Time to Table:
< 30 minutes
Contains:
soy, sesame, wheat
Servings:
4
Global Flavors, Vegan
Cooks like this recipeThis simple and delicious side dish is inspired by Chinese flavors. It features tender leafy bok choy stir-fried with a soy-sesame ginger sauce. Easy to prepare and versatile, bok choy pairs well with rice or noodles. Or add your favorite protein, like tofu or pork, for a tasty, complete meal.
How to Make It
Ingredients
- 1 pound baby bok choy (about three bunches)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, peeled and minced
- 2 tablespoons low-sodium soy sauce
- ½ teaspoon toasted sesame seeds (optional)
Preparation
1
To prepare bok choy, trim and discard about 1 inch of the thick base. Separate the stalks, wash thoroughly and pat dry with paper towels.
2
Cut the white part of the stem from the green, leafy tops. Roughly chop the stems into large 1-inch chunks. Leave the leafy tops whole.
3
Heat sesame oil in a medium-sized skillet over medium-high heat. Add garlic and ginger, and sauté 1-2 minutes until fragrant.
4
Add white bok choy stems and sauté 4-5 minutes until slightly tender.
5
Add soy sauce and leafy green bok choy tops. Sauté 1-2 minutes until the greens are slightly wilted.
6
Toss with sesame seeds (optional) and serve warm!
Recipe Tips
Bok choy is a variety of Chinese cabbage. While baby bok choy is more tender, this recipe can also be made with standard bok choy. Allow for a slightly longer cook time on the stems and tear the larger leaves into smaller 4- to 5-inch pieces before wilting.
For other flavors, try different varieties of Asian greens such as choy sum or gai lan. Add crushed red pepper flakes or chili oil for a spicy variation.
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