Bok Choy is a wonderful vegetable that is in the cabbage family but is much milder than most cabbage. You can find bok choy in most grocery stores. Baby bok choy is becoming more popular and may also be available. The ginger, soy and chili give it a wonderful Asian flair. Sambal or Siracha are available in some grocery stores in the international aisle or in Asian markets. Either can be used in many dishes to add a bit of heat with great flavor. You can omit or adjust based on your taste.
Serving Size: 1/8 of recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 large or 2 small bok choy
- 1 Tablespoon canola oil
- 1 Tablespoon grated or finely chopped ginger
- 1 Tablespoon Sambal or Siracha (optional)
- 2 teaspoons lite soy sauce
- Wash the bok choy well. Dry using a kitchen cloth or salad spinner.
- Cut the white part into 1 inch pieces. Shred the green leaves.
- Heat the oil in a wok, stir fry pan, or large sauté pan.
- Add the ginger and stir fry for about 30 seconds.
- Add the bok choy and stir to coat with the oil ginger mixture.
- Continue to stir fry for a minute or so then add the Sambal or Siracha if using.
- Add the soy sauce.
- Continue to cook until it is done to your liking. You can leave a little crunchy or cook until soft.
Nutrition Information per Serving:
- Serving Size: 1/8 of recipe
- Calories: 31 calories
- Carbohydrates: 2.6 grams
- Fiber: 0.8 grams
- Protein: 1.2 grams
- Fat: 1.9 grams
- Sodium: 152 mg