Description
4 cups baby bok choy, halved
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce or tamari (for gluten-free)
1 tsp rice vinegar
½ tsp chili flakes (optional)
1 tsp sesame seeds (for garnish)
2 green onions, chopped (for garnish)
Directions:
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant.
Add the bok choy and stir-fry for about 4-5 minutes, until the leaves are wilted and the stems are tender-crisp.
Stir in the soy sauce, rice vinegar, and chili flakes (if using). Cook for an additional 1-2 minutes, tossing to coat evenly.
Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot as a side dish or light meal. Enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 150 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stir-fried bok choy every time. First, thoroughly wash the baby bok choy and pat dry. Halve each head lengthwise. Prepare your mise en place: mince the garlic, grate the ginger, chop the green onions, and measure all sauces and seasonings. This is crucial for a fast-paced stir-fry. Heat a large skillet or wok over medium-high heat until a drop of water sizzles. Add the sesame oil and swirl to coat. Immediately add the garlic and ginger, stirring constantly for 45-60 seconds until fragrant but not browned. Add the bok choy halves, placing them cut-side down for 1 minute to get a slight sear. Then, stir-fry vigorously for 3-4 minutes until stems are tender-crisp. Add the soy sauce, rice vinegar, and optional chili flakes around the sides of the pan (this helps them sizzle and caramelize slightly before being tossed in). Toss everything together for one final minute. Garnish and serve immediately.
Serving Suggestions
This versatile dish pairs wonderfully with numerous mains. For a classic Asian-inspired meal, serve alongside steamed jasmine rice, grilled teriyaki salmon, or crispy tofu. It makes an excellent bed for a fried egg for a quick lunch. For a heartier vegetarian option, mix it into cooked soba or udon noodles. You can also chop the cooked bok choy and use it as a flavorful filling for lettuce wraps or spring rolls.
How-to Summary
In short, this is a 15-minute side dish. Halve the bok choy. Sauté garlic and ginger in hot sesame oil until fragrant. Stir-fry the bok choy until wilted but crisp. Season with soy sauce, rice vinegar, and chili flakes. Garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy? Yes. Chop the larger stems into bite-sized pieces and add them to the pan 1-2 minutes before the leafy greens to ensure even cooking.
How can I make this dish less salty? Use low-sodium soy sauce or tamari. You can also start with half the amount, taste, and add more if needed after the bok choy has wilted and released some liquid.
What’s a good substitute for sesame oil? While sesame oil provides essential flavor, you can use avocado or peanut oil for cooking and add a small drizzle of toasted sesame oil at the end for aroma.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain texture; microwaving will make it soggy.
Is this recipe vegan and gluten-free? It is naturally vegan. To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce.
Common Mistakes to Avoid
Avoid overcrowding the pan, which steams the vegetables instead of stir-frying them. Do not burn the garlic and ginger in the first step—cook just until fragrant. Skipping the step of drying the washed bok choy will cause oil splatter and prevent proper searing. Finally, do not overcook; the stems should remain slightly crisp (al dente) for the best texture and flavor.
Conclusion
This simple stir-fried baby bok choy recipe is a testament to how a few quality ingredients can create a spectacular side dish in minutes. It’s healthy, packed with umami flavor, and incredibly adaptable to your dietary preferences. Mastering this quick technique opens the door to endless vegetable stir-fry possibilities, making it a perfect staple for busy weeknights.