This bok choy stir-fry, which is seasoned with ginger and garlic, can be served with any main dish and is done in only ten minutes.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced, or more to taste
- 1 teaspoon minced fresh ginger root
- 5 heads baby bok choy, ends trimmed and leaves separated
- 2 tablespoons water
Instructions
- Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.
- I like to add 1/4 teaspoon chicken soup base (such as Penzey’s) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger if desired.
Reviews
the recipe with ginger and garlic is very basic.. Try adding a teaspoon each of sesame seed oil, and Oyster sauce when stir frying . Also par boil stems separate from leaves before stir frying together
Simple and delicious
Great recipe, awesome base for something unique! I cooked shrimp in the oil, garlic, and ginger before adding the bok choy. Used some soy sauce here and there too to add some flavor. Didn’t use chicken stock but the soy sauce does the trick.
Super easy and quick to make. I used chicken stock as suggested and it was delicious.
Delicious! I added cayenne pepper, veggie stock, and sesame oil for a delicious vegan entree!
Excellent and easy to fix!
Quick and easy. I substituted chicken stock for the water, added a little sesame oil in addition to the olive oil and a whole lot of red pepper flakes.
This was OK and does come together very quickly. Bok choy on its own doesn’t have a whole lot of flavor, so if I were to make again, I would take the recipe author’s suggestion and add some chicken soup base to give it some more flavor.