• Bok Choy in Ginger Sauce

    By Jeri Mobley-Arias

    During these warmer months, there are days when I’m down to make a huge, delicious spread, and days when steamed rice + veggies is just enough. This is my I-want-to-be-out-of-the-kitchen-in-15-minutes recipe.

    • Most nights I enjoy a simple dinner consisting of rice, stir-fry veggies… and that’s it. When you have a great veggie side dish like this, you don’t always need multi-course meal. The slivers of ginger aren't overpowering, yet, fragrant and tasteful enough to give the leafy greens a delicious flavor.

      Whenever I make this dish, I often eat it with sinangag (Filipino garlic rice), a dollop of chili oil, and an egg (next level!).

      Other ways to enjoy this is with grilled fish, shrimp, chicken, and steamed rice.

      You can get creative with this dish and use a number of different green leafy veggies. Chinese broccoli and spinach (with long stems still attached) work well, too!

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  • Bok Choy in Ginger Sauce

    By Jeri Mobley-Arias

    During these warmer months, there are days when I’m down to make a huge, delicious spread, and days when steamed rice + veggies is just enough. This is my I-want-to-be-out-of-the-kitchen-in-15-minutes recipe.

    • Total Time:
      15 minutes
    • Servings:
      2-3

    Ingredients

    • ¾ pound baby bok choy, washed + bottom stem removed
    • 1 tablespoon avocado oil
    • 2 tablespoon ginger, slivered
    • 1 tablespoon + 1 tsp Shaoxing wine
    • ¾ teaspoon sugar
    • ¼ cup chicken broth
    • ⅛ teaspoon kosher salt or salt to taste

    Instructions

    1. Heat oil in a wok or skillet over medium-high heat. Add ginger and cook until fragrant.
    2. Add Shaoxing wine, sugar, and bone broth and stir until sugar dissolves.
    3. Add bok choy and mix well. Cook for 2-4 minutes or until the white fibrous part of the bok choy is slightly softened.

    Serve immediately and enjoy!

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