Easy Bok Choy
This Easy Bok Choy recipe is a super speedy side dish that is the perfect addition to any meal. Made with just a handful of ingredients, that's nutritious as it is delicious and will become your go-to side dish!
Ingredients
Easy Bok Choy Ingredients
- 1 bag fresh bok choy, washed
- 3-4 medium garlic cloves, sliced
- 1 inch fresh ginger, cut into small pieces
- ⅓ tsp sea salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1-2 tbsp olive oil (adjust to taste)
- small pinch of dried red chilli flakes* (optional)
- ½ tsp coconut aminos (optional)
- 1 tsp tapioca starch (arrowroot starch) (optional)
Equipment
- large wok (or large pot)
- cutting board
- paring knife
- measuring spoons
- large spoon
- large bowl
Instructions
Prep
- Cut the bottom stem of the bok choy, discard, and fan out all leaves and place in a large bowl. Wash thoroughly a few times, there can sometimes be some sand and grit in between the leaves. Put aside.
- Peel and slice the garlic and ginger into thin discs or long strips. Set aside.
Cook Time
- Add oil to a large wok on medium heat. Once the oil is heated, add the garlic and ginger you should hear a nice sizzle sound, let it infuse into the oil for about 30-60 seconds, and now add the red chilli flakes.
- It's now time to add the bok choy! It may splutter a bit because of the water from the bok choy and the oil mixing, so please be careful. Once you have added the bok choy, turn up the heat to medium-high and mix everything well. Cover with a lid.
- Remove the lid, you will notice within a couple of minutes of cooking the bok choy will start to wilt down. It's now time to add our seasoning, sea salt, black pepper, and coconut aminos.
- OPTIONAL: If you notice a lot of water with the bok choy, you can add a tapioca starch slurry to help thicken it up more, if you desire. See notes below for how to make tapioca starch slurry.
- Cook for 5-7 minutes, mixing occasionally. You will know it's ready when the bok choy becomes soft yet still has a slight crunch to it. It's now ready to serve! This side dish pairs perfectly with rice, fish, chicken, and beef. Enjoy!
Notes
* The red chilli flakes are quite potent, so you really don't need much, a little goes a long way! Also, the red chilli flakes are entirely optional, so if you don't want to add them, no problem! They are just as tasty without them.
NOTE: If you want it saucier, add a couple of tablespoons of water when cooking.
TIP: Add a tapioca slurry if it's more watery and you want to thicken it up (though it still tastes fabulous when you have a watery sauce!). Just add 1 teaspoon of tapioca starch (or arrowroot starch) with 2-3 teaspoons of water. Mix together well, without any clumps. Add 1/2 tsp of the mixture at a time. It will thicken up quickly, so you may not need a lot. Putting too much can make it gummy, so just add as much as you need.
STORAGE: If you have any leftover bok choy, store it in an air-tight container for 1-2 days. I don't recommend freezing them as they have a lot of water content in them, and would recommend consuming them within a couple of days of making them for optimal taste.