10-Minute Sauteed Bok Choy with Ginger and Garlic
Make this easy Asian side dish quickly. You get blistered-edge texture and deep umami flavor from soy sauce, perfect for your healthy greens recipe.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Sauteing
- Cuisine: Asian-influenced
- Diet: Vegetarian
Ingredients
Scale
- 2 heads bok choy
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon water
Instructions
- Prepare the bok choy: Separate the leaves and stems. Rinse the bok choy well under cold water. Pat dry.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the garlic and ginger to the hot oil. Cook for 30 seconds until fragrant. Do not let the garlic burn.
- Add the bok choy stems to the skillet. Saute for 1 minute, stirring constantly.
- Add the bok choy leaves. Continue to saute for 1 to 2 minutes until the leaves wilt slightly but still retain some crispness.
- Pour in the soy sauce and water. Toss everything together quickly to coat the vegetables. Cook for 30 seconds more until the liquid evaporates slightly.
- Remove from heat immediately and serve this 10 minute vegetable side dish hot.
Notes
- For the best blistered-edge texture, make sure your pan is very hot before adding the vegetables.
- If you prefer a stronger flavor, use low-sodium soy sauce and add a small dash of sesame oil at the very end.
- This recipe works well as a simple, healthy greens recipe to accompany grilled chicken or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 2
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 0