Baby Bok Choy with Garlic and Ginger

Change up your veggies with this delicious, quick and easy baby bok choy made with garlic and ginger in 15 minutes or less.

Baby Bok Choy with Garlic and Ginger

Have you ever been in a vegetable side dish rut where it’s either green beans, peas or corn with dinner?

It happens to me often.

The good news is that it’s easy to break out of such a rut because there are so many different kinds of fresh veggies at our fingertips.

For a veggie change up, I like to make baby bok choy.

It used to be hard to find baby bok choy in the market but now it seems to be available most all of the time.

It’s even in the produce department at Walmart.

Baby bok choy has a mild cabbage taste (which makes sense since it’s a type of Chinese cabbage), and I especially like it cooked to where the bottom ends of the stalks have a slight crunch to them.

In this recipe, the baby bok choy is lightly sautéed, and then steamed in a skillet with fresh minced garlic and ginger root.

Then it’s topped with a drizzle of quick sauce made from the leftovers in the pan (garlic, ginger, soy sauce) plus sesame oil.

Sooo good.

Here are more vegetable recipes you may like “Garlic, Wasabi and Sage Green Beans“, “Bourbon and Maple Brussels Sprouts with Pear and Feta Cheese” and “Grilled Corn with Basil and Gorgonzola Blue Cheese“.

Let’s check out the ingredients.

Baby Bok Choy with Garlic and Ginger

Baby bok choy, garlic, ginger, olive oil, soy sauce, sesame oil, water and sesame seeds

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

First, rinse the bok choy really good.

TIP – Rinse especially well in the middle and in between each stalk (this is where sand and grit may be).

Baby Bok Choy with Garlic and Ginger

On a cutting board, carefully cut off the excess stem ends at the base of each bunch of bok choy.

TIP – Be careful not to cut too much of the stem end off or the stalks won’t have anything to hold on to and they’ll fall off from the bunch.

Next, cut the bok choy in half lengthwise.

Baby Bok Choy with Garlic and Ginger

Once each bunch is cut in half, if you like, you can give the bok choy another rinse in between each stalk since they’re more accessible (it’s so awful to bite into something that has a gritty crunch that shouldn’t be there).

Baby Bok Choy with Garlic and Ginger

Then peel and mince both the garlic and ginger root.  Set aside.

Baby Bok Choy with Garlic and Ginger

Heat a skillet on low heat and add olive oil.

Baby Bok Choy with Garlic and Ginger

With a heat resistant spatula, spread the olive oil around the pan (or carefully tilt the pan to spread the oil).

Baby Bok Choy with Garlic and Ginger

Add the garlic and ginger to the pan.

Baby Bok Choy with Garlic and Ginger

Stir the garlic and ginger in with the oil…

Baby Bok Choy with Garlic and Ginger

…this not only coats the garlic and ginger but also adds flavor to the oil.

Let cook (while stirring) until the garlic and ginger start to sizzle (about 3 minutes).

Baby Bok Choy with Garlic and Ginger

Next…

Baby Bok Choy with Garlic and Ginger

…lay the bok choy in the pan cut-side-down.

Pack the bok choy into the pan in a single layer.

Baby Bok Choy with Garlic and Ginger

In the 12-inch skillet that I used, I was able to put 10 halves (5 small bok choy bunches) in the pan.

The amount that can fit in this size skillet would depend on how big the bunches of baby bok choy are.

Let cook in the pan for 2 minutes and then…

Baby Bok Choy with Garlic and Ginger

…drizzle water over the bok choy…

Baby Bok Choy with Garlic and Ginger

…and cover with a lid (don’t be like me and pick the wrong size pan lid out of the kitchen cabinet…oh well, if it works why not right?).

Let the bok choy steam (still on low heat) for 3 minutes

Baby Bok Choy with Garlic and Ginger

…or until it’s just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk).

Baby Bok Choy with Garlic and Ginger

Drizzle soy sauce on top of the bok choy.

Baby Bok Choy with Garlic and Ginger

Transfer the baby bok choy from the pan on to a serving dish.

Remove the pan from the heat…

Baby Bok Choy with Garlic and Ginger

…and carefully transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl.

Baby Bok Choy with Garlic and Ginger

In the bowl, add sesame oil…

Baby Bok Choy with Garlic and Ginger

…stir…

Baby Bok Choy with Garlic and Ginger

…and drizzle on top of the baby bok choy.

Baby Bok Choy with Garlic and Ginger

Serve warm as a side dish…

Baby Bok Choy with Garlic and Ginger

…either cut-side up…

Baby Bok Choy with Garlic and Ginger

…or cut-side down.

Baby Bok Choy with Garlic and Ginger

Garnish with sesame seeds (optional).

Baby Bok Choy with Garlic and Ginger

And dig in.

Thank you so much for stopping by CCC!

More Asian Inspired Recipes You May Like:

Mango Orange Walnut Shrimp

Pan-Fried Pork and Cilantro Dumplings

Sweet and Spicy Chicken with Rice

Tempura Shrimp with Honey Mustard Dipping Sauce

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