Description
This Quick & Simple Sautéed Bok Choy with Garlic is a vibrant and nutritious side dish that combines tender baby bok choy sautéed with fragrant garlic and a savory sauce made from toasted sesame oil, soy sauce, and ground ginger. Ready in just 15 minutes, it’s a perfect healthy addition to any meal, offering a delightful balance of crisp texture and rich umami flavors.
Ingredients
Scale
Vegetables
- 1 pound baby bok choy (or any variety of bok choy, bottoms trimmed)
Aromatics
- 2 large garlic cloves, minced
Oils & Sauces
- 1 Tbsp avocado oil or olive oil
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce or tamari (for gluten-free option)
Spices
- 1/4 tsp ground ginger
- Black pepper, to taste
Instructions
- Prep Bok Choy: Cut off about 1/4 inch from the tough bottoms of the bok choy, leaving the leafy greens and stems intact. Wash thoroughly in a colander and dry completely to remove any dirt.
- Mince Garlic: Finely mince the two large garlic cloves and set them aside for sautéing.
- Make Sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce (or tamari), and ground ginger until well combined. Set aside.
- Sauté Garlic: Heat the avocado or olive oil in a large pan over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 2 minutes until fragrant but not browned.
- Cook Bok Choy: Add the prepared bok choy to the pan and pour the sauce mixture over the top. Sauté for approximately 5 minutes, stirring frequently until the stems are fork-tender with a slight crunch and the leafy greens are wilted.
- Season and Serve: Season the sautéed bok choy with freshly cracked black pepper to taste. Serve hot as a delicious and healthy side dish.
Notes
- Any variety of bok choy can be used, but baby bok choy cooks faster and is more tender.
- Ensure bok choy is completely dry before cooking to prevent oil splattering.
- Using tamari instead of soy sauce makes the dish gluten-free.
- Adjust garlic amount to your preference for a milder or stronger garlic flavor.
- Serve immediately for best texture and flavor; leftovers can be refrigerated for up to 2 days.
