Make Ahead

Baby Bok Choy with Garlic & Ginger

March 14, 2021
7 Ratings
  • Serves 2-3
Author Notes

I picked up some bright organic baby bok choy from my local farmer's market for this nourishing side dish. —newRDcook

What You'll Need
  • 3 bunches baby bok choy
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 teaspoon ground ginger
  • 1/8 cup dry white wine (or water or chicken broth)
  • salt and pepper to taste
  1. Start by trimming the stem off, just the end, to ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
  2. Finely mince garlic. Heat olive oil in wok or frying pan. Add garlic and ginger to heated pan.
  3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves.
  4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds.
  5. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

See what other Food52ers are saying.

5 Reviews

BeckinBigD June 15, 2018
I made this tonight and it was delicious. I used fresh ginger, which I LOVE! It was life-changing to find that you can freeze knobs of ginger and grate it, frozen, into the pan. I also added some dried chili flakes in the saute. I used a splash of dry sherry and the 1/8th cup of water to steam. I did steam them for several minutes and then removed the bok choy from the pan. I cooked the liquid down to a glaze, added a splash of soy sauce and a drizzle of toasted sesame oil. This was poured over the veg. Really good!
I would like to print the recipe. Please advise!
Nancy B. October 28, 2015
I liked this recipe but I added a dollop of oyster sauce. I'd also say it takes a little longer than a minute to get bok choy, stems soft enough to eat, but not too soft.
Lauren C. January 24, 2013
I loved this recipe. It was simple to prepare, though so much more interesting in profile than my typical steamed bok choy. As I'm not a huge ginger fan, I reduced it by about half. Will try again with the full amount. A very refreshing side dish.
java&foam May 23, 2011
newRDcook, i loved your recipe. I made it tonight with rice and some sesame short ribs and the ginger helped this secure its spot as my favorite part of the meal. fast and easy for a weeknight, but still strong in flavor and taste.

my only deviation from the recipe was that I continued to cook it a little longer than you recommended after i added the white wine since my bok choy seemed to be extra large baby sized. thanks for the great recipe!