Ingredients
Vegetables
- 2 pounds baby bok choy (halved or quartered)
- 5 cloves garlic (minced)
- 2 large shallots (minced)
Oils & Sauces
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Seasonings
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat oil: Heat the vegetable oil in a large wok or skillet set over medium-high heat. Swirl the pan to coat the entire surface evenly, preparing it for sautéing.
- Sauté aromatics: Add the minced garlic and shallots to the hot oil. Stir constantly and sauté for 1-2 minutes until they become fragrant but not browned, releasing their flavor base.
- Add bok choy and sauces: Toss in the halved or quartered bok choy along with soy sauce and sesame oil. Stir to coat the greens evenly with the flavors, then cover the pan to begin steaming.
- Steam bok choy: Let the bok choy steam covered for 1-2 minutes. Then uncover and toss again to ensure even cooking. Re-cover and continue cooking for another 3-5 minutes until the bok choy is tender but still crisp to your liking.
- Finish and serve: Sprinkle with crushed red pepper flakes if desired, and serve the stir-fried bok choy immediately while hot and flavorful. Enjoy this quick and healthy side!
Notes
- Use baby bok choy for quicker cooking and tender leaves. Larger bok choy will require longer cooking times.
- Adjust crushed red pepper flakes to taste for desired spiciness or omit for a mild flavor.
- Serve with steamed rice or as a side to your favorite Asian-inspired main dishes.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
