Description
A delicious and quick garlic baby bok choy recipe that makes for a perfect side dish.
Ingredients
Scale
- 1 pound baby bok choy
- 2 tablespoons less sodium soy sauce
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 tablespoon Asian sweet chili sauce
- 2 teaspoons toasted sesame oil
- 2–3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1/8–1/4 teaspoon red pepper flakes
Instructions
- Whisk the sauce ingredients together in a small bowl; set aside.
- Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves; pat dry with a kitchen towel or paper towels.
- Cut each bok choy in half lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes.
- Using tongs, flip the bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
- Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!).
- Add bok choy back to the skillet and turn with tongs until the sauce glazes each bok choy halve.
- Transfer to a platter and garnish with sesame seeds. Serve immediately.
Notes
- For added flavor, consider using a splash of lime juice before serving.
- This dish pairs well with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetables
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg