I serve this as a vibrant, spicy side dish— tender bok choy bathed in a fragrant ginger‑chili sauce. It comes together quickly and adds both color and a little kick to my meals.
Why You’ll Love This Recipe
I love how fast and easy it is—just a few minutes on the stove and dinner is upgraded. The bok choy stays crisp-tender, and the sauce combines heat, ginger aroma, and umami. It’s versatile: I pair it with rice, noodles, or grilled protein. And cleanup is minimal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds (about 680 g) baby bok choy, trimmed and washed
1 teaspoon salt
1 tablespoon vegetable oil (or neutral oil)
1 tablespoon fresh ginger, finely grated
1 red chili pepper, seeded and finely minced (or more to taste)
2 cloves garlic, minced
2 tablespoons light soy sauce
2 teaspoons (about 10 ml) fish sauce (optional, for extra depth)
1 teaspoon sugar
1 tablespoon water (to loosen sauce)
½ teaspoon toasted sesame oil
directions
Trim off any tough base of the bok choy and rinse thoroughly. If the heads are large, cut in half lengthwise.
Sprinkle salt over the bok choy. Steam or blanch until just tender (about 3 to 5 minutes), then drain and transfer to a warmed serving dish.
Meanwhile, heat a wok or skillet over medium‑high heat. Add the vegetable oil.
Add the grated ginger, minced chili, and garlic. Stir‑fry for about 30 seconds to 1 minute, until fragrant (don’t let garlic burn).
Stir in the soy sauce, fish sauce (if using), sugar, and water. Let it simmer for 30 seconds, until everything melds.
Drizzle in the sesame oil, toss gently, and then pour the sauce over the bok choy. Serve immediately.
Servings and timing
Serves: 4 as a side
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
Make it vegetarian/vegan by omitting fish sauce or substituting with more soy sauce or a dash of mushroom sauce.
Add sliced scallions or a splash of lime juice for brightness.
Increase the heat by adding extra chilies or a dash of chili oil.
Stir in toasted sesame seeds or crushed peanuts before serving for texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat—avoid overcooking so the bok choy doesn’t become too soft. If the sauce has thickened, add a splash of water or soy sauce to loosen it.
FAQs
What type of bok choy works best?
I prefer baby bok choy because it’s tender and cooks fast. If using regular bok choy, I cut the stems thinner and cook a little longer so it softens properly.
Can I reduce or omit the chili if I don’t like heat?
Yes, I often reduce to half a chili or skip it altogether. The dish is still tasty with just ginger and garlic. You can always add chili later.
Is fish sauce necessary?
No—fish sauce adds umami and depth, but the dish is still good without it. I sometimes use it when I want extra savory character, but it’s optional.
Can I make this ahead?
I don’t recommend making it too far ahead—the bok choy will release water and get soggy. But you can prep the sauce and chop aromatics ahead, then stir‑fry fresh just before serving.
What should I serve with it?
I often serve it with steamed rice, grilled chicken, tofu, or a simple noodle dish. The sauce is nice to “soak up,” so plain starches are a good match.
Conclusion
This bok choy with ginger chili sauce has become one of my go-to sides when I want something quick, flavorful, and a little spicy. It takes virtually no time, requires just simple ingredients, and adds a fresh, punchy green to the plate. Let me know how yours turns out or if you’d like a variation (e.g. milder, with nuts, etc.).
