Description
A quick and flavorful stir-fried bok choy recipe infused with garlic, ginger, and a perfect blend of soy sauce and rice vinegar. This easy side dish comes together in just 10 minutes, making it an ideal healthy addition to any meal.
Ingredients
Scale
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups bok choy, chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat the skillet: Heat a large skillet or wok over medium-high heat to prepare for stir-frying.
- Add oil: Pour the vegetable oil into the pan and swirl it around to coat the bottom evenly for even cooking.
- Sauté garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds, stirring frequently until fragrant but not browned.
- Add ginger: Stir in the grated ginger and cook an additional 30 seconds, stirring continuously to avoid burning and to release its aroma.
- Add bok choy: Toss the chopped bok choy into the skillet, mixing it with the garlic and ginger to incorporate all the flavors.
- Stir-fry bok choy: Cook the bok choy for 2 to 3 minutes, stirring occasionally, until the greens begin to wilt and the stems soften but remain crisp.
- Add soy sauce: Drizzle the soy sauce over the bok choy and stir well to evenly distribute the savory flavor throughout.
- Add rice vinegar: Pour in the rice vinegar and toss everything together to add a tangy brightness.
- Finish with sesame oil: Drizzle the sesame oil over the stir-fried bok choy and give it a final toss to blend all the flavors.
- Add heat (optional): If you prefer some spiciness, sprinkle the crushed red pepper flakes over the bok choy and stir to combine.
- Serve: Remove the skillet from the heat and transfer the bok choy to a serving dish immediately to preserve texture and temperature.
- Enjoy: Serve hot as a delicious, healthy side dish alongside your favorite main course.
Notes
- For best results, use fresh bok choy with crisp leaves and firm stems.
- You can adjust the amount of soy sauce and rice vinegar based on your taste preferences.
- Crushed red pepper flakes are optional but add a nice spicy kick if desired.
- Serve immediately after cooking to maintain the bok choy’s vibrant color and crisp texture.
- This recipe is easily doubled or tripled for larger servings.
