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    Home » Side Dishes

    Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce Recipe

    Published: Dec 6, 2010 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 30 Comments

    7Shares

    Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce Recipe

    It is just a matter of time before my family stages a rebellion. Not against any inane house rules I set, though inevitably they will put a collective foot down about the "when you're setting setting the table, the curved part of the knife should be facing towards the center of the placemat" thing. I rarely get upset about toys left in places they don't belong or streams of toothpaste left in the sink (okay, that bugs me a little), but God help the person that turns the knife the wrong way. Analyze as you see fit but, please, if you come up with some weird Freudian explanation, I don't want to know about it. Utensils aside, I am certain my family will one day stage a vegetable side dish sit-in. I really can't say I blame them. There are only so many helpings of steamed broccoli and carrots or spinach salads that one person can take.


    Occasionally I come up with a vegetable dish that earns some dinnertime accolades. Greens Beans with Balsamic Roasted Shallots and Southwestern Spaghetti Squash with Chipotle Peppers and Queso Fresco Cheese were both deemed worthy of repeating many times over. The problem is, I get stuck in a rut and eventually find that my go-to dishes got up and went.

    StirFryBokChoy1

    Baby bok choy is a tender Chinese vegetable, technically considered a cabbage, that cooks in a matter of minutes and can stand up to strong flavors, such as ginger, soy sauce, and chiles. The white stalks hold a pleasant crunch while the dark green leaves pack a healthy punch of Vitamin A - 3500 IU per 4-ounce serving, to be exact. It works well in a stir-fry, either alone or combined with other vegetables, or as a base for a dish such as Seared Salmon with Baby Bok Choy & Miso Sauce. The best part is that it can be eaten with chopsticks, which eliminates the whole Freudian knife issue. That's a relief.

    The recipe:

    Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to ensure all dirt is removed.

    StirFryBokChoy2

    Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic.

    StirFryBokChoy3

    Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

    StirFryBokChoy4

    Other recipes with bok choy:

    Chinese Noodles with Chicken, Bok Choy & Hoisin Sauce
    Asian-Style Fish & Bok Choy in Foil
    Seared Salmon with Baby Bok Choy & Miso Sauce

    Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce

    1 ¼ lb. baby bok choy (approximately 6 heads)
    1 tablespoon canola oil
    1 piece (1 ½-inch long) fresh ginger, peeled and minced
    2 cloves garlic, minced
    1 tablespoon water
    1 tablespoon plus 1 teaspoon soy sauce
    ¾ teaspoon hot chili with garlic sauce (can adjust to taste)
    2 teaspoon sesame oil

    Cut each head of baby bok choy into quarters lengthwise, keeping root intact. Wash in a large bowl of cold water and drain into a colander. Repeat this process to insure all dirt is removed.

    Heat canola oil in a large skillet or wok set over medium-high heat. Add minced fresh ginger and minced garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.

    Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with soy sauce, hot chili sauce with garlic, and sesame oil.

    Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

    Serves 4 as side dish.

    Printable recipe

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      Reader Interactions

      Comments

      1. Julie

        November 13, 2011 at 2:18 pm

        I got some baby bok choy in my box from Bountiful Baskets last week. You and Kalyn are my main go-to sites if I get a veggie and I'm not sure what to do with it. This recipe was quick , easy, and delicious!

        Reply
        • Dara (Cookin' Canuck)

          November 13, 2011 at 8:41 pm

          Thanks so much, Julie. Kalyn is a dear friend and her recipes are always fantastic. I'm honored to be included in the same category as her.

          Reply
      2. Tina (Tangerine Tea)

        February 17, 2011 at 7:49 pm

        Mmmm bok choy! I could eat it for days! I prefer to stream it right away (in one of those wooden chinese steamers) with minced garlic though instead of stir frying, and then toss it with a pat of butter. Wish it was easier to find around here!

        Reply
      3. How To: Simplify

        December 12, 2010 at 5:29 am

        The spicier the better for me! This looks delicious!

        Reply
      4. retro sweets

        December 08, 2010 at 7:00 am

        I love this vegetable! I use it in beef stews because I love the flavor. I never tried this dish but I always make a salad bok choy. I slice them into thin pieces, toss in some tomatoes, onions salt and a little bit of olive oil and Yum! 🙂 I'll try this one by and by. Thanks for sharing. 🙂

        Reply
      5. Nancy

        December 08, 2010 at 4:10 am

        LOL!! Love the phrase "my go to dishes got up and went"!! That is truly classic... as is this bok choy!!

        Reply
      6. Monet

        December 07, 2010 at 6:49 am

        Smile. I know the feeling. We steam huge bowls of broccoli and cauliflower almost every night. Thankfully Ryan and I are simple, but I know that when we have kids...we are going to have to spice things up! I'm actually eager to try this bok choy (because even I'm starting to get a bit tired of my go-to favorites). Thank you so much for sharing! I hope you have a peace-filled day.

        Reply
      7. Jun

        December 07, 2010 at 5:08 am

        I like bok choy. But usually I use oyster sauce... (to hide the blackened garlic)

        Reply
      8. FabFrugalFood

        December 07, 2010 at 3:53 am

        What?! A December post without a ton of butter, sugar or chocolate??? You are a true rebel! Thanks for the refreshing reprieve from December calorie-fest!

        Donna

        Reply
      9. Delishhh

        December 07, 2010 at 12:18 am

        Bok Choy is one of my favorite vegetables. Every time i make stir fry i put this on top before i serve. YUM. Great recipe.

        Reply
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