Sauteed Garlic Soy Bok Choy
This sauteed garlic and soy sauce bok choy is a great side to almost any meal, and it’s super easy as well. One of my favorite combinations is this bok choy and my honey soy salmon. With some simple white rice, it makes for a delicious meal.
This side veggie is super easy to make, and comes together in about 15-20 minutes, most of which is just waiting for it to steam. All you do is saute so garlic, scallions, and ginger (optional), then add the bok choy. Then, you pour in some soy sauce and water, cover it with a lid, and let it steam until the bok choy is soft and cooked through. I’m telling you, it can’t get any easier.
When you’re picking out your bok choy at the grocery store, there are several things you want to look for. First, the color. You want the leaves to be a bright green color, not brown or yellow. You’re also looking for the stems to be white, with no holes, blemishes, or discolored spots. I’d also avoid bok choy that looks soggy or old.
Without further ado, here’s how you make my sauteed garlic soy bok choy. And yes, I intended for the name to rhyme. 🙂
Ingredients:
- 1 medium-large head of bok choy, or 3 heads of baby bok choy
- 1 tsp olive oil
- 3-4 large cloves of garlic
- 2 scallions
- 1/2 tsp fresh minced ginger (optional)
- 1/3 cup soy sauce
- 1/4 cup water (more if needed)
Instructions:
- Start by cleaning the bok choy. If using a large/medium head of bok choy, using a knife cut about 1-1 1/2 inches off of the bottom stem. Break apart the individuals leaves and rinse to remove dirt. Drain.
- Then, separate the leaves and the stems by cutting where the white stem ends. If desired, cut the stems lengthwise into thinner, long rectangles. If you are using baby bok choy, you just need to cut off the thick bottom and separate the leaves.
- Heat a cast iron pan on medium-high heat. add the olive oil. Then, add the garlic, scallions, and ginger (optional). Saute for about 2 minutes, until the ingredients are caramelized and soften slightly.
- Add the bok choy, and saute for another 3 minutes on medium-high heat. Then, add the soy sauce and water, turn the heat down to low, put the lid on the pan, and leave to steam for about 15 minutes. You are looking for the white stems to be easily poked through with a fork. That’s it! Enjoy!
Sauteed Garlic Soy Bok Choy
Ingredients
- 1 medium-large head of bok choy or 3 heads of baby bok choy
- 1 tsp olive oil
- 3-4 cloves garlic
- 2 scallions
- 1/2 tsp fresh, minced ginger optional
- 1/3 cup soy sauce
- 1/4 cup water
Instructions
- Clean the bok choy. Cut off about 1-1 1/2 inches of the thickest part of the stem, the bottom.
- Separate the leaves of the bok choy and rinse to clean. For the medium/large bok choy, cut each leaf in half where the stem ends. If using baby bok choy, there is no need to do this.
- Heat a cast iron pan to medium-high heat. Add the olive oil.
- Add the garlic, scallions and ginger and saute for 2 minutes. Then, add the bok choy leaves and saute for an additional 3 minutes.
- Turn the heat down to low, and add the soy sauce and water. Place the lid on, and let the bok choy steam for about 15 minutes.
- You are looking for the stems to be completely cooked through, and easily poked with a fork. Enjoy!
Notes
- Macros: 1.4 g fat, 6.1 g carbohydrates, 3.4 g protein
- See blog post for more detailed instructions, including tips on selecting the best bok choy.Â