Name: Quick Bok Choy with Garlic and Ginger Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 1/2 tablespoons canola oil; 1 teaspoon minced fresh ginger; 3 cloves garlic, minced; 4 baby bok choy, halved lengthwise; Salt and black pepper, or red pepper flakes, to taste; 2 tablespoons low sodium soy sauce; 1 teaspoon sesame oil (optional)

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Introduction

This quick bok choy recipe brings together fresh garlic and ginger for a flavorful, healthy side dish. It’s a simple, speedy way to enjoy tender, vibrant greens with a savory soy sauce glaze.

The dish shows a close-up of grilled bok choy on a white plate, placed on a white marbled surface. The bok choy is cut in halves and cooked until parts of the pale green stems turn golden brown with light charring, and the dark green leaves are wilted and glossy. The layers of the bok choy reveal a soft, tender texture with some sections caramelized at the edges. Scattered white sesame seeds and small red chili flakes add texture and color contrast on top. A woman's hand holding light brown wooden chopsticks is picking up one piece of bok choy, focusing on the glistening stem. The lighting highlights the fresh green and brown hues while showing the slight oil sheen on the vegetable. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons canola oil
1 teaspoon minced fresh ginger
3 cloves garlic, minced
4 baby bok choy, sliced in half lengthwise
Salt and black pepper (or red pepper flakes), to taste
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil (optional)

Instructions

Step 1: Heat the canola oil in a large skillet over medium-high heat.
Step 2: Add the minced ginger and garlic to the skillet and cook for 30 seconds to 1 minute until fragrant.
Step 3: Place the bok choy cut side down in the skillet and sear for 2 minutes.
Step 4: Turn each piece of bok choy over, sprinkle lightly with salt and pepper, then add the soy sauce to the pan. Stir gently to coat the bok choy and reduce the heat to medium-low.
Step 5: Cover the pan with a tight-fitting lid and cook for 3 to 4 minutes until the bok choy is tender. If the pan starts to dry out before the bok choy is done, add a splash of water or broth.
Step 6: Drizzle with sesame oil if using, then serve immediately.

Tips & Variations

For extra heat, sprinkle red pepper flakes instead of black pepper.
Add a splash of rice vinegar for a tangy twist.
Try substituting baby bok choy with regular bok choy cut into smaller pieces for a similar flavor.
Use toasted sesame oil to deepen the nutty aroma when drizzling at the end.

Storage

Store leftover bok choy in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking and losing crispness.

How to Serve

The dish shows five pieces of grilled baby bok choy arranged in a white plate, each piece having green leaves and light yellow-green stalks with charred, brown edges, and a shiny glaze on top. The bok choy layers reveal a texture of both soft leaves and crisp stalks. Sprinkled over the bok choy are white sesame seeds and a few red chili flakes. To the left, there is a white small bowl with a dark soy sauce next to brown chopsticks on a white marbled surface. In the top right corner, there is a small wooden bowl filled with white sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of canola oil?

Yes, vegetable oil, grapeseed oil, or light olive oil can be used as alternatives since they have a neutral flavor and high smoke point suitable for searing.

How do I know when bok choy is cooked just right?

The bok choy should be tender but still retain some crunch, with the leaves wilted and the stalks slightly soft. This usually happens after 3-4 minutes of covered cooking.