Baby Bok Choy with Ginger and Garlic is a bright and vibrant dish that captures the essence of Asian cuisine. This quick stir-fry highlights the crispiness of baby bok choy and the bold flavors of ginger and garlic. It makes for a perfect side dish that complements many meals or can be enjoyed on its own.
Why Make This Recipe
Making Baby Bok Choy with Ginger and Garlic is not only simple but also a great way to incorporate healthy greens into your diet. Bok choy is packed with vitamins A, C, and K, and is low in calories. The combination of ginger and garlic adds a warm spice that elevates this dish, making it both nutritious and delicious. Plus, this recipe is quick, taking only about 15 minutes from start to finish, making it perfect for busy weeknights.
How to Make Baby Bok Choy with Ginger and Garlic
Ingredients
- 2 tablespoons reduced-sodium soy sauce (or coconut aminos)
- 1 tablespoon dark brown sugar
- 1 ½ teaspoons corn starch
- 1 tablespoon water
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon red pepper flakes
- 2 pounds baby bok choy, sliced in half lengthwise
- 3 green onions, chopped
- 1 teaspoon toasted sesame seeds
Directions
- Combine the soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside.
- Heat the canola oil in a wok over medium-high heat.
- Add the minced garlic, grated ginger, and red pepper flakes to the wok. Cook until fragrant, about 1 minute.
- Add the sliced baby bok choy and stir-fry until tender, about 4 minutes.
- Stir in the soy sauce mixture and cook for another 1 minute until everything is well combined.
- Toss in the chopped green onions and sprinkle with toasted sesame seeds before serving.
How to Serve Baby Bok Choy with Ginger and Garlic
Serve this delicious dish hot as a side alongside grilled chicken, fish, or tofu. It also pairs wonderfully with steamed rice or noodles. To add more flair, serve it in a bowl and sprinkle with extra sesame seeds or sliced chili for a little heat.
How to Store Baby Bok Choy with Ginger and Garlic
If you have leftover Baby Bok Choy with Ginger and Garlic, store it in an airtight container in the refrigerator. It will keep well for about 2-3 days. To reheat, simply warm it up in a pan on low heat, adding a splash of water if it seems too dry.
Tips to Make Baby Bok Choy with Ginger and Garlic
- Make sure not to overcook the bok choy; it should be tender yet still retain some crunch.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- For a more intense flavor, let the soy sauce mixture sit for a few minutes before adding it to the dish.
Variation
Try adding different vegetables like bell peppers, snap peas, or carrots for added color and nutrition. You can also substitute the canola oil with olive oil or sesame oil for a unique flavor twist.
FAQs
1. Can I use regular bok choy instead of baby bok choy?
Yes, you can use regular bok choy. Just chop it into smaller pieces to ensure it cooks evenly.
2. What can I serve with Baby Bok Choy with Ginger and Garlic?
This dish goes well with grilled meats, tofu, or as part of a bigger Asian-inspired meal with rice or noodles.
3. Can I make this dish vegan?
Yes, simply use coconut aminos instead of soy sauce for a gluten-free option, and ensure your sugar is vegan-friendly.
Enjoy making this colorful and flavorful dish that is sure to please your family and friends!
