Anyone else sometimes get stuck in a veggie rut? We tend to eat salads, steamed broccoli, green beans and frozen peas on repeat in my house. Nothing wrong with that at all, but I do like to branch out and incorporate other veggies as well. Sesame asparagus and Air Fryer zucchini are a couple go-to sides we incorporate on the regular. I also like to bring in new and different vegetables that my kids aren’t as familiar with. And today I’m sharing my go-to bok choy recipe with garlic and ginger. This simple, snazzy little side dish is just 5 ingredients to make and is ready in 10 minutes. It’s got serious flavor and is such a delicious way to enjoy bok choy. The color from searing the bok choy, the umami and aromatics in the dish, and the tender, perfectly cooked stems and leaves are going to have you wanting more of this veggie. It makes a perfect accompaniment to any Asian style meal and a great way to get more bok choy into your rotation. So let’s get cooking! Now, I’ve got some notes, tips and substitutions coming up below on how to make bok choy. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Ginger: Fresh minced ginger is best, but you could also use ¼ teaspoon of ground ginger if you need a substitute. Bok choy: We’re using baby bok choy for this recipe, which is smaller in size and has a slightly sweeter flavor. It’s readily available in many grocery stores. Soy sauce: I use and recommend low-sodium soy sauce so you can control the salty level of the dish. You could also swap in tamari if you need a gluten-free substitute. Sesame oil: This is a delicious finishing oil to use at the end, before serving. If you don’t have any, feel free to skip it.
Also, if you like a little kick, sprinkle some red pepper flakes over the bok choy as it’s cooking for a hint of heat. And if you love onion like I do, feel free to saute a little chopped onion or shallot in the pan before you add the ginger and garlic. Looking to round out your meal? Here are a few delicious main dishes that would work great with this bok choy side dish.
Serving Ideas:
Bourbon chicken (or crock pot bourbon chicken) Honey garlic pork chops Baked Asian turkey meatballs Cashew chicken Healthy orange chicken Quick and easy teriyaki chicken Crispy soy marinated tofu
Steamed brown or white rice would be a great way to round out any of the above meals. Finally, let’s talk about any leftovers. I highly recommend you make and serve this immediately for the best flavor. You can, however, store any leftovers in a covered container in the refrigerator for up to 3-4 days. Reheat over medium low heat in the skillet until hot. You can add some additional soy sauce if needed to wake it up. The bok choy gets a little extra tender, but if that texture doesn’t bother you - and especially if you mix it in with protein or veggies for a stir fry - the flavor is still really good. I hope you give this a try, whether you’re trying bok choy for the first time or just need a different way to make it for a quick weeknight side dish. (And leave a comment below or tag me on Instagram if you do make it!) Enjoy! XO, Kathryn Ginger: Fresh minced ginger is best, but you could also use ¼ teaspoon of ground ginger if you need a substitute. Bok choy: We’re using baby bok choy for this recipe, which is smaller in size and has a slightly sweeter flavor. It’s readily available in many grocery stores. Soy sauce: I use and recommend low-sodium soy sauce so you can control the salty level of the dish. You could also swap in tamari if you need a gluten-free substitute. Sesame oil: This is a delicious finishing oil to use at the end, before serving. If you don’t have any, feel free to skip it. Spicy: Sprinkle some red pepper flakes over the bok choy as it’s cooking for a hint of heat. Onion: Feel free to saute a little chopped onion or shallot in the pan before you add the ginger and garlic. Leftovers: I highly recommend you make and serve this immediately for the best flavor. You can, however, store any leftovers in a covered container in the refrigerator for up to 3-4 days. Reheat over medium low heat in the skillet until hot. You can add some additional soy sauce if needed to wake it up. The bok choy gets a little extra tender, but if that texture doesn’t bother you - and especially if you mix it in with a protein or veggies for a stir fry - the flavor is still really good.
