After learning about the advantages of orzo for health, I created this recipe. This is a fantastic supper dish that is both flavorful and light at the same time. Fortunately, it tastes even better for lunch the next day!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 3 |
Ingredients
- 1 ½ tablespoons canola oil
- 2 teaspoons minced garlic
- 1 pound baby bok choy
- 1 tablespoon light soy sauce
- ½ teaspoon white sugar
- salt to taste
- ¼ cup water
- ½ teaspoon sesame oil (Optional)
- ground black pepper to taste
Instructions
- Heat a wok over medium heat. Add oil and heat until shimmering. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Add soy sauce and sugar, then season with salt; cook for 1 minute.
- Pour water into the wok, cover, and simmer until bok choy leaves are dark green and stems are tender but still firm, 2 to 3 minutes. Remove from the heat.
- Drizzle sesame oil over bok choy and season with pepper.
- For extra flavor, you can use broth instead of water.
Reviews
Quick and easy – served over rice
Other than using regular bok choy (rather than baby) – followed the recipe exact…..and it was delicious!! Like another reviewer commented; just like in the restaurants! I did initially make this as a side dish for Favorite Garlic Noodles from this site but ended up mixing some of it into the noodle dish – which was a good add! Loved this and can’t wait to make again! I do think you could sauté some chicken, mushrooms and/or onions to make this a complete meal but stand-alone, pretty awesome!! Thanks for sharing.
Wow, this was so delicious. I used Stir-fry oil in place of the grape seed oil, and doubled the sesame oil. I left everything else as originally written. OMG! Heaven! This one is going into my handwritten recipe notebook, because it is so good!
I will make this again. I followed the recipe pretty much exactly.
Added sesame seeds
This recipe was very good and easy to make. Additionally, it’s super easy to convert to dietary restrictions. I used garlic infused olive oil and GF Tamari low-sodium soy sauce. I omitted the salt as I didn’t want the dish to be too salty. To make it easier, I just whisked the soy sauce, chicken broth (per author’s suggestion), sugar, black pepper, and a little ground ginger too. Then, just add in the sauce mixture in step 2. There was too much excess sauce, but I liked being able to use some of the sauce over cooked white rice. Thanks for the recipe!
I just made this dish because I love Bok Choy. The recipe was easy but I didn’t quite understand the sugar part. Anyway, I like a deeper infusion of Sesame so I added a little to the Grapeseed oil for sautéing and then did the drizzle at the end. Beef broth instead of water adhered the flavors better for me. My Bok Choy was tender yet crispy. I intended to have it with some Brown Rice but ended up eating it all by itself. As a Vegetarian it makes a wonderful main dish or an exotic side.
I will add a little more bok choy next time as there was sauce left over.
Really good, and so simple!!
My whole family wanted seconds! Delicious. No changes to recipe needed. I could’ve eaten the whole bowl. I served it with pan fried cubed tofu and sushi rice for a fantastic vegan meal!
I used peanut oil and tossed half w/sesame oil, half w/ oyster sauce. Delicious ! Like you (should) get in a restaurant.