This simple yet flavourful recipe brings together the vibrant crunch of fresh bok choy with the aromatic notes of garlic and ginger. Bok choy, a nutrient-rich member of the cabbage family, makes a light and tasty side dish and pairs particularly well with fish or tofu. Sautéed to tender-crisp perfection and seasoned with a little soy sauce, this dish offers a satisfying balance of savoury flavours and wholesome goodness.
1 whole head of bok choy, rinsed and chopped into large pieces
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
Salt and pepper to taste
Optional: red pepper flakes, sesame seeds
Cut off the base of the bok choy and chop into large (2 - 3”) pieces.
Heat the oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn them.
Add the bok choy to the skillet. Sauté for 4 - 6 minutes, until starting to soften and brown on the edges.
Drizzle the soy sauce over the bok choy and gently toss to coat evenly. Cook for another minute or so until the bok choy is heated through and well-coated with the sauce.
Season with salt, pepper, and red pepper flakes and/or sesame seeds if desired, adjusting to taste.