Description
This Quick & Simple Sautéed Bok Choy With Garlic recipe is a flavorful and healthy side dish that comes together in just minutes. Featuring tender bok choy sautéed with fragrant garlic and a savory soy-ginger sauce, it’s perfect for a quick weeknight meal or to complement any Asian-inspired dish. The combination of toasted sesame oil and soy sauce adds rich depth while keeping the dish light and nutritious.
Ingredients
Scale
Vegetables
- 1 pound bok choy (baby bok choy preferred, any variety works)
Seasonings & Sauces
- 2 large garlic cloves, minced
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
- 1/4 tsp ground ginger
- Black pepper, to taste
Oils
- 1 Tbsp avocado or olive oil (for cooking)
- 1 Tbsp toasted sesame oil
Instructions
- PREP BOK CHOY: Cut off about 1/4 inch of the tough bottoms of the bok choy, leaving the leaves and stems intact. Wash thoroughly in a colander and dry well to remove any dirt or grit.
- MINCE GARLIC: Peel and finely mince the garlic cloves and set them aside to prepare for sautéing.
- MAKE SAUCE: In a small bowl, whisk together soy sauce, ground ginger, and toasted sesame oil using a fork until well combined and smooth.
- HEAT OIL & SAUTÉ GARLIC: Heat avocado or olive oil in a large skillet or pan over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 2 minutes until fragrant but not browned.
- COOK BOK CHOY: Add the prepared bok choy to the pan along with the sauce mixture. Stir frequently and sauté for approximately 5 minutes until the stems are fork-tender yet retain some crunch and the green leaves have wilted.
- SEASON AND SERVE: Season with freshly cracked black pepper to taste. Serve the bok choy hot as a flavorful side dish or part of your main meal.
Notes
- You can use any variety of bok choy, but baby bok choy is preferred for its tenderness and quicker cooking time.
- For a gluten-free option, substitute tamari for soy sauce.
- To add more depth, consider adding a splash of rice vinegar or a sprinkle of red pepper flakes.
- Make sure not to overcook the bok choy; it should remain slightly crisp to retain its texture and nutrients.
- Serve immediately for the best flavor and texture.
