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    Recipes » Side Dish

    Spicy Sesame Ginger Bok Choy

    Published: Sep 20, 2014 · Modified: Sep 1, 2020 by Marissa Stevens · 18 Comments

    Low CarbPaleoVegetarianWhole30Vegan

    This post may contain affiliate links.

    Jump to Recipe
    A bowl with Spicy Sesame Ginger Bok Choy, ready to eat.

    Some vegetables that deserve center stage always seem to end up in a supporting roll. I've already made my case for Chinese broccoli, now I want to talk about baby bok choy.

    Like everyone else, I love baby bok choy in a mixed vegetable stir-fry. But it's also wonderful on it's own. 

    You'll find that baby bok choy is amenable to many flavor combinations. This is one of my favorites: sesame oil, garlic, ginger, and a little chili paste kick.

    Bok-Choy

    To make this a meal, I like to turn it into a Soba Noodle Bowl or serve as a side for Cauliflower Fried Rice or quickly stir-fried chicken, pork or beef .

    Spicy Sesame Ginger Bok Choy

    Marissa Stevens
    I've written this recipe to serve two; feel free to double or triple it!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine Asian
    Servings 2 people
    Calories 95 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 tablespoon sesame oil
    • 2 cloves garlic minced
    • 1 tablespoon grated fresh ginger
    • 4 heads baby bok choy coarsely chopped
    • 1 teaspoon red chile paste such as sambal oelek
    • 1 tablespoon soy sauce
    • 1 teaspoon toasted sesame oil

    Instructions
     

    • Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir 1 minute.
    • Add bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp-tender.
    • Transfer to serving bowl and drizzle with toasted sesame oil. Serve.

    Nutrition

    Calories: 95kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 506mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 2mgCalcium: 10mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kathy says

      April 11, 2019 at 7:36 am

      This looks delicious! I don't have chili paste on hand today. Is there any other substitute for chili paste.

      Reply
      • Marissa says

        April 11, 2019 at 8:36 am

        Hi Kathy! Yes, absolutely. You can use Sriracha, Tabasco (or other vinegar based hot sauce), gochujang, or even a healthy pinch of crushed red pepper!

        Reply
    2. Cindy says

      March 28, 2019 at 1:00 pm

      My husband loves bok Chou and hot spices, he’s going to love this tonight for dinner

      Reply
      • Marissa says

        March 29, 2019 at 12:02 pm

        Wonderful! Thank you, Cindy!

        Reply
    3. Wolf says

      March 24, 2019 at 6:18 pm

      Tried this recipe this evening as I was hunting something simple and quick to use up my bok choy - this was awesome! the red peper chile paste was a great touch and added some "bam".
      thanks for sharing it!

      Reply
      • Marissa says

        March 25, 2019 at 9:16 am

        So glad you enjoyed it!

        Reply
    4. Tori says

      February 26, 2019 at 1:04 pm

      5 stars
      This is so delicious and simple. Thanks for the recipe!

      Reply
      • Marissa says

        February 28, 2019 at 2:38 pm

        So glad you enjoyed, Tori!

        Reply
      • Brian Nockels says

        September 24, 2019 at 5:55 pm

        We live in Iowa.For my 2nd garden crop I decided to try growing bok choy. ( planted in first of September in Iowa. It was a perfect crop - planted seeds and had beautiful stalks of this gorgeous Asia lettuce in 3-4 weeks.

        I gave some to my friend but I had so much! This was a perfect recipe to use up a nice portion of the bok choy.

        I boosted to sesame oil to three tablespoons, added slice pork ribeye, udon noodles, and green onions.

        I like to kick it up a bit so I added extra red pepper flakes and Thai Chili sauce.

        So good - next time I will add water chestnuts.

        Reply
        • Marissa says

          September 25, 2019 at 4:42 pm

          Lucky you with all of that bok choy! I'm so glad that you enjoyed this recipe and made it your own! I love your additions to make it a meal. 🙂

          Reply
    5. KalynsKitchen says

      October 01, 2014 at 8:21 am

      Your photo makes me want to run to the Asian market and get some Baby Bok Choy! Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

      Reply
      • Marissa says

        October 01, 2014 at 8:38 am

        Thanks Kalyn!

        Reply
    6. Shashi at runninsrilankan says

      September 23, 2014 at 7:43 am

      Pairing bok choy with sesame oil sounds wonderful!

      Reply
      • Marissa says

        September 23, 2014 at 8:11 am

        I love the combination, Shashi...especially coupled with a little red pepper kick.

        Reply
    7. Lorraine @ Not Quite Nigella says

      September 21, 2014 at 3:23 am

      I love eating bok choy but usually someone has to wash it for me because those crevices always seem to hide slugs! 😛

      Reply
      • Marissa says

        September 21, 2014 at 8:33 am

        You crack me up, Lorraine!

        Reply
    8. Becky Winkler says

      September 20, 2014 at 4:41 pm

      Yum! I have never made bok choy alone, but this sounds really good. I have all the ingredients other than the bok choy itself. I think I will opt for the egg-on-top version!

      Reply
      • Marissa says

        September 20, 2014 at 6:44 pm

        Oh good, I hate to be alone in wanting to top everything with an egg. 🙂

        Reply

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