Ingredients
Scale
- 1 lb fresh baby bok choy
- 2 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1-2 tbsp chili oil or paste
- 2 tbsp soy sauce or tamari
- 1 tbsp lemon juice or rice vinegar
- 1 tbsp neutral oil
- Sesame seeds for garnish
- Chopped scallions for garnish
Instructions
- Wash the baby bok choy thoroughly and cut it in half lengthwise.
- Blanch the bok choy in boiling water for 2 to 3 minutes until crisp-tender, or stir-fry it in a hot skillet until bright green.
- Heat the neutral oil over medium heat in a large skillet.
- Add the minced garlic and grated ginger, and sauté until fragrant, about 30 seconds.
- Stir in the chili oil or paste and soy sauce, followed by the lemon juice or rice vinegar.
- Combine the blanched or stir-fried bok choy in the sauce until well coated.
- Serve hot, garnished with sesame seeds and chopped scallions.
Notes
Don’t overcook bok choy to keep it crisp! You can also use spinach or kale instead of bok choy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg