Bok Choy with Ginger Chili Sauce
A quick and flavorful bok choy dish with a zesty ginger chili sauce, perfect as a side or main meal.
Ingredients
Main Ingredients
- 1 bunch Bok Choy Substitution: Use other leafy greens if bok choy is unavailable.
- 2 cloves Garlic Substitution: Garlic powder may work in a pinch but is less potent.
- 1 inch Fresh Ginger Substitution: Ground ginger can be used but will alter the freshness.
- 2 tablespoons Soy Sauce Substitution: Tamari for gluten-free or coconut aminos for a soy-free option.
- 1 teaspoon Red Chili Flakes Alternative: Fresh chopped chilies can be used for more flavor.
- 1 tablespoon Sesame Oil Substitution: Canola oil or olive oil for a different taste but will lack the nutty flavor.
- 2 tablespoons Vegetable Oil Alternative: Any neutral cooking oil can work, such as grapeseed or sunflower oil.
- to taste Salt Use sea salt or Himalayan salt for better flavor.
- to taste Black Pepper
Instructions
Preparation
- Rinse bok choy well, slice off the bottom end, chop stems into bite-size pieces and leaves roughly. Keep stems and leaves in separate piles.
- Mince garlic and ginger as finely as possible. In a small bowl, stir together soy sauce, ginger, garlic, and chili flakes.
Cooking
- Heat oil in a large skillet or wok over medium-high heat until it shimmers.
- Add bok choy stems and cook for 2-3 minutes until glossy and slightly translucent.
- Add bok choy leaves, toss, and cook for another 1-2 minutes until softened.
- Pour the ginger chili sauce over the bok choy and cook an additional 1-2 minutes until fragrant.
- Turn off heat, drizzle with sesame oil, and season with salt and black pepper to taste.
Notes
Prep bok choy ahead to save time. Leftover bok choy can be stored in an airtight container in the fridge for up to 3 days. To reheat, use a nonstick pan with a splash of water for 2-3 minutes.