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Garlic-Ginger Bok Choy Sauté

Garlic-Ginger Bok Choy Sauté

I’ve always wanted to try bok choy so I finally decided to pick some up. I found an easy & healthy recipe by Robin Miller that looked perfected. It was quick and simple to make and tasted fantastic! I really loved the garlic, ginger, and soy combination. This bok choy paired perfectly with the salmon and rice I served for dinner.

Garlic-Ginger Bok Choy Sauté

How to Make Garlic-Ginger Bok Choy Sauté

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.

Garlic-Ginger Bok Choy Sauté

 

Garlic-Ginger Bok Choy Sauté

Garlic-Ginger Bok Choy Sauté

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 head of baby bok choy cut in half lengthwise, core removed
  • 1-2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • Dash of crushed red pepper flakes
  • 1 tbsp soy sauce
  • Freshly cracked black pepper to taste

Instructions

  • Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.
  • Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.
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26 Comments

  1. Yum. I wish I had planted that. I planted cabbage, but it is taking up SO much room in my garden. Yes, we have 7 avocado trees, but only three of them are Hass. Two are Fuerte and two are Bacon. Hass is by far the superior!! We let the animals have the rest!
    : ) Kris

  2. I adore bok choy, but unfortunately, my picky eater can’t stand it. I still make it from time to time.. he just gets to eat something else when I do 🙂

  3. Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy Asian green vegetables like baby bok choy, gai lan, dau miu (pea shoots), yu choy, gai choy, etc. https://www.facebook.com/Jade.Asian.Greens

    –Your friendly Southern California farmers at Jade Asian Greens

  4. I have been wanting to try it as well but have not. I even considered growing it but have not done that either. Maybe this post will inspire me 🙂

  5. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each
    time a comment is added I get three emails with the same comment.
    Is there any way you can remove people from that service?
    Thank you!

  6. I want to make this tonight but I could not find baby bok choy at our Fred Meyer. So I bought regular Bok Choy. Can I just give it a rough chop and will it be okay to use?

    1. Thanks for getting back so quickly! I will let you know how it turns out. Serving it with Honey Sesame Chicken.

  7. This was so very yummy!!!! I was skeptical because I dislike cabbage. Served it with a lemon garlic salmon fillet. WILL make again.