Bok Choy
Learn how to cook bok choy with this easy stir-fry recipe! This bok choy stir-fry with garlic and ginger is a popular and healthy Asian side dish!
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Servings :
Calories : 99kcal
Ingredients
- 2 tbsp oil
- 12 oz (350 g) baby bok choy halved (Note 1)
- toasted sesame seeds optional
Stir-Fry Sauce
- 2 cloves garlic minced
- 1 inch (2.5 cm) piece ginger minced
- 3 tbsp soy sauce
- 1 tbsp water
- 1 tsp rice vinegar or mirin
- 1 tsp sesame oil
- 1 tsp brown sugar
- ½ tsp cornstarch
- ⅛ tsp black pepper
Instructions
- Cut bok choy lengthwise in halves and make sure the core stays intact.
- Heat a wok or large skillet with one tablespoon oil. Working in batches, add bok choy cut-side down and cook for 3 minutes until lightly browned without moving. Set aside.
- Add one tablespoon of oil along with the minced garlic and ginger to the wok, sauté for one minute.
- Mix soy sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and black pepper in a small bowl and add it to the skillet. Cook for half a minute until slightly thickened, then add bok choy cut-side up and cook for another 2-3 minutes, tossing occasionally, until fork-tender.
- Transfer to a plate and sprinkle with toasted sesame seeds (optional). Serve immediately!
Notes
- Bak Choy: I love to use baby bok choy for this recipe. Available in any Asia Shop or in major grocery stores. Regular bok choy works too! 😉 12 ounces (350g) are approx. 6 baby bok choy or 3-4 regular bok choy.
- Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
- Reheat in a wok or microwave.
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Nutrition
Calories: 99kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 810mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3785IU | Vitamin C: 39mg | Calcium: 101mg | Iron: 1mg