Baby Bok Choy with Garlic and Ginger
Change up your veggies with this quick and easy baby bok choy made with garlic and ginger in 15 minutes or less.
Ingredients
Baby Bok Choy:
- 5 small bunches of baby bok choy rinsed well; especially in the middle and in between each stalk (this is where sand and grit may be).
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon minced or grated (peeled) ginger root
- 3 tablespoons water
- 2 tablespoons soy sauce
Quick Sauce:
- Drippings from the pan after cooking the bok choy
- 1/2 teaspoon sesame oil
Garnish:
- Quick Sauce topping on the cooked bok choy
- 3 pinches sesame seeds optional for garnish
Instructions
Preparation:
- Rinse the Bok Choy - Rinse the bok choy thoroughly.Rinse especially well in the middle and in between each stalk (this is where sand and grit may be).Garlic and Ginger Root -Peel and mince both the garlic and ginger root. Set aside.
Cut the Baby Bok Choy:
- Cut the Baby Bok Choy - On a cutting board, carefully cut off the excess stem ends at the base of each bunch of bok choy. Be careful not to cut too much of the stem end off or the stalks won't have anything to hold on to, and they'll fall off from the bunch.
- Cut the bok choy in half lengthwise. Once each bunch is cut in half, if you like, you can give the bok choy another rinse in between each stalk since they're more accessible.
Cook the Baby Bok Choy:
- Heat a skillet on low heat and add olive oil. With a heat resistant spatula, spread the olive oil around the pan.
- Garlic and Ginger - Add the garlic and ginger to the pan, and stir it with the oil.This not only coats the garlic and ginger but also adds flavor to the oil. Let cook (while stirring) until the garlic and ginger start to sizzle (about 2 minutes).
- Add Bok Choy to the Pan - Lay the baby bok choy in the pan cut-side-down.
- Pack the bok choy into the pan in a single layer. In a 12-inch skillet about 10 halves (5 small bok choy bunches) may fit in the pan if the bunches are on the small side.
- Add Water - Drizzle water over the bok choy and cover the pan with a lid. Steam the Bok Choy - Let the bok choy steam in the pan (still on low heat) for 3 minutes or until the bok choy is just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk).
- Add Soy Sauce - Drizzle soy sauce on top of the bok choy. Transfer the bok choy from the pan onto a serving dish...either cut-side up or cut-side down.
Quick Sauce:
- Remove the pan from the heat and carefully transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl. In the bowl, add sesame oil and stir. Drizzle the sauce on top of the baby bok choy.
Serve and Garnish:
- Serve warm as a side dish.
- Garnish with sesame seeds (optional).
Video
Notes
TIPS:
- Rinse the baby bok choy especially well in the middle and in between each stalk (this is where sand and grit may be).
- Be careful not to cut too much of the stem end off or the stalks won't have anything to hold on to, and they'll fall off from the bunch.