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 1/2 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
