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Bok Choy with Ginger Chili Sauce

Bok Choy with Ginger Chili Sauce: A Quick, Zesty Delight

This Bok Choy with Ginger Chili Sauce recipe is a quick and healthy delight, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bok Choy
  • 1 bunch Bok Choy Substitution: Use other leafy greens if bok choy is unavailable.
  • 2 cloves Garlic Substitution: Garlic powder may work in a pinch but is less potent.
For the Ginger Chili Sauce
  • 1 inch Fresh Ginger Substitution: Ground ginger can be used but will alter the freshness.
  • 2 tablespoons Soy Sauce Substitution: Tamari for gluten-free or coconut aminos for a soy-free option.
  • 1 teaspoon Red Chili Flakes Alternative: Fresh chopped chilies can be used for more flavor.
  • 1 tablespoon Sesame Oil Substitution: Canola oil or olive oil for a different taste but will lack the nutty flavor.
For Cooking
  • 2 tablespoons Vegetable Oil Alternative: Any neutral cooking oil can work, such as grapeseed or sunflower oil.
  • to taste Salt Use sea salt or Himalayan salt for better flavor.
  • to taste Black Pepper

Equipment

  • Skillet
  • Knife
  • Cutting Board
  • Whisk
  • bowl

Method
 

Step-by-Step Instructions
  1. Start by thoroughly washing the bok choy under cold running water to remove any grit. Next, slice the bok choy into bite-sized pieces, ensuring to separate the crisp stalks from the tender leaves. Set the chopped bok choy aside.
  2. Place a large skillet over medium-high heat and add a drizzle of vegetable oil. Allow the oil to heat until it shimmers.
  3. Once the oil is hot, add minced garlic and grated fresh ginger to the skillet. Sauté for about 30 seconds until aromatic.
  4. Add the bok choy stalks to the skillet and stir-fry for about 2 minutes till slightly tender.
  5. Next, incorporate the bok choy leaves and continue to stir-fry for an additional 2-3 minutes until wilted.
  6. In a small bowl, combine soy sauce, red chili flakes, and sesame oil to create your ginger chili sauce. Whisk until well blended.
  7. Pour the ginger chili sauce over the stir-fried bok choy in the skillet and toss gently for about 1 minute.
  8. Finally, season your bok choy with salt and black pepper to taste. Toss lightly and remove from heat.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to keep textures intact.

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