Description
This quick and simple sautéed bok choy with garlic recipe is a healthy and flavorful side dish that comes together in just 15 minutes. Featuring tender bok choy sautéed with fragrant garlic and a savory soy-ginger sauce, it’s perfect for a nutritious weeknight meal or as a complement to your favorite main dishes.
Ingredients
Scale
Vegetables
- 1 pound bok choy (baby bok choy recommended, but any variety works)
Aromatics
- 2 large garlic cloves, minced
Cooking 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
- Black pepper, to taste
- 1/4 tsp ground ginger
Instructions
- Prep Bok Choy: Trim about a 1/4 inch off the tough bottoms of the bok choy, retaining both leaves and stems. Rinse thoroughly in a colander to remove any dirt, then dry completely.
- Mince Garlic: Finely mince the two large garlic cloves and set aside so they’re ready to use.
- Make Sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce (or tamari), and ground ginger until combined to create the flavorful sauce.
- Heat Oil & Sauté Garlic: Heat the avocado or olive oil in a large pan over medium-high heat. Once hot, add the minced garlic and sauté for about 2 minutes until it becomes aromatic but not browned.
- Cook Bok Choy: Add the bok choy to the pan and pour the sauce evenly over it. Sauté for about 5 minutes, stirring frequently. The stems should become fork-tender yet retain a slight crunch, while the green leaves wilt gently.
- Season & Serve: Season with freshly cracked black pepper to your taste. Serve the sautéed bok choy hot alongside your favorite main dishes.
Notes
- Use baby bok choy for a more tender texture, but regular bok choy works well too.
- Adjust soy sauce quantity to control saltiness.
- For gluten-free option, substitute soy sauce with tamari.
- Do not overcook bok choy; it should remain slightly crisp.
- Try adding a pinch of red pepper flakes for a spicy kick.
