20 minutes
Enjoy a light, healthy, and deliciously fragrant dish featuring bok choy sautéed with scallions, ginger, and garlic. This Asian-inspired dish is full of flavor and nutrients, making it a perfect side for your favorite main course.
1. Prep Bok Choy
Break the leaves apart from one another, and agitate in a bowl of cold water. Then, using a knife, divide the stems from the leaves and slice the stems. This is an important step because the stems will take longer than the leaves to cook.
2. Sauté the aromatics
Heat the cooking oil in a large pan over medium heat. Add the sliced scallions to the hot oil and sauté until they soften, about 1 minute. Then add the sliced garlic and ginger, along with a three finger pinch of salt. Cook until they become aromatic, typically 1-2 minutes.
3. Cook the Bok Choy
Next, add the chopped bok choy stems with a three finger pinch of salt. Cook for about 30 seconds, stirring constantly to ensure even cooking. Add the bok choy leaves and cook for another 30 seconds or until the leaves have wilted. Taste for seasoning, adjusting with salt if needed and serve.
Choose fresh, vibrant bok choy with firm stalks and crisp green leaves. Smaller baby bok choy is often more tender and sweet.
Sauté bok choy over high heat to quickly caramelize without overcooking, keeping stalks tender and leaves vibrant.
Mince the garlic and ginger finely and slice scallions on the bias for a harmonious blend of flavors and aesthetic appeal.
Use a large, wide skillet or wok and heat until very hot before adding oil, which should shimmer but not smoke.
Sauté ginger and garlic first, then add scallions and cook until tender before introducing the bok choy.
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