Simple Sautéed Bok Choy with Garlic and Ginger

Simple Sauteed Bok Choy With Garlic And Ginger

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Preparation time:10 Mins

Cooking time:8 Mins

Servings:4 servings

Ingredients:

• 1.5 lbs Bok Choy (700g), separated into leaves and stems
• 2 tablespoons Olive Oil (30 ml)
• 3 cloves Garlic, minced
• 1 inch Ginger, peeled and minced
• 2 tablespoons Soy Sauce (30 ml), low-sodium preferred
• 1 tablespoon Rice Vinegar (15 ml)
• 1 teaspoon Sesame Oil (5 ml)
• 1/4 teaspoon Red Pepper Flakes (optional)
• Sesame seeds, for garnish (optional)
• Salt and freshly ground black pepper to taste

Instructions:

• Wash bok choy thoroughly. Separate the white stems from the leafy green parts. Roughly chop the stems and the leaves separately.
• Heat olive oil in a large skillet or wok over medium high heat. Add minced garlic and ginger and sauté until fragrant, about 30 seconds.
• Add chopped bok choy stems to the skillet and sauté for 2-3 minutes, until they begin to soften slightly.
• Add the bok choy leaves to the skillet. Sauté until the leaves are wilted and bright green, about 2-3 minutes.
• Pour in soy sauce, rice vinegar, and sesame oil. Add red pepper flakes (if using). Toss to combine.
• Season with salt and pepper to taste. Serve immediately, garnished with sesame seeds if desired.

Nutrition Facts

Calories	95 calories
Fat	7g
Fiber	2g

Recipe Info

Category	Side Dish
Cuisine	Cantonese

Recipe Introduction: Get Ready to Bok Choy!

Ever wondered how to cook bok choy and make it actually tasty? honestly, for years i thought it was just… there.

Bland. then i discovered this simple sauté. it's now a staple in my house. it's like unlocking a secret level in a video game! this recipe focuses on a delicious baby bok choy with garlic and ginger.

This recipe takes inspiration from classic asian dishes . think koreansk mad vibes but super simple. it transforms humble asian vegetables into something special.

It's easy peasy and won't take you longer than 20 minutes. this recipe yields 4 servings. so get ready to plate up, folks!

Why You'll Love This Bok Choy Recipe

One of the biggest benefits? this baby bok choy is a seriously healthy soup alternative or light side. bok choy is packed with vitamins! perfect for a quick weeknight veggie dishes .

It’s also amazing served alongside baby bok choy shrimp . this recipe's special because it’s so adaptable, a blank canvas for your fave flavours.

Right then, let's move onto the ingredients. This baby bok choy sidedish roasted (well, sautéed in this case) is a quick and healthy way to add some greens to your plate.

Okay, mate! Let's sort out the bits and bobs you need for this absolutely brilliant how to cook bok choy recipe. Trust me, it’s easier than brewing a cuppa!

Ingredients & Equipment

Right then, before we get stuck in, let’s see what we need. This isn't rocket science, I promise! We are making baby Bokchoy Asian influenced,

Main Ingredients

Here's the shopping list, love. Don't worry, nothing too fancy!

• 1.5 lbs Bok Choy (700g), that's the star of the show! Make sure it looks fresh and perky, bright green leaves , firm stems. If it's looking a bit sad, give it a miss. Especially if you want to make a Baby Bokchoy Healthy Soup later.
• 2 tablespoons Olive Oil (30 ml). Good old olive oil, can’t go wrong!
• 3 cloves Garlic , minced. Honestly, can you ever have too much garlic?
• 1 inch Ginger , peeled and minced. Fresh ginger is key here, alright? You can make Baby Bokchoy With Garlic a hit.
• 2 tablespoons Soy Sauce (30 ml), low-sodium if you're watching the salt.
• 1 tablespoon Rice Vinegar (15 ml). Adds a nice tang, you know?
• 1 teaspoon Sesame Oil (5 ml). This is where the magic happens! That nutty aroma...
• 1/4 teaspoon Red Pepper Flakes (optional). If you're feeling brave, give it a kick!
• Sesame seeds, for garnish (optional). Makes it look all fancy and Koreansk Mad !
• Salt and freshly ground black pepper to taste. Always season properly, yeah?

Seasoning Notes

Alright, let's talk about the flavour boosters!

Soy sauce and sesame oil? absolute dream team, that’s asian dishes at its finest. a little rice vinegar brightens it all up, see? for a baby bokchoy sidedish roasted , a pinch of smoked paprika could be interesting as well.

Or a baby bokchoy shrimp stir fry.

Equipment Needed

No need for fancy gadgets here, thankfully!

• Large skillet or wok. Anything that can handle some Asian Vegetables action.
• Cutting board. Don't want to chop on the countertop, do we?
• Chef's knife. Sharp is key, makes life easier!
• Measuring spoons and cups. Get your bake on!

Now, If you haven’t got a wok, don’t fret. A big frying pan will do just fine. See? We're not being precious here. Just enjoy those veggie dishes !

Okay, mate, let's get down to brass tacks! you want to know how to cook bok choy? it's easier than putting the kettle on, honestly.

I remember the first time i tried it, i thought, "oh my gosh, this is going to be complicated!" but trust me, it’s a doddle.

This recipe for simple sautéed bok choy with garlic and ginger will become your go-to veggie dishes !

Cooking Method: Sautéed Bok Choy Brilliance

We're making a quick baby bokchoy sidedish , perfect for a weeknight. think of it as a flavor bomb, ready in minutes! plus, it’s a great way to sneak in some asian vegetables into your diet.

Honestly, even the kids won't complain. this asian dishes option is healthy.

Prep Steps: Get Your Ducks in a Row

First things first, the mise en place . it sounds fancy, but it just means getting everything ready. chop, measure, and mince.

Have it all prepped. it will save you time. this is essential! a little organization avoids a right kerfuffle!

Step-by-Step: From Chopped to Chop licking Good

1. Prep the Bok Choy: Wash the baby bok choy thoroughly. Separate leaves and stems. Chop stems and leaves roughly.
2. Sauté Aromatics: Heat 2 tablespoons Olive Oil in a skillet. Add 3 cloves minced Garlic and 1 inch minced Ginger . Sauté for 30 seconds , until fragrant.
3. Cook the Stems: Add bok choy stems to the skillet. Sauté for 2- 3 minutes , until slightly soft.
4. Add the Leaves: Add bok choy leaves to the skillet. Sauté for 2- 3 minutes , until wilted and bright green. Look for that beautiful, vibrant color!
5. Add Sauce: Pour in 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, and 1 teaspoon Sesame Oil . Add 1/4 teaspoon Red Pepper Flakes (if using). Toss well.
6. Season and Serve: Season with salt and pepper. Serve immediately. Garnish with sesame seeds, if desired.

Pro Tips: Level Up Your Bok Choy Game

• High Heat is Key! Sauté over high heat. Prevents sogginess.
• Don't Overcook! It cooks super quickly. Aim for crisp tender.
• Avoid common mistakes.

So there you have it! a super easy way how to cook bok choy. i've even made this with baby bokchoy shrimp which turns out amazing.

And for something totally different, you can use this as a base for a baby bokchoy healthy soup . and if you're feeling adventurous, try a bit of koreansk mad .

It really elevates the flavour! baby bokchoy with garlic is also a wonderful combination. enjoy!

Alright, let's dive deeper into this bok choy business! We've got the basic recipe down, but now it's time to add all the little details that make a good recipe a great recipe, right?

Recipe Notes: Turning Good into Great

Okay, so we all know how to cook bok choy , but it's the little things that elevate it from "meh" to "omg, that's amazing!".

It's about knowing what baby bok choy loves. it's about understanding its nuances. trust me, a little extra thought goes a long way.

Serving Like a Pro

Think about plating. honestly, nobody wants a pile of green mush. get a nice bowl, arrange the baby bok choy with garlic artfully, maybe sprinkle some extra sesame seeds.

Presentation matters! as for sides, this asian dishes goes brilliantly with grilled salmon or even some baby bok choy shrimp stir fry.

And if you're feeling fancy, a chilled glass of sake is the perfect pairing.

Storage Secrets

Got leftovers? cool it completely before popping it in an airtight container. it'll keep in the fridge for up to 3 days.

I don't recommend freezing it, tbh. it gets kinda sad and soggy. to reheat, a quick zap in the microwave or a toss in a hot pan is perfect.

Just don't overcook it!

Playing Around with Flavours

Want to mix things up? for a vegetarian twist, try swapping soy sauce for tamari or coconut aminos. the sweetness of coconut aminos adds a little extra depth.

If you fancy koreansk mad , toss in a pinch of gochugaru (korean chilli flakes) for that extra oomph ! also, try to make a baby bokchoy healthy soup .

The Healthy Angle

Let's talk nutrition, shall we? bok choy is packed with vitamins and minerals. think vitamin c, vitamin k, and loads of antioxidants.

Plus, it's low in calories! it’s a super simple way to get your asian vegetables in, right? it's a guilt free veggie dishes that you can feel good about eating, and it tastes amazing.

You know what i mean? honestly, it is a good baby bokchoy sidedish roasted .

So there you have it! all the extra tips and tricks to make your sautéed bok choy a total knockout.

Don't be afraid to experiment, get creative, and most importantly, have fun with it! once you learn how to cook bok choy , the possibilities are endless!