Ingredients
Main Ingredients
- 1 pound bok choy (baby bok choy preferred, but any variety works)
- 2 large garlic cloves
- 1 Tbsp avocado oil or olive oil (for cooking)
- Black pepper, to taste
Sauce
- 1 Tbsp toasted sesame oil
- 1.5 Tbsp soy sauce (or tamari for gluten-free option)
- 1/4 tsp ground ginger
Instructions
- Prep Bok Choy: Trim off the tough bottoms of the bok choy stems (about 1/4 inch), retaining the leaves and stems. Rinse well in a colander to remove any dirt and dry thoroughly.
- Mince Garlic: Finely mince the garlic cloves and set them aside for sautéing.
- Make Sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce (or tamari), and ground ginger until combined.
- Heat Oil and Sauté Garlic: Place a large pan over medium-high heat and add the avocado or olive oil. When the oil is hot, add the minced garlic and sauté for about 2 minutes until fragrant but not browned to avoid bitterness.
- Cook Bok Choy with Sauce: Add the sliced bok choy to the pan, then pour the prepared sauce evenly over the top. Continue sautéing for about 5 minutes, stirring frequently, until the stems become fork-tender but retain a slight crunch and the green leaves are wilted.
- Season and Serve: Finish by seasoning with freshly cracked black pepper to taste. Serve immediately while hot as a side dish or a light vegetable option.
Notes
- Baby bok choy offers a more tender texture, but regular bok choy works just as well; adjust sauté time accordingly if using larger stalks.
- For a gluten-free dish, substitute soy sauce with tamari.
- Be careful not to burn the garlic during sautéing as it can impart a bitter flavor.
- This dish pairs well with steamed rice, noodles, or as a side to grilled or roasted proteins.
- Leftovers can be refrigerated in an airtight container and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Asian
- Diet: Gluten Free
