Sautéed Bok Choy with Ginger and Soy Sauce
Sautéed bok choy is a classic Chinese side dish that is quick and easy to make. It is a great way to use up leftover bok choy and is a delicious and healthy addition to any meal. This recipe for sautéed bok choy with ginger and soy sauce is simple to follow and results in a flavorful and satisfying dish.
Bok choy, also known as Chinese cabbage, is a leafy green vegetable that is native to China. It is a member of the Brassicaceae family, which also includes cabbage, broccoli, and cauliflower. Bok choy is a popular ingredient in Chinese cuisine and is often used in stir-fries, soups, and salads. It is also a good source of vitamins A and C, and calcium.
Sautéed Bok Choy with Ginger and Soy Sauce Sautéed Bok Choy with Ginger and Soy Sauce Sautéed Bok Choy with Ginger and Soy Sauce Sautéed Bok Choy with Ginger and Soy Sauce
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 head of bok choy, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon minced ginger
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add bok choy and cook, stirring occasionally, until wilted and tender, about 5 minutes.
  3. Stir in ginger and cook for 1 minute more.
  4. Add soy sauce, water, cornstarch, and sesame oil (if using).
  5. Bring to a boil, then reduce heat and simmer until sauce has thickened, about 1 minute.
  6. Season with salt and pepper to taste.
  7. Serve immediately.
Why It Works
  • The combination of ginger and soy sauce is a classic flavor combination that is used in many Chinese dishes.
  • The cornstarch helps to thicken the sauce and gives it a glossy finish.
  • The sesame oil adds a nutty flavor to the dish.
  • Sautéing the bok choy quickly over high heat helps to retain its鮮味 (pronounced "xian wei"), or savory flavor.