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Sautéed Bok Choy with Garlic and Ginger

Sautéed bok choy with garlic and ginger cooks quickly in a skillet, with fragrant aromatics and crisp-tender stems. A splash of soy sauce and water helps wilt the leaves while keeping their texture.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bok choy baby; rinsed, dried, and cut into 1-inch pieces, stems and leaves separated
  • 1 tbsp vegetable oil
  • 1 tbsp fresh ginger peeled, finely grated
  • 3 cloves garlic minced
  • 1 tbsp soy sauce
  • 2 tbsp water

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  2. Add the ginger and garlic and cook, stirring, for about 30 seconds, until fragrant.
  3. Add the bok choy stems and cook, stirring often, for 3 to 4 minutes, until crisp-tender.
  4. Add the bok choy leaves, soy sauce, and water, then cover and cook for 1 to 2 minutes, until the leaves are wilted and the stems are tender-crisp.

Notes

For the best texture, avoid overcooking the stems. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a gluten-free option, use tamari instead of soy sauce.