Description
A quick and flavorful stir-fry recipe featuring tender baby bok choy sautéed with fresh garlic and ginger, enhanced with savory soy sauce and a hint of sesame oil. Ready in just 10 minutes, this dish makes a perfect healthy side or light main.
Ingredients
Vegetables and Aromatics
- 4 baby bok choy, sliced in half lengthwise
- 1 teaspoon minced fresh ginger
- 3 cloves garlic, minced
Oils and Sauces
- 1 1/2 tablespoons canola oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil (optional)
Seasonings
- Salt and black pepper, or red pepper flakes, to taste
Instructions
- Heat the oil: Warm 1 1/2 tablespoons of canola oil in a large skillet over medium-high heat to prepare for sautéing the aromatics and bok choy.
- Sauté ginger and garlic: Add the minced fresh ginger and garlic to the hot oil and cook for 30 seconds to 1 minute until fragrant, releasing their flavors into the oil.
- Sear bok choy: Place the baby bok choy cut side down in the skillet and sear for about 2 minutes to develop slight browning and enhance flavor.
- Flip and season: Turn each piece of bok choy over, sprinkle lightly with salt and pepper or red pepper flakes, add the low sodium soy sauce to the pan, and toss gently to coat the bok choy pieces evenly. Reduce the heat to medium low.
- Steam covered: Cover the skillet with a tight-fitting lid and cook for 3-4 minutes until the bok choy becomes tender. If the pan starts to dry out, add a small splash of water or broth to maintain moisture.
- Finish with sesame oil: Drizzle 1 teaspoon of sesame oil over the cooked bok choy, if using, then toss lightly and serve immediately for best flavor and texture.
Notes
- Baby bok choy can vary in size; adjust cooking time accordingly if your bok choy is larger or smaller.
- To add more heat, substitute black pepper with red pepper flakes or add a dash of chili oil.
- Use low sodium soy sauce to control salt content and tailor seasoning to taste.
- If you prefer a stronger garlic or ginger flavor, feel free to increase the amounts slightly.
- This dish pairs well with steamed rice or as a side to grilled meats or tofu.
