10-Minute Ginger Garlic Bok Choy
Tired of the same old vegetable side dish? Let's shake things up with this fresh and nutrient-dense side dish. 10-Min Ginger Garlic Bok Choy is so delicious and versatile. You can use this recipe for any greens or other vegetables you like for a quick weeknight side dish.
Equipment
- 1 knife
- 1 cutting board
- 1 large pan or wok
Ingredients
- 1 tbsp sesame oil or any oil you have works
- 1 tbsp minced garlic
- 2 small shallots, finely chopped or 1/4 cup of any onions chopped
- 1 tbsp ginger root, grated use 1 tsp dry ginger instead if you don't have fresh
- 2 tbsp tamari or soy sauce or coconut aminos
- 3 heads baby bok choy, sliced lengthwise
- 1 tbsp water
- 1 tsp crushed red pepper flakes optional but highly recommended
- 1 tbsp sesame seeds optional
Instructions
- Wash and slice bok choy lengthwise in half
- In a pan or wok over medium heat, add oil garlic, and shallots and saute for 2 min till soft and fragrant. Then add tamari and grated ginger and let it cook for 1 minute stirring it around so garlic and shallots are coated.
- Add the sliced bok choy to the pan. Add 1 tbsp water and cover the pan with a lid and let steam for 2 minutes.
- Scarp everything out of the pan and place it onto a serving dish. Sprinkle with chili flakes and sesame seeds if you like. Enjoy
Notes
This bok choy is best eaten as soon as it is served. It will keep for 1-2 days in the fridge in an air-tight sealed container.