Here’s a simple and flavorful recipe for Bok Choy with Ginger Chili Sauce — a perfect side dish or light main that’s quick, healthy, and packs a punch!
🥬 Bok Choy with Ginger Chili Sauce
Ingredients:
For the Bok Choy:
- 1 lb (about 450g) baby bok choy, halved lengthwise and washed
- 1 tbsp neutral oil (e.g. canola, vegetable, or avocado oil)
- Salt, to taste
For the Ginger Chili Sauce:
- 1 tbsp fresh ginger, finely minced or grated
- 2 garlic cloves, minced
- 1–2 tbsp chili paste or chili crisp (adjust to heat preference)
- 2 tsp soy sauce (or tamari for gluten-free)
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar or maple syrup (optional, for a hint of sweetness)
- 2 tbsp water (to loosen the sauce if needed)
Instructions:
- Prepare the Sauce:
- In a small bowl, mix together ginger, garlic, chili paste, soy sauce, rice vinegar, sesame oil, and brown sugar.
- Add water a little at a time to get your desired consistency. Set aside.
- Cook the Bok Choy:
- Heat oil in a large skillet or wok over medium-high heat.
- Add bok choy cut side down and sear for 2–3 minutes until lightly browned.
- Flip and cook the other side for 2–3 minutes until tender-crisp. Add a splash of water and cover to steam for another minute if needed.
- Season lightly with salt.
- Combine & Serve:
- Transfer bok choy to a serving plate.
- Spoon the ginger chili sauce over the top.
- Optional: Garnish with sesame seeds or chopped scallions.
🌶️ Tips & Variations:
- Add protein: Top with grilled tofu, tempeh, or a soft-boiled egg.
- Spice it up: Use fresh red chili slices or add a dash of sriracha for extra heat.
- Make ahead: The sauce can be prepped and refrigerated for up to 5 days.
Let me know if you’d like a printable recipe card or want to scale this up for a group!