15 minutes
A quick and healthy side dish featuring baby bok choy stir-fried with aromatic ginger and garlic, finished with a touch of sesame oil.
tablespoons
Garlic Clove, minced
each
Ginger Root, minced
0.25 inches
teaspoons
Baby Bok Choy, cleaned and ends trimmed
0 lb
tablespoons
tablespoons
for drizzling
1. Heat the Oil
In a large sauté pan with a lid, heat the neutral oil over medium-high heat until it shimmers.
2. Aromatics
Add the minced garlic, ginger, and red pepper flakes. Stir constantly and sauté until fragrant, about 45 seconds.
3. Toss the Bok Choy
Gently mix in the baby bok choy with the aromatic oil, ensuring the leaves get well-coated, and sauté for 2 minutes.
4. Steam and Simmer
Pour in the soy sauce and chicken stock or water. Cover the pan and let it cook for 2 minutes until steam escapes from the lid.
5. Uncover and Reduce
Remove the lid and continue cooking until the liquid has nearly evaporated and the stalks are tender, about 3 minutes.
6. Serve
Transfer the bok choy to a warmed serving platter and drizzle with toasted sesame oil.
Preheat the wok until almost smoking to achieve 'wok hei,' the characteristic smokiness of high-heat wok cooking.
Cut the baby bok choy in half lengthwise to increase surface area for caramelization and flavor development. Rinse thoroughly to remove grit.
Place bok choy cut side down for a sear and avoid overcrowding the pan to prevent steaming.
Ensure the baby bok choy is completely dry to avoid splattering and steaming during stir-frying.
Finely mince fresh ginger and garlic and have all ingredients prepped before cooking, as stir-frying moves quickly.
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