Bok Choy in Ginger Sauce

This quick and easy bok choy in ginger sauce recipe is flavored with a simple, umami-packed ginger sauce, and is ready in less than 15 minutes.

We had some bok choy in the fridge, and I had a craving for something healthy yet flavorful, so I made this easy bok choy in ginger sauce recipe from Recipe Tin Eats. This simple Asian side dish is incredibly easy to make and pairs nicely with most Asian main dishes and salads. Instead of a side dish, I served these simple, delicious greens on a bed of garlic rice with a big drizzle of spicy chili crisp. It was such a simple, flavorful, comforting meal, which my son and I happily devoured.

Bok Choy in Ginger Sauce

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce, or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce (use vegetarian version if desired)
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger, finely julienned, patted dry
• 3 small bok choy, trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

How to Make Bok Choy in Ginger Sauce:

Prepare all ingredients (mise en place) before starting the cooking process.

Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it’s easier to make lump-free with less liquid. 

Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.

Add bok choy, then toss with the ginger oil for around 15 seconds to coat.

Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.

Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  Taste and re-season if needed.

To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.