Quick Bok Choy with Ginger Chili Sauce
A vibrant dish showcasing fresh bok choy complemented by a zesty ginger chili sauce, perfect for a quick weeknight meal.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Vegetables
- 1 pound Bok Choy Washed and cut into bite-sized pieces.
Aromatics
- 2 tablespoons Fresh Ginger Grated.
- 3 cloves Garlic Minced.
Sauce Ingredients
- 3 tablespoons Soy Sauce Low-sodium preferred.
- 1 teaspoon Red Chili Flakes Adjust based on heat preference.
- 2 teaspoons Sesame Oil Adds nutty flavor.
Cooking Oils
- 2 tablespoons Vegetable Oil For stir-frying.
Seasoning
- Salt To taste.
- Black Pepper Freshly cracked, to taste.
Instructions
- Wash the bok choy thoroughly and chop into bite-sized pieces, keeping stalks and leaves separate.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Add minced garlic and grated ginger to the skillet, sauté for about 30 seconds until fragrant.
- Add bok choy stalks and stir-fry for about 2 minutes until slightly tender.
- Add bok choy leaves and stir-fry for another 2-3 minutes until wilted and bright green.
- In a small bowl, mix soy sauce, red chili flakes, and sesame oil to create the ginger chili sauce.
- Pour the ginger chili sauce over the bok choy in the skillet, toss to coat evenly, and cook for an additional minute.
- Season with salt and pepper to taste, then remove from heat and serve.
Notes
This dish can be served as a side or main course and pairs well with rice or noodles.