This quick bok choy recipe with garlic and ginger is an easy, delicious side dish with just 5 ingredients that’s ready in 10 minutes!
Anyone else sometimes get stuck in a veggie rut?
We tend to eat salads, steamed broccoli, green beans and frozen peas on repeat in my house. Nothing wrong with that at all, but I do like to branch out and incorporate other veggies as well.
Sesame asparagus and Air Fryer zucchini are a couple go-to sides we incorporate on the regular.
I also like to bring in new and different vegetables that my kids aren't as familiar with.
And today I’m sharing my go-to bok choy recipe with garlic and ginger.
This simple, snazzy little side dish is just 5 ingredients to make and is ready in 10 minutes.
It’s got serious flavor and is such a delicious way to enjoy bok choy.
The color from searing the bok choy, the umami and aromatics in the dish, and the tender, perfectly cooked stems and leaves are going to have you wanting more of this veggie.
It makes a perfect accompaniment to any Asian style meal and a great way to get more bok choy into your rotation.
So let’s get cooking!
Ingredient Notes:
Ginger: Fresh minced ginger is best, but you could also use ¼ teaspoon of ground ginger if you need a substitute.
Bok choy: We’re using baby bok choy for this recipe, which is smaller in size and has a slightly sweeter flavor. It’s readily available in many grocery stores.
Soy sauce: I use and recommend low-sodium soy sauce so you can control the salty level of the dish. You could also swap in tamari if you need a gluten-free substitute.
Sesame oil: This is a delicious finishing oil to use at the end, before serving. If you don’t have any, feel free to skip it.
Also, if you like a little kick, sprinkle some red pepper flakes over the bok choy as it’s cooking for a hint of heat.
And if you love onion like I do, feel free to saute a little chopped onion or shallot in the pan before you add the ginger and garlic.
I hope you give this a try, whether you’re trying bok choy for the first time or just need a different way to make it for a quick weeknight side dish.
(And leave a comment below or tag me on Instagram if you do make it!)
Enjoy!
XO,
Kathryn
Quick Bok Choy with Garlic and Ginger
Ingredients
- 1 ½ 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)
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil (optional)
Instructions
- Heat oil in a large skillet over medium high heat.
- Add the ginger and garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the bok choy, cut side down, and sear for 2 minutes.
- Turn each piece of bok choy over and sprinkle lightly with salt and pepper. Add the soy sauce to the pan, turn to coat the bok choy and reduce the heat to medium low.
- Cover the pan with a tight fitting lit and cook for 3-4 minutes, until the bok choy is tender. (If your pan is drying out before the bok choy is done, add a splash of water or broth.)
- Drizzle with the sesame oil, if desired, and serve immediately.
Notes
Nutrition
Serving Ideas:
Here are some main dish options that would pair great with this bok choy.
- Bourbon chicken (or crock pot bourbon chicken)
- Honey garlic pork chops
- Baked Asian turkey meatballs
- Cashew chicken
- Healthy orange chicken
- Quick and easy teriyaki chicken
- Crispy soy marinated tofu
Steamed brown or white rice would be a great way to round out any of the above meals.
gloriana
This was great - it even ravished my husband, who's not fond of bok choy. The only recommendation I would make is that, if you have a pan large enough, the flavourings are ample for at least 6 bok choys. If you don't, I'd suggest cutting down at least the soy a little.
Kathryn Doherty
Yay, I'm so glad you all enjoyed this! I do like mine saucy, but that's a good suggestion if you wanted to spread out the sauce more. Thank you for sharing!
The Student-turned-Doctor @ Food for Dissertating
I used six because I had no other ideas with what to do with the other two I'd bought, and it was saucy enough (but I also love sauce and would happily have a saucier version). I loved this! I prefer softer veggies and so for me this was perfect. Thanks so much for sharing it.
Kathryn Doherty
I'm so happy you enjoyed it! Thank you for sharing! : )
DIANE
I ABSOLUTELY LOVE, LOVE BOK CHOY, SOMETIMES IT'S HARD TO FIND, BUT I DO LOVE THE BABY ONE MOSTLY. CAN'T WAIT TO GO SHOPPING SO I CAN MAKE THIS. THANK YOU SO MUCH AND KEEP THEM COMING. OH YEA AND I ALWAYS KEEP FRESH GINGER IN MY FREEZER AND WHEN I NEED SOME I JUST GRATE IT, JUST LIKE WHILE CLOVES OF GARLIC.
Sandi
can you please explain what "4 Bok Choy" is?...does that mean 4 leaves?...can't be...so that means 4 bunches of Bok Choy and then cut the entire thing in half?...can't imagine 4 leaves would be 4 servings...lol
Kathryn Doherty
Yes, it's 4 whole entire baby bok choy for this recipe. They aren't exactly bunches or heads, so they don't usually come with an additional qualifier like that, but as you can see in the photos, there are indeed meant to be 4 separate baby bok choy "bunches" that are cut in half lengthwise and then cooked. I hope that helps!