Quick Bok Choy with Ginger Chili Sauce Recipe | Easy Healthy Side Dish
Make this quick bok choy with ginger chili sauce for a fast, healthy side dish. Tender bok choy sautéed with zesty ginger and spicy chili sauce — ready in minutes and packed with flavor.
Equipment
- Wok or skillet
- Saucepan (for blanching option)
- Mixing bowls
- Measuring spoons
- Tongs
- Microplane (for grating ginger)
Ingredients
- 1 lb baby bok choy, halved lengthwise
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp chili oil or paste (adjust to taste)
- 2 tbsp soy sauce or tamari
- 1 tbsp lemon juice or rice vinegar
- 1 tbsp lemon juice or rice vinegar
- 1 tbsp neutral oil (for stir-frying)
- Sesame seeds or scallions, for garnish
Instructions
- Prep: Wash bok choy thoroughly; halve lengthwise.
- Blanch or stir-fry: Blanch in boiling water for 2–3 minutes until crisp-tender, or stir-fry in oil for the same time.
- Sauce: In skillet, sauté garlic and ginger until fragrant. Add chili oil/paste, soy sauce, lemon juice, and honey. Simmer briefly.
- Combine: Toss bok choy with sauce until coated.
- Serve: Garnish with sesame seeds or scallions.
Notes
- Make-ahead: Sauce can be prepared up to 3 days in advance.
- Storage: Refrigerate cooked bok choy up to 2 days; reheat quickly in skillet.
- Variations: Swap greens (kale, broccoli), add proteins (tofu, shrimp, chicken), or adjust chili/honey balance.
- Best practice: Cook bok choy briefly to preserve crunch and color.