This dish highlights the natural flavors and crisp texture of Bok Choy while infusing it with aromatic garlic and ginger.
Ingredients
1 pound (450g) Bok Choy
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of fresh ginger, peeled and minced
1 tablespoon soy sauce (or tamari for a gluten-free option)
1 teaspoon sesame oil
Salt and pepper to taste
Red pepper flakes (optional, for heat)
Sesame seeds for garnish (optional)
Instructions
Prepare the Bok Choy: Wash the Bok Choy thoroughly under running water to remove any dirt or debris. Cut off and discard the root end, then separate the leaves. If the stalks are wide, you can also cut them into smaller, bite-sized pieces.
Heat the Pan: Heat the vegetable oil in a large skillet or wok over medium-high heat. Ensure the pan is hot before adding the Bok Choy.
Sauté Garlic and Ginger: Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until they become fragrant, but be careful not to let them brown or burn.
Stir-Fry the Bok Choy: Add the Bok Choy to the skillet. Use tongs or a spatula to toss and stir-fry the Bok Choy continuously for 2-3 minutes. The leaves should wilt slightly, and the stems should become tender-crisp.
Season and Finish: Drizzle the soy sauce and sesame oil over the Bok Choy. Add a pinch of salt and pepper to taste. If you like a little heat, you can sprinkle in some red pepper flakes at this stage. Continue to stir-fry for another 1-2 minutes until the Bok Choy is fully coated with the seasonings and cooked to your desired level of doneness.
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