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.
To make this a meal, I like to serve this as a side for Cauliflower Fried Rice or quickly stir-fried chicken, pork or beef .
Spicy Sesame Ginger Bok Choy
I’ve written this recipe to serve two; feel free to double or triple it!
Course: Side Dish
Cuisine: Asian
Servings: 2 people
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.
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
This looks delicious! I don’t have chili paste on hand today. Is there any other substitute for chili paste.
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!
My husband loves bok Chou and hot spices, he’s going to love this tonight for dinner
Wonderful! Thank you, Cindy!
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!
So glad you enjoyed it!
This is so delicious and simple. Thanks for the recipe!
So glad you enjoyed, Tori!
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.
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. 🙂
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!
Thanks Kalyn!
Pairing bok choy with sesame oil sounds wonderful!
I love the combination, Shashi…especially coupled with a little red pepper kick.
I love eating bok choy but usually someone has to wash it for me because those crevices always seem to hide slugs! 😛
You crack me up, Lorraine!
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!
Oh good, I hate to be alone in wanting to top everything with an egg. 🙂