Description

Tender bok choy is bathed in a vibrant ginger-chili sauce in this quick and flavorful 30-minute meal. Serve over steamed rice for a complete, nourishing dinner.

Ingredients

– 1 pound bok choy, stems and leaves separated and chopped into 1-inch pieces

– 2 tablespoons vegetable oil

– 3 cloves garlic, minced

– 1 tablespoon grated fresh ginger

– 2 red chilies, thinly sliced (or 1/2 teaspoon red pepper flakes)

– 2 tablespoons soy sauce

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

– 1/4 cup vegetable or chicken broth

– 2 teaspoons cornstarch

– Salt and pepper to taste

– Cooked white rice, for serving

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Instructions

1. Separate the bok choy stems and leaves. Chop the stems into 1-inch pieces and the leaves into bite-sized pieces.

2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bok choy stems, garlic, ginger, and chilies. Stir-fry for 2-3 minutes until fragrant.

3. Add the bok choy leaves and continue stir-frying for 2-3 minutes until the leaves are wilted and the stems are tender-crisp.

4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, broth, and cornstarch. Pour the sauce into the skillet and toss to coat the bok choy.

5. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.

6. Season with salt and pepper to taste.

7. Serve the Bok Choy with Ginger Chili Sauce immediately, over steamed white rice.

Notes

For a spicier dish, use more chili peppers or red pepper flakes. You can also substitute baby bok choy or regular cabbage if needed.

Prep Time: 10
Cook Time: 20
Category: Vegetarian & Vegan Mains
Method: Stir-Fry
Cuisine: Asian