Stir Fried Bok Choy
Stir Fried Bok Choy is a simple and tasty side dish that is hearty, healthy and ready in 10 minutes. This stir fry baby bok choy recipe produces crisp, tender bok choy with delicious garlic and ginger flavors.
Servings 4 servings
- 8 heads baby bok choy or about 1.5 pounds
- 1 tablespoon soy sauce
- 1 tablespoon broth or water
- 1 teaspoon sugar or honey
- 1 teaspoon Asian sesame oil roasted
- 1 tablespoon vegetable oil canola oil or peanut oil.
- 2 cloves garlic minced or grated
- 1/2 inch piece of fresh ginger peeled and minced or grated (about a teaspoon)
- ¼ Chili flakes
- Sesame seeds for garnishing
Rinse the bok choy under cold running water. Remove any large outer leaves and using a paring knife slice off the tough ends. Wash to remove any dirt between the leaves. Transfer to a colander to drain.
Cut the bok choy in half lengthwise. If you have very large bok choy, you can cut it into quarters lengthwise. Very small bok choy can be left whole.
In a small bowl, mix the soy sauce, water or broth, sugar and sesame oil.
In a large wok or skillet, heat the vegetable oil over medium heat. Add the garlic and ginger and cook stirring constantly for about 30 seconds or until fragrant.
Add the baby bok choy and stir to coat with the oil mixture. Add the soy sauce mixture and stir to combine.
Cover the wok or skillet and reduce the heat to medium-low. Cook for about 1 - 2 minutes or until the bok choy is tender and a bit wilted. Uncover and cook for about 30 seconds. Stir in the chili flakes (if using).
Remove from the heat. Transfer to a serving platter and garnish with sesame seeds.
Calories: 79kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 399mg | Potassium: 20mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10059IU | Vitamin C: 102mg | Calcium: 253mg | Iron: 2mg