A simple and healthy side dish for Asian meals.
Sautéed Bok Choy
Recipe type: Side
- 2 tablespoons vegetable oil
- 2 medium garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ¼ teaspoon red pepper flakes
- 1½ pounds bok choy, cleaned, ends trimmed, and cut on the bias into 1-inch pieces
- 2 tablespoons soy sauce
- ¼ teaspoon toasted sesame oil
- In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the liquid has evaporated, about 2 minutes.
- Turn off the heat, and stir in the sesame oil.