Name: Bok Choy with Ginger Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb baby bok choy, halved or quartered; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 tbsp soy sauce or tamari (for gluten-free); 1 tsp sesame oil; 1 tbsp rice vinegar; 2–3 tbsp water or vegetable broth; 1 tsp cornstarch + 1 tbsp water (optional, for thickening); 1 tbsp neutral oil (vegetable or avocado oil); Sesame seeds, for garnish (optional)

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Bok choy with ginger sauce is a light, flavorful side dish that pairs tender-crisp greens with a savory, aromatic sauce. I love how quick and easy it is to prepare, making it perfect for busy weeknights or as a healthy addition to any Asian-inspired meal. The fresh ginger adds a warm zing that really brings the bok choy to life without overpowering it.

Why You’ll Love This Recipe

I love this recipe because it brings out the natural sweetness and crunch of bok choy while giving it a bold, gingery upgrade. It’s low in calories, high in nutrients, and comes together in minutes. I can serve it with rice, noodles, or as a side to stir-fries, grilled meats, or tofu. The ginger sauce adds a punchy depth without being too heavy or greasy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby bok choy, halved or quartered
Fresh ginger, grated
Garlic, minced
Soy sauce or tamari
Sesame oil
Rice vinegar
Water or vegetable broth
Cornstarch (optional, for thickening)
Neutral oil for sautéing (like vegetable or avocado oil)
Sesame seeds (optional, for garnish)

Directions

I rinse and trim the bok choy, then slice them in half (or quarters if large).
I heat a bit of neutral oil in a large skillet or wok over medium-high heat.
I add the bok choy cut-side down and sear for 2–3 minutes until lightly browned.
I flip the bok choy and cook for another 2–3 minutes, then remove them and set aside.
In the same pan, I add sesame oil, garlic, and ginger, sautéing for about 30 seconds until fragrant.
I stir in soy sauce, rice vinegar, and a splash of water or broth.
If I want the sauce thicker, I mix in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until the sauce thickens.
I return the bok choy to the pan, toss to coat, and cook for 1 more minute.
I serve it warm, garnished with sesame seeds if desired.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes me about 10 minutes to prep and another 10 minutes to cook, so I usually have it ready in under 20 minutes.

Variations

Sometimes I add a dash of chili flakes or sriracha for a bit of heat. I also like tossing in mushrooms or sliced bell peppers for extra veggies. For a slightly sweet twist, I stir in a bit of honey or maple syrup to balance the tang of the vinegar. If I want it heartier, I serve it over rice or noodles with a fried egg on top.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I sauté it quickly in a hot pan or microwave it for about a minute. I don’t recommend freezing it, as the bok choy can turn mushy after thawing.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, I often slice regular bok choy into smaller pieces so it cooks evenly. Both work well in this dish.

How do I keep the bok choy crisp and not soggy?

I make sure not to overcook it. A quick sear keeps the stems tender-crisp and the leaves just wilted.

Is this dish gluten-free?

It can be—when I use tamari instead of soy sauce, it’s completely gluten-free.

Can I prepare this dish ahead of time?

Yes, I sometimes prep the sauce and cut the bok choy ahead. I recommend cooking it just before serving for the best texture.

What protein can I add to make it a full meal?

I often serve it with grilled tofu, shrimp, chicken, or even a soft-boiled egg for a balanced, satisfying meal.

Conclusion

Bok choy with ginger sauce is one of those dishes I turn to when I want something healthy, fast, and packed with flavor. I love how it highlights fresh ingredients and comes together with minimal effort. Whether I’m serving it as a side or making it the star of the plate, it always hits the spot.

Bok Choy with Ginger Sauce