A low-calorie, remarkably easy side dish, try this Sautéed Baby Bok Choy With Ginger Sauce for your next Meatless Monday. Packed with nutrition and flavor, this recipe takes only 15 minutes to come together.Jump to Recipe
Try The Sautéed Baby Bok Choy With Ginger Sauce For An Easy Side Dish
Say hello to the easiest side dish ever! From prepping to eating, this Sautéed Baby Bok Choy With Ginger Sauce comes together within 15 minutes and is majorly uncomplicated.
It’s a unique way to eat your greens and goes great with a variety of dishes. Enjoy it served over a bowl of rice or quinoa, with roasted cauliflower, on the side of a rib-eye steak, or with Asian-inspired meatballs.
What is Bok Choy?
Bok choy is a leafy green vegetable that’s similar to napa cabbage. It has a thick, crunchy stock and dark green leaves. It has a fresh and crispy flavor that pairs very nicely with sesame and ginger.
Baby and regular bok choy contain a variety of vitamins, calcium, fiber, and anti-inflammatory properties that make your body feel great. The best baby bok choy is vibrant, bright green, and 3 to 5 inches long.
How To Clean And Cook Bok Choy
Just like a leek, bok choy stocks can hold lots of sand or dirt. To clean the bok choy, chop off the tip of the stem and rinse under cold water. As you rinse, spread the leaves and stocks apart. Make sure to dry it well before cooking.
Heat a cast-iron skillet or pan with some olive oil over high heat. Sear the baby bok choy for 3 to 4 minutes per side. To caramelize the edges, use a spatula to press down each side. After that, continue sauteeing until the leaves are wilted and edges are golden brown.
How To Make Asian Ginger Sauce
If we want our baby bok choy to taste just like it’s coming from our favorite Chinese restaurant, we need to season it with the right flavors. That’s where ginger sauce comes in! Whip up the sauce in one bowl using these tasty traditional Asian flavors or substitutes:
- Soy sauce: Use tamari if you’re gluten-free.
- Fish sauce: Use oyster sauce or omit for a vegan or vegetarian version.
- Lime juice: Swap for lemon juice if you don’t have any lime on hand.
- Brown sugar: Swap for maple syrup, agave, or honey for a natural alternative.
- Sesame oil: Goes very well with bok choy. Use olive or vegetable oil if you don’t have sesame on hand.
- Ginger: Use pickled or fresh ginger.
Simply mix these ingredients together and pour over the sauteed bok choy in a bowl. Add the saucy greens to some brown rice, cauliflower, quinoa, or on the side of a meal. Don’t forget to top with extra sauce, a generous sprinkle of sesame seeds, and my pickled onions or pickled vegetables.
How to Serve Sautéed Baby Bok Choy With Ginger Sauce
This recipe can hold its own as a main dish. For a hardy, protein-packed dinner, serve the greens over a bowl of grains with tofu, steak, and roasted vegetables. Alternatively, make it a side dish to any of these amazing recipes:
- Grilled Asian Salmon With Mustard Dressing
- Air Fryer Asian Pork Meatballs
- Rib-Eye Steak Cooked In The Oven
- Wonton Soup
- Crispy Skin Salmon With Veggies And Noodles
Did you make my SAUTÉED BABY BOK CHOY WITH GINGER SAUCE? Let me know what you think and what kind of meal you enjoyed it with in the comments below. Don’t forget to snap a pic and tag me on Instagram! I would love to share your recreation with my followers.
Sautéed Baby Bok Choy With Ginger Sauce
- 6 baby bok choy, cut in half or quarters if large
- 2 tbsp olive oil
- sesame seeds, for topping
- ¼ cup light soy sauce
- ½ tbsp fish sauce
- ½ lime, juiced
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 2 tbsp pickled ginger, finely chopped, or 1/2 in fresh ginger grated
- Combine all ingredients together and whisk well. Set aside.
Baby Bok Choy
- Bring a pan and olive oil to high heat.
- Prepare the bok choy for cooking by cutting it in half or quarters if it's larger in size.
- Sear the baby bok choy for 3 to 4 minutes per side. I use a spatula to press them down so the edges caramelize. Saute for another 2 to 3 minutes.
- Remove from the pan and add them to a bowl. Pour the ginger sauce over top and toss until they are well coated. Sprinkle with sesame seeds. Serve while hot with some rice, grains, and your protein of choice.