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Robin Ward

Easy Gingery Baby Bok Choy (Quick Asian Side)

Easy Gingery Baby Bok Choy—crisp and full of caramelized-ginger flavor. A quick, healthy, and impressive side with big aroma and bold, savory taste.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4
Course: #sidedish
Cuisine: #Asian-Inspired, Chinese
Ingredients Equipment Method

Ingredients
  

  • 3 Tbsp neutral oil such as avocado oil (I also enjoy the flavor of coconut oil.)
  • 1 2-inch piece fresh ginger, peeled and cut into matchsticks
  • 1 lb. baby bok choy, split lengthwise in half
  • ¼ cup water
  • 2 Tbsp soy sauce
  • 3 scallions, ends trimmed, thinly sliced
  • 1 tsp toasted sesame seeds (If yours aren't already toasted, toast them in the dry skillet first, set them aside, and proceed with the recipe.)

Equipment

  • 12-inch skillet

Method
 

  1. Swish your bok choy in a big bowl of cold water to clean them up. Drain.
  2. Place the oil in a large skillet over high heat. Add the ginger and cook, stirring, until it begins to sizzle, about 30 seconds. Add the bok choy, split side down, and cook, without turning it, until the undersides are browned, about 5 minutes. Drizzle the water and soy sauce, cover the skillet, and cook until the bok choy is tender, about 2 minutes.
  3. Transfer the bok choy to a serving platter and sprinkle with the scallions and sesame seeds. Serve warm or at room temperature.