Garlic Ginger Bok Choy Stir Fry

Servings: 4 as a side
Active Time: 10 minutes
Total Time: 15 minutes

Ingredients

• Bok Choy: 1 large bunch (~1 lb), ends trimmed and leaves separated
• Garlic: 3 cloves, minced
• Ginger: 1-inch piece, peeled and minced (or grated)
• Soy Sauce: 2 tbsp (or tamari for gluten-free)
• Sesame Oil: 1 tbsp
• Olive Oil or Neutral Oil: 1 tbsp (for stir-frying)
• Optional: 1 tsp sesame seeds for garnish
• Optional: 1 tsp rice vinegar or squeeze of lemon for brightness

Instructions

1. Prep the Bok Choy

• Trim the ends off the bok choy, separate the leaves, and rinse thoroughly to remove any grit.
• If the stalks are large, cut them into smaller pieces (about 1–2 inches) while keeping the tender greens whole or in larger sections.

2. Heat the Pan

• Heat a large skillet or wok over medium-high heat.
• Add the olive oil.

3. Sauté Aromatics

• Add the minced garlic and ginger, stirring for 30 seconds until fragrant (careful not to burn).

4. Cook the Bok Choy

• Add the bok choy stalks first (as they take longer to cook). Stir-fry for 2–3 minutes until slightly softened.
• Toss in the bok choy greens and stir-fry for an additional 1–2 minutes until they are just wilted but still vibrant.

5. Season

• Drizzle with soy sauce and sesame oil. Stir everything to combine evenly.
• Optional: Add a splash of rice vinegar or a squeeze of lemon for brightness.

6. Serve

• Garnish with sesame seeds if desired.
• Serve warm as a side dish or over rice/quinoa for a light meal.