Ginger Garlic Bok Choy

Since I was little 👧, I always liked vegetables. I couldn’t understand why some of my cousins were lifting their noses at them and making such a scene not wanting to eat them. I wasn’t aware that I was already a “foody child”!
 
I need my daily dose of produce, either fruits or vegetables. Normally in the morning, I eat my fruits 🍏, and later on during the day, I can grab a couple celery sticks or a carrot to munch on. For dinner, it can be broccoli, corn, asparagus, sweet potatoes, lettuce, etc.
 
There’s a Chinese vegetable that we enjoy a lot and it’s bok choy…
Also known as pok choi or pak choi, this type of cabbage is a leafy green vegetable. The entire veggie is consumed: from its crunchy, bulbous stem to the leaves. It’s typically prepared by stir-frying, braising, steaming, or roasting 🔥.
 
I’ve created a few recipes over the years, and here’s one of them… Ginger Garlic Bok Choy! This flavorful side dish is simply incredible! It goes so well with many proteins. From start to finish, it takes less than 20 minutes ⏰ to enjoy this healthy side!
 
I prefer using baby bok choy over the regular ones for a couple reasons. They’re sweeter, and I find their size perfect for recipes. I like cutting 🔪 them vertically in half before washing and swishing them to remove any dirt, and then I leave these little guys in a colander to drain.
 
While they sit there, I move on to my sauce…
 
There are a couple ingredients I’d like to highlight and the first one is rice vinegar…
Although they’re both made from steamed rice that has been fermented, plain rice vinegar and seasoned rice vinegar are not the same. The seasoned one has added sugar and salt, making it a great condiment to add to sushi rice 🍚, salad dressings, dipping sauces, quick pickles, etc.
 
The other one is cornstarch slurry which I prefer over a flour slurry for a few reasons. It’s flavorless, it needs a smaller amount than its counterpart to thicken, it gives a beautiful, glossy finish to the sauce, and the results are much quicker… 45 seconds to stir ⏳ and it’s done!
 
I don’t strictly use this sauce when making my Ginger Garlic Bok Choy. Although, most of the time, I’m a purist when it comes to veggies and prefer them steamed without anything else, this sauce pairs very well with other vegetables such as green beans, cauliflower, broccoli 🥦, and so on.
 
This Ginger Garlic Bok Choy is another tasty way to enjoy this Asian vegetable! As much as I like making 👩‍🍳 my Vegetable Tian or Green Bean Mushroom & Almond Casserole, these dishes take time, but this featured recipe is perfect for weeknight dinners or when time is in short supply.
Bon Appétit! 🍽
 
Here are more great side dish recipes for you to try… 😀
– Veggie Orzo Risotto
– Squash à la Canadienne
– White Bean Purée
– Quick & Easy Sautéed Broccolini
– Cauliflower & Celery Root Purée
– Roasted Rainbow Carrots
– Asparagus with Maltaise Sauce
– Baked Autumn Veggighetti
– Creamy Polenta
and for even more vegetable and side dish recipes 🥕, click on this link… Recipe Category • Vegetables & Sides
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Ginger Garlic Bok Choy

Quick and easy to make, this tasty Ginger Garlic Bok Choy recipe is another tasty version for this Asian vegetable.

5 from 4 votes

Print Recipe

Leave a Comment

Servings 4

Hover to scale

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

BOK CHOY

• 1 lb. baby bok choy, halved, washed, and drained
• 2 tbsp. canola oil tips & tricks
• 1/4 cup red peppers, finely diced
• 2 1/2 tbsp. ginger, minced
• 2 large cloves garlic, pressed
• freshly ground mixed peppercorns, to taste
• 1/4 cup low-sodium vegetable broth

SAUCE

• 1 tbsp. low-sodium soy sauce
• 1 tbsp. hoisin sauce
• 1 tbsp. oyster sauce
• 1/2 tbsp. rice vinegar
• 1 tsp sesame oil tips & tricks
• 1/2 tbsp. cornstarch (mixed with 1/4 cup cold water)

Directions

 

• Cut bok choy in half or quarters and transfer to a large bowl filled with cold water. Swish them around to dislodge any dirt or grit; drain them in a colander.
• In a large skillet over medium heat, add oil and when shimmering, add red peppers and sauté for 2 minutes.
• Add ginger and garlic; sauté for 30 seconds.
• Add bok choy and vegetable broth. Stir to coat, cover and steam for 2 minutes.
• Meanwhile, in a bowl, combine all the sauce ingredients; whisk until well-blended.
• Pour sauce over steamed bok choy, and increase the heat to high; toss.
• When sauce thickens, spoon over the veggies and serve immediately.

Don't forget to rate and comment on this recipe!