Quick Bok Choy with Ginger Chili Sauce

• servings: Serves: 2–3
• total time: 4 minutes

Ingredients

Bok Choy

3–4 cups bok choy, halved or chopped

1 tbsp oil (sesame or neutral)

Ginger Chili Sauce

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1–2 tsp chili paste or chili oil (to taste)

1 tbsp soy sauce (or tamari)

1 tsp rice vinegar or lemon juice

1 tsp honey or sugar (optional)

2 tbsp water

Optional Garnish

Sesame seeds

Green onions

A few drops sesame oil

Directions

Heat Pan

Heat oil in a wok or skillet over medium-high heat.

Aromatics

Add ginger and garlic. Stir-fry 20–30 seconds until fragrant.

Sauce

Stir in chili paste, soy sauce, vinegar, honey, and water.

Cook Bok Choy

Add bok choy. Toss well to coat.

Cover and cook 2–3 minutes until stems are tender-crisp.

Finish

Uncover, stir-fry another 1–2 minutes until glossy and just wilted.

Serve

Garnish and serve immediately.

Nutrition (Approx. per serving)

Calories: 70–90

Fiber: 2–3 g

Fat: 4–5 g

Carbs: 6–8 g

Pro Tips

Crunchy stems: Add stems first, leaves last.

Extra protein: Add tofu, shrimp, or sliced chicken.

Low sodium: Use low-sodium soy sauce.

No wok? A wide skillet works perfectly.

Variations

Garlic-only: Skip chili for mild version

Korean twist: Use gochujang instead of chili paste

Lemon-ginger: Add lemon zest at the end

Serving Ideas

Over steamed rice or quinoa

With noodles

As a side for fish or stir-fries