Description
A quick and vibrant side dish featuring crisp-tender baby bok choy bathed in a fragrant ginger-chili sauce with umami depth and a spicy kick.
Ingredients
- 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 fish sauce (optional)
- 1 teaspoon sugar
- 1 tablespoon water
- ½ teaspoon toasted sesame oil
Instructions
- 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.
- 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.
- Stir in the soy sauce, fish sauce (if using), sugar, and water. Let it simmer for 30 seconds.
- Drizzle in the sesame oil, toss gently, and pour the sauce over the bok choy. Serve immediately.
Notes
- Omit fish sauce or replace with soy/mushroom sauce for a vegan version.
- Add scallions, lime juice, sesame seeds, or peanuts for variety.
- Store leftovers in the fridge for up to 2 days and reheat gently with a splash of water if needed.
