Quick Bok Choy with Ginger Chili Sauce
Crisp-tender bok choy tossed in a bright ginger-chili sauce, ready in minutes. A fast, flavorful side for any meal.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb baby bok choy, trimmed and halved if large
- 1.5 tbsp neutral oil (such as canola or avocado)
- 1 tbsp fresh ginger, finely minced
- 2 tsp garlic, minced
- 1.5 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp chili-garlic sauce (or sambal oelek)
- 1.5 tsp honey
- 2 tsp toasted sesame oil
- 1 tsp cornstarch for light thickening
- 3 tbsp water divided for sauce and quick steam
- 2 tbsp scallions, thinly sliced
- 1 tsp toasted sesame seeds for garnish
- 0.25 tsp crushed red pepper flakes optional, to taste
Instructions
Preparation Steps
- Whisk soy sauce, rice vinegar, chili-garlic sauce, honey, sesame oil, cornstarch, and 2 tbsp water until smooth.
- Rinse bok choy well, separating stems from leafy tops. Pat dry to avoid splatter.
- Heat a large skillet over high heat. Add neutral oil, then stir-fry ginger and garlic for 30 seconds until fragrant.
- Add bok choy stems. Cook, stirring often, until crisp-tender, about 2 minutes.
- Add bok choy leaves and the remaining 1 tbsp water. Toss until just wilted, 1 to 2 minutes.
- Pour in the ginger-chili sauce. Stir until glossy and slightly thickened, about 1 minute.
- Finish with scallions, sesame seeds, and red pepper flakes if using. Serve hot.
Notes
Variation: Add sliced shiitakes or cubes of pan-seared tofu when you cook the stems. For more heat, bump up the chili-garlic sauce or add a dash of sriracha. Use tamari for a gluten-free swap.
Serving tip: Serve over steamed rice or toss with warm noodles for a quick weeknight bowl. Leftovers keep up to 2 days in the fridge; rewarm quickly in a hot skillet.
This recipe is an original creation inspired by classic Quick Bok Choy with Ginger Chili Sauce flavors. All ingredient ratios and instructions are independently developed.