Ingredients
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1 pound baby bok choy (small to medium heads)
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1 tablespoon oil (olive, avocado, or vegetable oil)
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2 cloves garlic, chopped
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1 teaspoon fresh ginger, chopped or grated
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2 tablespoons water
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¼ teaspoon salt (or to taste)
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Optional: sesame seeds for garnish
Instructions
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Heat oil in a large skillet or wok over medium-high heat.
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Add garlic and ginger and sauté for about 1 minute, until fragrant.
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Add baby bok choy and toss to coat in the oil. Cook for 2–3 minutes until leaves begin to wilt.
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Add water and salt, then cover the pan.
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Cook for about 5 minutes, until stems are tender but leaves remain bright green.
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Sprinkle with sesame seeds if desired and serve immediately.
Notes
Best Flavor
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Slice bok choy lengthwise and sear cut-side down first for a lightly charred, restaurant-style finish.
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Finish with a splash of soy sauce or rice vinegar for extra depth.
Avoid Overcooking
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Cook just until stems are tender; overcooking leads to mushy leaves and dull color.
Easy Variations
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Add red pepper flakes for heat.
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Drizzle a little sesame oil at the end for a nutty aroma.
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Toss into stir-fries with tofu, chicken, or noodles.
Meal Prep
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Wash and trim bok choy ahead of time and store in an airtight container in the fridge for up to 3 days.
Time Saver
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Use pre-minced garlic and ginger to cut prep time to under 5 minutes.
