Bok Choy with Ginger Chili Sauce
A vibrant and flavorful dish featuring tender bok choy drizzled with a spicy ginger chili sauce.
Servings: 4 servings
Calories: 150kcal
Equipment
- Skillet
- Mixing Bowl
Ingredients
Vegetables
- 1 pound Bok choy Washed and trimmed
Sauce Ingredients
- 2 tablespoons Vegetable oil
- 3 cloves Garlic Minced
- 2 tablespoons Fresh ginger Finely grated
- 2 red chili peppers Red chili peppers Thinly sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Honey
- to taste Salt and pepper
- to taste Sesame seeds Optional for garnish
Instructions
- Cut the bok choy in half lengthwise for small heads, or into quarters for larger ones. Rinse thoroughly and drain well.
- In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, honey, and a pinch of salt and pepper. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ginger and garlic, stirring constantly for about 30 seconds until fragrant.
- Toss in the sliced red chili peppers and cook for another 30 seconds until they begin to soften.
- Add the bok choy to the pan, stirring to coat the leaves and stems with the aromatics. Cook for 2-3 minutes until the greens wilt but the stalks remain crisp.
- Drizzle the prepared ginger chili sauce over the bok choy, tossing everything together. Cook for an additional 1-2 minutes.
- Transfer to a serving platter and sprinkle with sesame seeds if desired. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2000IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 2mg