Bok Choy, or Chinese cabbage, is a great leafy green that makes for a tasty side dish everyone will love! We love this bad boy on its own, but when paired with garlic and fresh ginger it’s truly something else. If you’re making Chinese food or if you just want a vegetable that people will snatch up like hotcakes, this is a great choice.
If you don’t have all of the ingredients in your pantry and don’t feel like making another trip, this dish is just as delicious using just garlic, ginger and soy sauce. Everything else is an added bonus–makes the bok choy taste amazing, but you’ve already got an excellent starting point. This baby green is the best way to round out a meal and once you try it, we know you’ll soon be adding it to your weekly rotation!
Garlic & Ginger Bok Choy
- 1 1/4 pounds bok choy
- 3 cloves garlic, thinly sliced
- 1/2-inch square ginger, peeled and finely chopped
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 1 tablespoon low-sodium chicken broth
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- kosher salt and freshly ground pepper, to taste
- Cut the bok choy in half lengthwise and remove the core from the bottom of the cabbage.
- Carefully rinse bok choy to remove any dirt or particles.
- In a small bowl, combine oyster sauce, chicken broth, cornstarch and sesame oil. Whisk until cornstarch is completely dissolved and set aside.
- Heat peanut oil in a large pan or skillet over medium heat and cook garlic and ginger, stirring constantly so as not to burn, for 30 seconds, or until fragrant.
- Add bok choy, seasoned with salt and pepper, and stir to coat thoroughly. Cook for 3-5 minutes, or until bok choy leaves are wilted and stalks are tender crisp.
- Remove pan from heat and stir cornstarch mixture into the bok choy. Toss so that everything is coated thoroughly.
- Transfer to a serving platter and enjoy immediately.
Recipe adapted from Fine Cooking