Name: Quick Bok Choy with Ginger Chili Sauce Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian
Ingredients: 1 pound Bok Choy, washed and cut into bite-sized pieces; 2 tablespoons Fresh Ginger, grated; 3 cloves Garlic, minced; 3 tablespoons Soy Sauce, low-sodium preferred; 1 teaspoon Red Chili Flakes, adjust based on heat preference; 2 teaspoons Sesame Oil; 2 tablespoons Vegetable Oil; Salt, to taste; Black Pepper, freshly cracked, to taste

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Introduction

This Quick Bok Choy with Ginger Chili Sauce is a vibrant and flavorful side dish that’s ready in minutes. The fresh ginger and chili flakes add a perfect spicy kick to the tender, crisp bok choy, making it an irresistible addition to any meal.

The image shows four halves of cooked bok choy placed side by side in a white rectangular dish. Each piece has a glossy, golden-brown sear on the inside layers, with a rich sauce coating the surface. On top, there are small chopped green onions, tiny red chili pieces, and a mix of white and black sesame seeds scattered evenly. The outer leaves are a deep green with a slight sheen, while the inner layers are pale, almost white, smoothly textured, and slightly translucent. The dish rests on a white marbled surface, enhancing the fresh and vibrant look of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound bok choy, washed and cut into bite-sized pieces
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
3 tablespoons soy sauce (low-sodium preferred)
1 teaspoon red chili flakes (adjust to taste)
2 teaspoons sesame oil
2 tablespoons vegetable oil
Salt, to taste
Freshly cracked black pepper, to taste

Instructions

Step 1: Wash the bok choy thoroughly and chop it into bite-sized pieces, keeping the stalks and leaves separate.
Step 2: Heat the vegetable oil in a skillet over medium-high heat until it shimmers.
Step 3: Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
Step 4: Add the bok choy stalks and stir-fry for about 2 minutes until they start to become tender.
Step 5: Add the bok choy leaves and continue stir-frying for another 2-3 minutes until wilted and bright green.
Step 6: In a small bowl, combine the soy sauce, red chili flakes, and sesame oil to make the ginger chili sauce.
Step 7: Pour the sauce over the bok choy in the skillet, toss well to coat evenly, and cook for an additional minute.
Step 8: Season with salt and freshly cracked black pepper to taste, then remove from heat and serve immediately.

Tips & Variations

Use baby bok choy for a more tender texture and a slightly sweeter flavor.
Adjust the red chili flakes to control the spiciness according to your preference.
For added crunch, sprinkle toasted sesame seeds on top before serving.
Try adding sliced mushrooms or bell peppers for extra color and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve the texture, adding a splash of water if needed to prevent drying out.

How to Serve

The image shows a white rectangular dish filled with five whole bok choy layered side by side. Each bok choy is pale green at the base and dark green at the leafy ends, softened by cooking. The vegetables are coated in a glossy brown sauce speckled with red chili flakes and small beige sesame seeds. On top, a generous layer of finely chopped bright green scallions adds texture and color contrast. The dish rests on a white marbled surface with a warm wooden edge slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bok choy for this recipe?

While fresh bok choy is best for texture and flavor, you can use frozen bok choy if necessary. Make sure to thaw and drain it well before cooking to avoid excess moisture.

What can I serve with this bok choy dish?

This quick bok choy pairs wonderfully with steamed rice, noodles, grilled meats, or tofu for a simple and balanced meal.