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A simple and healthy side dish for Asian meals.

Sautéed Bok Choy
Recipe type: Side
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Turn off the heat, and stir in the sesame oil.