Baby Bok Choy with Garlic Soy Dressing
A delicious side dish of crisp-tender sautéed baby bok choy tossed with a savory Asian-style sauce made with garlic, soy sauce, sesame oil, and sriracha.
Servings : 4
Ingredients
For the Bok Choy:
- 3 tablespoons vegetable oil
- 4 pieces (about 1.5 pounds total) baby bok choy, halved longwise
For the Garlic Soy Dressing:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 4 tablespoons low sodium soy sauce
- 1 to 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Heat 3 tablespoons vegetable oil in a large skillet set over medium-high heat.
- To the hot oil add the halved bok choy pieces to the skillet, cut side down; cook for 2 minutes.
- Turn over the bok choy and cook for a minute. Add more oil, if needed.
- Cover and continue to cook for about 3 to 4 minutes, or until crisp-tender. Turn the bok choy couple times while cooking.
- When done, remove bok choy from the skillet and set aside.
- Return skillet to the heat and add a tablespoon of vegetable oil.
- Stir in the minced garlic and cook for 20 seconds, or until fragrant.
- To the skillet, add soy sauce, sriracha, rice vinegar, lime juice, and sesame oil; whisk until well combined.
- Cook for 1 minute, or just until the sauce starts to thicken.
- Remove from heat.
- Drizzle or brush the sauce over the bok choy.
- Garnish with sesame seeds.
- Serve.
Notes
- Rinse: Wash bok choy thoroughly to eliminate grit or dirt.
- Batch Cooking: Avoid overcrowding in the pan, which might steam the stalks.
- Use Large Bok Choy: You can substitute baby bok choy with full-sized ones. Trim and cut them into 3-inch segments for a stir-fry effect.
- Spice Adjustments: Swap spicy sriracha with sweet chili sauce if preferred.
- Storage: Store bok choy in a ziploc bag in the fridge for up to 5 days.
- Store leftover cooked bok choy in an airtight container and keep it in the refrigerator for up to 3 days. Store the sauce separately.
- To reheat leftovers, place the bok choy and sauce in a covered skillet over low heat and cook until just heated through.
Nutrition
Calories: 78 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 730 mg | Potassium: 56 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 7577 IU | Vitamin C: 81 mg | Calcium: 214 mg | Iron: 2 mg | Net Carbs: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.