This Bok Choy with Ginger Chili Sauce is a vibrant, quick-to-make dish that’s bursting with flavor. The tender, crisp bok choy is perfectly paired with a zesty, spicy sauce that includes fresh ginger, garlic, and chili. It’s an easy side or light main that brings bold, fresh flavors to the table in just minutes.
Why You’ll Love This Recipe
I love how this dish comes together in less than 20 minutes. It’s healthy, packed with nutrients, and perfect for a light meal or as a side to grilled proteins or rice dishes. The ginger and chili bring warmth and spice, while the bok choy keeps everything fresh and crunchy. It’s a fantastic option when I want something satisfying without much fuss.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Bok choy
- Fresh ginger, minced
- Garlic, minced
- Red chili or chili flakes
- Soy sauce
- Rice vinegar
- Sesame oil
- Cooking oil (like vegetable or canola)
- Salt to taste
- Optional: sugar or honey for balance
Directions
- I start by washing and slicing the bok choy lengthwise. If they’re large, I chop them into manageable pieces.
- In a small bowl, I mix together the soy sauce, rice vinegar, a touch of sesame oil, and a pinch of sugar or honey if I’m using it.
- In a hot skillet or wok, I add cooking oil, then toss in the garlic, ginger, and chili. I sauté them until fragrant—about 30 seconds to 1 minute.
- I add the bok choy to the skillet and stir-fry for about 3–5 minutes, until the greens are wilted and the stalks are still crisp-tender.
- I pour the sauce over the bok choy, toss everything together for another minute, then remove from heat.
- I serve it warm, sometimes with sesame seeds sprinkled on top for a little extra crunch.
Servings and timing
This recipe makes about 2 servings as a main dish or 4 as a side. It takes around 15 minutes from start to finish, including prep and cooking time.
Variations
Sometimes I swap out the bok choy for baby bok choy or even napa cabbage. If I want more heat, I add a sliced fresh red chili instead of flakes. I also like to throw in mushrooms or tofu to make it more filling. For a citrusy twist, I’ve added a splash of lime juice to the sauce—it really brightens it up.
storage/reheating
I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat and stir-fry for a few minutes until warmed through. The microwave works too, but I prefer the skillet to preserve the texture.
FAQs
How do I keep the bok choy from getting soggy?
I make sure not to overcook it—3 to 5 minutes is plenty. I also cook it on high heat to keep the texture crisp.
Can I use a different leafy green instead of bok choy?
Yes, I’ve made this with spinach, kale, and napa cabbage. The sauce works well with many greens.
Is this dish spicy?
It can be! I adjust the chili to match my spice preference. Using less chili or opting for a milder variety keeps it gentle.
Can I make this dish ahead of time?
I prefer it fresh, but I’ve made it a few hours ahead and just reheated it before serving. The flavor stays great, though the greens do soften a bit.
What can I serve this with?
I usually pair it with jasmine rice or noodles. It also works well as a side to grilled chicken, tofu, or fish.
Conclusion
This Bok Choy with Ginger Chili Sauce is a simple, flavorful dish that I keep coming back to. It’s fast, adaptable, and perfect for when I want something light but satisfying. The balance of fresh greens and bold seasoning makes it a standout on any table.
Bok Choy with Ginger Chili Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings as main, 4 as side
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan
Description
A quick and flavorful dish featuring crisp-tender bok choy stir-fried with a zesty ginger chili sauce. Perfect as a light main or a vibrant side dish.
Ingredients
- 4-5 heads bok choy, halved or chopped
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 red chili, sliced or ½ teaspoon chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil (vegetable or canola)
- Salt to taste
- Optional: 1 teaspoon sugar or honey
Instructions
- Wash and slice the bok choy lengthwise or into manageable pieces if large.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and optional sugar or honey.
- Heat cooking oil in a skillet or wok over medium-high heat. Add garlic, ginger, and chili, sautéing for 30 seconds to 1 minute until fragrant.
- Add bok choy to the skillet and stir-fry for 3–5 minutes until greens are wilted and stalks are crisp-tender.
- Pour the sauce over the bok choy, toss to coat, and cook for an additional minute.
- Serve warm, optionally topped with sesame seeds.
Notes
- Use baby bok choy or napa cabbage as alternatives.
- Add tofu or mushrooms for a heartier dish.
- A splash of lime juice adds a citrusy twist.
- High heat prevents bok choy from becoming soggy.
- Adjust chili to control spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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