Bok Choy Recipe
Bright, vibrant, and ready in under 20 minutes, this delightful Bok Choy Recipe brings a burst of fresh Asian cuisine right to your table. Crisp baby bok choy meets garlic, ginger, and a hint of soy in a quick stir-fry that highlights green vegetables in all their glory. It’s healthy, fuss-free, and perfect for busy weeknights or when you’re craving a little veggie-packed goodness.
Ingredients
- 1 pound baby bok choy washed and halved lengthwise
- 2 tablespoons neutral oil vegetable, canola, or avocado oil
- 3 cloves garlic thinly sliced
- 1-inch piece fresh ginger peeled and julienned
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon toasted sesame oil for finishing
- 1/4 teaspoon red pepper flakes optional, adjust for heat
- Salt and black pepper to taste
- 2 green onions sliced on the diagonal
Instructions
- Warm a large skillet or wok over medium-high heat. When the pan is hot, swirl in the neutral oil—listen for a faint sizzle.
- Toss in the garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- Place the bok choy cut-side down and let it sear for 1–2 minutes. Then stir and let the leaves wilt, another 1–2 minutes.
- In a small bowl, whisk soy sauce, rice vinegar, and red pepper flakes. Pour over the greens and stir—coat every stalk.
- Drizzle the toasted sesame oil over the pan, give it one last toss, and taste. Season with salt or a pinch of sugar if you want extra balance.
- Transfer to a platter, sprinkle green onions on top, and serve immediately.
Notes
High heat is your friend—searing the cut side of bok choy locks in flavor and keeps the stalks snappy. Don’t overcrowd the pan; crowding steams the veggies instead of frying them. Dry the bok choy thoroughly after washing to avoid oil splatters. For extra zing, marinate the cut bok choy in the sauce for 5 minutes before cooking. If you prefer a smokier flavor, finish with a dash of toasted chili oil instead of sesame oil.
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