Sesame Ginger Bok Choy

Name: Sesame Ginger Bok Choy
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil, for high-heat cooking; 2 clove garlic cloves, crushed and chopped; 1 tsp fresh ginger, finely minced; 8 head baby bok choy heads, trimmed and halved lengthwise; 1 tsp toasted sesame oil; 1 tbsp soy sauce, low-sodium preferred; 1 tbsp water; 0.25 tsp red chili flakes; sesame seeds, for garnish

Five-Minute Garlic Sesame Bok Choy

Those tender pale stalks and dark green leaves need just a flash in the pan to shine. A quick soy-sesame sauce clings to every surface, while fresh ginger and garlic create an aromatic base that makes this simple vegetable feel special.

ChineseAsianSide DishVegetarianVeganGluten FreeDairy FreeQuick MealsHealthyStir Fry

Prep5 min

Cook8 min

Total13 min

Servings4

Difficultyeasy

Ingredients

1 tbspvegetable oil, for high-heat cooking
2 clovegarlic cloves, crushed and chopped
1 tspfresh ginger, finely minced
8 headbaby bok choy heads, trimmed and halved lengthwise
1 tsptoasted sesame oil
1 tbspsoy sauce, low-sodium preferred
1 tbspwater
¼ tspred chili flakes
sesame seeds, for garnish(optional)

Instructions

Mix the sesame oil, soy sauce, water, and chili flakes in a small bowl until well combined. This sauce comes together fast, so have it ready before you start cooking — the bok choy moves quickly once it hits the heat.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the garlic and ginger, stirring constantly until they smell fragrant and the garlic just starts to turn golden — don't let them burn or they'll taste bitter.
⏱ 1 min 30 sec
Place the bok choy cut-side down in the pan, focusing on getting the thick white stems in contact with the heat first. Cook until the stems start to soften, then pour in your sauce mixture and add the green leaves. Toss everything together until the leaves are bright green and just wilted — they should still have some bite.
⏱ 6 min
Transfer to a serving platter and scatter sesame seeds over the top for a nutty crunch. Serve immediately while the bok choy still has that perfect balance of tender stalks and silky leaves.