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Ginger Soy Bok Choy - easy and healthy sauteed bok choy with 4 ingredients. This recipe takes only 10 mins to make from start to finish and perfect as a side dish for weeknight dinner!
Sauteed Bok Choy
Bok Choy is one of my favorite Asian vegetables. They are leafy, crisp and watery in texture. They are also super healthy and one of the easiest vegetables to make at home!
The taste of bok choy is so good that I can eat them every day, in simple saute dishes such as this ginger soy bok choy. Sauteed bok choy is utterly refreshing and delicious!
When it comes to cooking vegetables, less is more.
You only need a few key ingredients: aromatics such as garlic or ginger, soy sauce, squirts of lemon juice and salt. Bok choy has a very mild taste, so the vegetables soak up the flavors of seasonings and ingredients used in the recipe.
The end result is always beyond amazing.
Ingredients For The Recipe
This ginger soy bok choy is absolutely easy to make. It calls for 5 ingredients, takes just 10 minutes from prep to dinner.
- Cooking oil
- Ginger
- Soy Sauce
- Lime Juice
See the recipe card for full information on ingredients.
Frequently Asked Questions
Yes, this recipe is absolutely healthy. Bok choy are now stocked in regular supermarkets so buy them and try this recipe. I will assure you that you will want this recipe on your weekly rotation!
This recipe is only 94 calories per serving.
What To Serve With Ginger Soy Bok Choy
This meal is best served with a main dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Ginger Soy Bok Choy
Ingredients
- 1 tablespoons oil
- 2- inch (5cm) ginger, peeled and minced
- 12 oz (350g) baby bok choy
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
Instructions
- Rinse the bok choy with cold water and drain. Cut off the lower part of the stems and slice the larger leaves lengthwise in half. Set aside.
- Heat a skillet with oil and sauté the ginger until aromatic. Add the bok choy and stir-fry quickly a few times before adding the soy sauce and lemon juice
- As soon as the bok choy is wilted, dish out and serve immediately. Do not overcook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So simple, but so refreshing! Fabulous
Thank you for your kind comment, Dan.
Also, as for Ms Barbara, get a grip lady!!!! You are cooking excellent Chinese dishes. NOT WRITING A BOOK !!!!!!! This chef knows what she’s saying and how she is cooking her own recipes. Just follow what she is trying to teach you!!! Don’t comment on her grammar!!! She’s a fantastic chef! Sincerely, Kathleen L Wood retired professional chef
Delighted as usual!!!!!!!
Hi ?
Look yum ?. Could I use French beans or snake beans for this recipe?
Yes.
I love bok choy and make it often, but please reconsider your description of the ginger “pieces”. Why? Because it reads as if every “piece” of ginger is one inch long, not wide… and you don’t say how thick they should be. Instead of “piece”, perhaps you could change the wording to something like “coin” so American English speakers can easily visualize what you mean. Example: (serves 4) 4 one inch wide coins of ginger, peeled and minced. For Americans, an approximate amount it should measure in terms of volume after chopping (teaspoons/tablespoons)…. or even an approx amount that it should weigh would be very helpful.
Regardless of “girth” 2 inches is 2 inches. A 2 inch length, peeled and minced. Not complicated for this English speaking american.
Rasa’s description has always been very clear to me, ginger is almost always similar in girth. No need for coins or any other nonsense.
Completely agree with Sophia. American English speaker in the house and I have no problem understanding Rasa’s description. As a matter of fact, describing it as “coin” would be more confusing, in my opinion. Rasa, you’re doing an awesome job and I enjoy your recipes.
Thanks for your support!
Exactly! This is not complicated, in fact, it’s super simple and the amount of ginger is really up to the discretion of each person. Some may use a bit more while others may use less. That’s the beauty of these recipes. It’s not an exact science and they are flexible which makes it easy and accessible for anyone.