This quick bok choy with ginger chili sauce is a vibrant, aromatic dish that comes together in minutes while delivering layers of fresh, warm, and subtly spicy flavor. The simplicity of the ingredient list allows each component to shine: the crisp-tender bok choy, the perfumed garlic and ginger, the heat from the chili paste, and the balanced tanginess of soy sauce and rice vinegar. The result is a side dish that feels elegant despite its speed and simplicity. It makes a wonderful accompaniment to rice, grilled meats, tofu, or noodles, and works equally well as a light main course when you want something nourishing but not heavy.
Because the cooking time is so short, the recipe depends on thoughtful preparation. Washing and halving the bok choy correctly ensures even cooking, while mincing the garlic and grating the ginger ahead of time allows you to move quickly once the oil heats. This recipe perfectly shows how minimal ingredients and proper technique can create a dish with character, aroma, and texture.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Approximate Calories: 80 kcal per serving
Ingredients
- 2 tablespoons vegetable oil
- 1 pound baby bok choy, halved lengthwise
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Salt and pepper, to taste
Instructions
1. Prepare the bok choy and aromatics
Rinse the baby bok choy thoroughly under running water, especially near the base where dirt often hides between the stalk layers. Shake off excess water and pat dry with a clean towel so it does not steam excessively once it hits the hot pan. Slice each bok choy lengthwise, keeping the core intact so the leaves stay together.
Mince the garlic finely and grate the fresh ginger. Place everything in small bowls near the stove so you can work quickly once the pan is hot.
2. Heat the cooking oil
Set a large skillet or wok over medium-high heat and add the vegetable oil. Allow it to warm until it shimmers lightly on the surface. The oil must be hot enough so that the aromatics release their fragrance immediately without absorbing too much oil. If the oil begins smoking, reduce the heat slightly before adding anything.
3. Sauté the garlic and ginger
Add the minced garlic and grated ginger to the hot oil. Stir continuously for about 30 seconds, allowing them to soften and release their aroma. They should turn lightly golden at the edges but must not burn, as over-browned garlic can overpower the delicate flavor of the bok choy. If needed, adjust the heat during this stage to prevent scorching while still allowing the aromatics to bloom.
4. Sear the bok choy cut-side down
Place the halved bok choy in the skillet cut-side down, arranging them in a single layer as much as possible. Let them cook undisturbed for 2 to 3 minutes. This searing step deepens the flavor and begins softening the thicker stalks while the leafy tops start to wilt. You will notice the stalks turning more vibrant and glossy as they heat through.
5. Create the ginger chili sauce
Once the bok choy begins to soften, add the soy sauce and rice vinegar directly to the skillet. Then stir in the chili paste and sesame oil. Toss the bok choy gently with a spatula, coating each piece with the aromatics and the forming sauce. The liquids will bubble quickly, combining with the garlic and ginger to create a fragrant glaze that clings to the vegetables. Ensure that both the stalks and leaves are evenly covered.
6. Continue cooking and adjust seasoning
Cook for an additional 2 to 3 minutes, still over medium-high heat, until the bok choy is tender yet still firm enough to hold its shape. The leaves should be fully wilted while the stalks remain slightly crisp. Taste a small piece and season lightly with salt and pepper, keeping in mind that soy sauce already contributes saltiness. If you prefer additional heat, stir in a small amount of extra chili paste at this stage and toss again.
7. Finish and serve
Remove the skillet from the heat. If using sesame seeds, sprinkle them over the warm bok choy so they adhere to the sauce. Transfer the bok choy and all the flavorful sauce from the pan to a serving plate. Serve immediately for the best texture and brightness.
Additional Tips and Serving Ideas
- This dish pairs beautifully with steamed jasmine rice or can be served as a fresh side alongside grilled chicken, beef, fish, or tofu.
- A squeeze of lime (optional but suggested in some versions) can brighten the flavors just before serving.
- The dish is naturally vegan and very light, making it suitable for quick lunches and simple dinners.
- Because the sauce coats the vegetables rather than drowning them, it preserves bok choy’s natural sweetness and crunch.