Quick Bok Choy with Ginger Chili Sauce
Ingredients (Serves 2–3)
For Bok Choy:
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3–4 heads baby bok choy (or 2 large, chopped)
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1 tbsp olive oil or sesame oil
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2 cloves garlic, minced
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Pinch of salt
For Ginger Chili Sauce:
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1 tbsp fresh ginger, grated
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1–2 tsp chili paste or chili flakes (adjust to taste)
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2 tbsp soy sauce
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1 tbsp honey or brown sugar
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1 tbsp rice vinegar or lemon juice
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1 tbsp sesame oil
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2–3 tbsp water
Instructions
1. Prepare Bok Choy
Wash bok choy thoroughly.
Slice in half lengthwise if large.
2. Make the Sauce
In a small bowl, mix ginger, chili paste/flakes, soy sauce, honey, vinegar, sesame oil, and water. Set aside.
3. Sauté
Heat oil in a pan on medium-high.
Add garlic and sauté for 30 seconds.
Add bok choy and stir-fry for 2–3 minutes until just tender.
4. Add Sauce
Pour in ginger chili sauce.
Toss well and cook for 1–2 minutes until glossy and coated.
5. Serve
Serve hot as a side or over rice/noodles.
Garnish with sesame seeds or green onions if you like.
Q & A
Q1: Can I use regular cabbage instead of bok choy?
Yes, but bok choy cooks faster and has a milder flavor.
Q2: Is this dish very spicy?
It’s mild to medium. Reduce chili for less heat.
Q3: Can I add protein?
Yes! Add tofu, shrimp, or chicken strips.
Q4: How long does it take to make?
Just 10 minutes total!
Q5: Can I make it gluten-free?
Use gluten-free soy sauce or tamari.
Q6: Can I meal prep this?
Best eaten fresh, but can be stored for 1–2 days in the fridge.
