Description
A quick and simple recipe for sautéed bok choy with garlic, combining tender stalks and wilted leaves in a flavorful soy-sesame sauce. This easy side dish is perfect for a healthy, vibrant addition to any meal, ready in just 15 minutes.
Ingredients
Scale
Bok Choy
- 1 pound bok choy (baby bok choy preferred, but any variety works)
Garlic
- 2 large garlic cloves, minced
Cooking Oils and Seasonings
- 1 Tbsp avocado or olive oil (for cooking)
- Black pepper, to taste
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce or tamari (for gluten-free option)
- 1/4 tsp ground ginger
Instructions
- Prep Bok Choy: Cut off the tough bottoms of the bok choy (about 1/4 inch) to separate the leaves and stems. Wash thoroughly in a colander and dry well to remove any dirt or grit.
- Mince Garlic: Finely mince the garlic cloves and set them aside for cooking.
- Make the Sauce: In a small bowl, combine the toasted sesame oil, soy sauce or tamari, and ground ginger. Whisk together with a fork until well blended.
- Heat Oil & Sauté Garlic: Warm the avocado or olive oil in a large pan over medium-high heat. Once hot, add the minced garlic and sauté for 2 minutes or until fragrant, taking care not to burn it.
- Cook Bok Choy: Add the bok choy to the pan along with the prepared sauce. Sauté for about 5 minutes, stirring frequently. The stems should become fork-tender while retaining some crunch, and the leaves should be wilted and vibrant green.
- Season & Serve: Season with freshly cracked black pepper to taste. Serve hot as a flavorful and nutritious side dish.
Notes
- Baby bok choy is recommended for tenderness but you can use regular bok choy as well; just adjust cooking time if stems are thicker.
- Use tamari instead of soy sauce for a gluten-free version.
- Do not overcook the bok choy to keep its crisp texture and vibrant color.
- To enhance garlic flavor, add it to oil that is not too hot to avoid burning.
