Stir-Fried Bok Choy with Ginger and Garlic

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Quick and easy and good for you. I loved it. I added some finely chopped scalllions. It taste great.

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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!

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I used sesame oil in place of olive oil for this dish and I served it with Asian Style Salmon Cakes

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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.

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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.

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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.

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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.

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I used Chinese cabbage, but it still tasted great....

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excellent taste, hardly any prep. I added red pepper flakes.

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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.