stems where dirt can accumulate. Trim off the very end of the root, then separate the leaves and stems. For larger bok choy, you may want to halve or quarter the stems lengthwise and chop the leaves into bite-sized pieces.
  2. Heat the neutral cooking oil in a large wok or a wide, deep skillet over medium-high heat until shimmering. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the garlic.
  3. Add the thicker bok choy stems to the wok first. Stir-fry for 2-3 minutes until they start to soften and turn a brighter green. This allows the stems to cook through while keeping a slight crunch.
  4. Next, add the bok choy leaves to the wok. Pour in the low-sodium soy sauce and sprinkle with red pepper flakes (if using), sea salt, and white pepper. Toss everything together using tongs or a spatula.
  5. Continue to stir-fry for another 2-3 minutes, or until the leaves are wilted but still bright green. The entire dish should be cooked just until tender-crisp. Overcooking will make the bok choy mushy.
  6. Remove the wok from the heat and drizzle with sesame oil. Toss once more to coat evenly. Serve immediately as a delightful side dish to grilled protein, steamed rice, or noodles.

Notes

For an extra layer of flavor, you can toast some sesame seeds and sprinkle them over the finished dish. If you prefer a slightly sweeter profile, add a tiny pinch of sugar or a splash of maple syrup along with the soy sauce. This recipe is highly customizable – feel free to add other quick-cooking vegetables like sliced mushrooms or bell peppers during the last few minutes of cooking. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

  • Author: Cook Reel
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 140
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/quick-garlic-ginger-bok-choy-saute/

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