Stir-Fried Bok Choy with Ginger and Garlic

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions
Watch how to make this recipe

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.


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4.6 54
<span>Great side dish for any Asian meal, you can add a few chopped scallions with the ginger, and a few pieces of shrimp before you add the bok choy, and serve it over thin rice noodles and it makes a great entree.</span> item not reviewed by moderator and published
This is a great recipe. I used baby bok choy. My family always asks for this. Thanks for a great recipe  item not reviewed by moderator and published
Good and simple! item not reviewed by moderator and published
This dish was great, but the quantity in the video did not match up with the recipe. She added 2-3 tsp minced garlic only 1 tsp minced/grated ginger and 1-2 TBS soy sauce. item not reviewed by moderator and published
I followed the recipe with the exception of separating the leaves and stalks. I stir fried the stalks first, then put the leaves in just to wilt. Delicious! item not reviewed by moderator and published
I used balsamic vinegar instead of soy sauce and didn't add any salt and added some sriracha in with the garlic/ginger/oil. Very tangy and flavorful. item not reviewed by moderator and published
Good and simple. I added mushrooms and cut back a bit on the ginger. It was too salty, but I didn't have reduced sodium soy sauce. This definitely needs it! item not reviewed by moderator and published
Love it. It's delicious, easy to fix and healthy. I used baby bok choy...not sure what the difference is as this is my first time cooking bok choy. I will definitely be using this recipe again...may try it with ponzu sauce as someone recommended next time. item not reviewed by moderator and published
So yummy! item not reviewed by moderator and published
I used dried ginger (sweetened) and followed all else...great! item not reviewed by moderator and published
Really delicious and easy to make. Everyone loves the flavor and my daughter who does not like Chinese food asks for this dish. Enjoy! item not reviewed by moderator and published
Though the recipe has potential and it was easy the taste was just... meh. The salty needs a bit of sweet to balance it out and with some other tweaking might be transformed into something pretty good. We get a lot of greens in our weekly CSA bin, but I probably will look for a new recipe next time. item not reviewed by moderator and published
So simple and so tasty. item not reviewed by moderator and published
So good! So quick! This has become one of my favorites. item not reviewed by moderator and published
I belong to Bountiful Baskets a food co-op and I received two Bok Choy in my basket. I used this recipe. So easy and delicious. I doubled the ginger, garlic and soy to the recipe but used it as a marinade for sliced sirloin steak. Then added the steak in my stir-fry. Served it over Jasmine rice. My husband loved it. A great fast and easy mid week meal. item not reviewed by moderator and published
Fantastic quick and simple recipe! This is also my first time cooking bok choy. It will definitely not be my last! item not reviewed by moderator and published
Yummy! I picked up some bok choy from the farmer's market &amp; this was my first time cooking it. I thought it wouldn't be enough soy sauce, but it was plenty. I paired it with a sirloin &amp; I will try making some fried rice next time. Also, there is nothing wrong with cooking this in olive oil. item not reviewed by moderator and published
Very tasty, I added little white wine after I sautéed the garlic and ginger. Very simply tasty! item not reviewed by moderator and published
I have never cooked book chop before. It was tasty and delicious, FYI I subbed ponzu sauce citrus flavored for the soy sauce, less sodium. Highly recommend, I then poured it over chicken cutlets I had browned as well. item not reviewed by moderator and published
Great recipe. item not reviewed by moderator and published
A great way to get my kids to eat a new veggie. item not reviewed by moderator and published
Very easy and quick to prepare. Also, very tasty. I used sesame oil instead of olive oil. It makes a delicious side dish. item not reviewed by moderator and published
Perfect side to accompany miso-glazed halibut and brown rice. I added spinach as well and used jarred minced ginger, and it was delightful. Definitely a new staple! item not reviewed by moderator and published
Simple and easy...delicious! I used 1 tsp. ground ginger instead of fresh, and it was not a problem. Eats well with grilled salmon and acorn squash. item not reviewed by moderator and published
So quick and easy; the best Bok Choy recipe I have tried. I used minced crystallized ginger and it worked out OK. Next time it will be fresh ginger. Simply Delicious!!! item not reviewed by moderator and published
Made this for my mother-in-law who loves bok choy and she loved it! Super easy to make and a great way to score points! item not reviewed by moderator and published
This is the first time I've made bok choy, and I was pleasantly surprised. I really like how it combines a cooked-spinach feel with a bit of crunch. This recipe is very simple and comes together in about 10 minutes, chopping included. It has a distinct "Asian" feel, and went well with some cooked rice on the side. I love both garlic and ginger, so I went a bit heavy on the both of those, and it was delicious. This will definitely be a staple in our home! item not reviewed by moderator and published
I really liked this dish, but I think it needs more ginger and I'll add more next time. item not reviewed by moderator and published
Now THIS is yummy! A great, healthy, easy alternative to the traditional veggies for dinner. item not reviewed by moderator and published
Very flavorful, crisp and delicious. Wonderful blending of flavors item not reviewed by moderator and published
I used pickled ginger instead of fresh or dried ginger and this turned out amazing! Served with a chimichurri flank steak and was a great combination of flavors! Will definitely do this recipe again! item not reviewed by moderator and published
Excellent. I added chick peas for the vegetarians in my family. They all but licked the plate!! item not reviewed by moderator and published
Tasty, fast, healthy. I used dry ginger, was still good item not reviewed by moderator and published
This came out great and it is very delicious,but i used soyabean oil instead of olive oil.My family loves it item not reviewed by moderator and published
Very yummy! I added a bit more ginger and less garlic for my taste...and will make this often. item not reviewed by moderator and published
Great! Haven't cooked too much Bok Choy and wasn't sure what to do.. this worked nicely. item not reviewed by moderator and published
Quick and easy and good for you. I loved it. I added some finely chopped scalllions. It taste great. item not reviewed by moderator and published
I love this bok choy recipe; it is simple and quick and tastes delicious! I love the ginger and soy sauce combo. I would say it takes a little longer than five minutes, depending on how much you use. I've already made it twice and it comes out great every time...such a nice change from green beans or broccoli! item not reviewed by moderator and published
I used sesame oil in place of olive oil for this dish and I served it with Asian Style Salmon Cakes item not reviewed by moderator and published
Just wanted to add a caveat. When doing chinese cooking it's not advisable to use olive oil. It doesn't take the high heat necessary to stir fry well. Veg oil is a safer alternative. No chinese cooks that I know of use olive oil. item not reviewed by moderator and published
I really love this recipe because it is so simple and fast. Bok choy is a great vegetable to go along with any oriental dish. With this recipe though, I add a little fish sauce (to taste) in addition to all of the other ingredients. The last time I made this dish, I used sushu ginger. I allowed the garlic to cook for a minute or so, then added the ginger and let it cook for a little less then a minute, then I added the stocks (they take the longest to cook). After the stocks have been cooking for maybe 4 minutes, I add the leaves. The sushi ginger has more taste then regular ginger, and it is sweeter. I would be careful about eating the ginger with the bok choy though - the ginger might not taste all that great. item not reviewed by moderator and published
I have used this recipe as a base for not just bok choi but also with spinach and even as a base for red cabbage, carrots and red pepper. It's easy and flavorful and lets the great taste of the fresh veggies of the season come through. We like ginger so I boost up the amount I use, but you can really adjust this to taste which I love. item not reviewed by moderator and published
Ok, so I've never cooked bok choy before but thought I would give it a try. I picked this recipe because it seemed very simple. I'm not a huge fan of ginger so I opted to leave it out. With that being said, I added brocoli and a few thinly sliced mushrooms to add more variety. It turned out great. The leftover soy sauce in the pan can quickly cook a few shrimp, which turns this into a healthy meal. item not reviewed by moderator and published
I used Chinese cabbage, but it still tasted great.... item not reviewed by moderator and published
excellent taste, hardly any prep. I added red pepper flakes. item not reviewed by moderator and published
In all fairness, this was my first time cooking bok choy, but I was a little disappointed in this dish after reading many favorable ratings. It was good, but really nothing special. item not reviewed by moderator and published
This was so easy. I didn't have ginger so put in a few chili flakes. I also used Braggs instead of soya sauce. My husband loved it and it's hard to make him eat greens! Will cook again soon. item not reviewed by moderator and published
The ginger overpowered the dish. Served it to 4 people and no one liked this dish. Won't ever cook this again. item not reviewed by moderator and published
I highly recommend this bok choy recipe. It's so full of flavor and really tasty! item not reviewed by moderator and published
I prepared recipe exactly but used Napa cabbage (shredded)instead of bok choy and it was really flavorful.Only took about 5 min. to cook, so it's a perfect weeknight choice for getting more veggies into your diet ! item not reviewed by moderator and published
This has come to be one of our favorite vegetables to have with ANYTHING. This recipe is great, but be sure to follow it to a tee. Fresh grated ginger really makes a difference. My 12 year old LOVES this! item not reviewed by moderator and published
I love bok choy, so this recipe was a delight. I did however make two slight adjustments. Instead of regular bok choy,I used baby bok choy and instead of low sodium soy sauce, I used Ponzu a citrus infused soy sauce. The ponzu really complimented the ginger without overpowering the natural sweetness of the baby bok choy. It was easy,fast,and delish! A hit with my family item not reviewed by moderator and published
I don't like ginger so I left it out. It was still delicious and incredibly easy! item not reviewed by moderator and published
I was watching Robin's Festive and Fast show and wanted to make the Honey Baked Ham with Mandarin Oranges with the Stir Fried Bok Choy with Ginger and Garlic as a side dish. Well, when I went to cook the ham I noticed it was already pre-glazed so I didn't use her glaze, but I did make the bok choy and OH, was it delicious! If you're looking for a yummy way to get those pesky greens into your diet, try this recipe. item not reviewed by moderator and published

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