Ingredients
Ingredients
- 1 tablespoon + 1 teaspoon cooking oil (such as canola, avocado, or peanut)
- 1 ½ lb bok choy (cut in half lengthwise – baby bok choy works great)
- 1 tablespoon ginger (finely minced)
- 2 cloves garlic (finely minced)
- 1 tablespoon soy sauce
Instructions
- Heat the oil and sear bok choy: Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Place the bok choy cut side down in the pan and let it cook undisturbed for 4 minutes, allowing it to turn golden brown.
- Cook garlic and ginger: Turn the bok choy pieces over and push them to one side of the pan. Add the remaining teaspoon of oil, minced ginger, and minced garlic to the pan. Cook for 1 minute to release their aroma.
- Season and finish cooking: Gently mix the bok choy with the garlic and ginger, ensuring the bok choy is cut side up. Drizzle the soy sauce over the top and cook for an additional 2 minutes. For softer bok choy, add 1 tablespoon of water to the pan, cover with a lid, and steam for 2 more minutes.
Notes
- You can use baby bok choy or regular bok choy for this recipe.
- Adjust soy sauce quantity to taste or add a splash of sesame oil for extra flavor.
- Cooking times may vary slightly depending on heat level and size of bok choy.
- Use a large pan or skillet to avoid overcrowding the bok choy and ensure even cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
