This easy recipe for Sauteed Baby Bok Choy with Ginger and Scallions is super flavorful and takes just 10 minutes to make. Veggie side dishes that go well with everything, like this one, are perfect for weeknight meals and a tasty way to get more greens in!
Jump to:
If you are struggling with how to get more veggies onto your plate, this recipe for Ginger Scallion Bok Choy is a tasty way to do it. It’s loaded with flavor and the texture combination of crunchy white bottoms with tender, sweet leafy greens is irresistible.
Why you’ll love it
- 10-minutes to make this simple bok choy dish.
- One pan for quick and easy clean up.
- Nutrient dense….low in calories and carbs, high on nutrition.
- Delicious: the ginger, garlic, scallion impart so much flavor!
Health Benefits of Ginger Scallion Bok Choy:
- Bok choy is loaded with Antioxidants, Vitamins A & C. Helps to protect cells from damage. Shown to protect the eyes and lower the risk of age-related macular degeneration. Neutralizes free radicals in the body.
- The calcium, magnesium, phosphorus and Vitamin K in bok choy help build and maintain strong bones and regulate blood clotting.
- Bok choy, like all cruciferous veggies, may reduce the risk of breast, prostate, lung and digestive tracts cancers.
- Ginger is an anit-inflammatory and aids in digestion.
- Garlic boosts the immune system, and has been shown to help reduce blood pressure and cholesterol.
Ingredients and Substitutions
- Baby Bok Choy: If you can’t find the small heads, buy a large one and roughly chop.
- Scallions: Substitute with diced shallots or thinly sliced leeks.
- Fresh Ginger: ¼ teaspoon ground ginger will do in a pinch, but you won’t get the intensity of flavor.
- Garlic: fresh garlic is best. If you have to use dried, make sure to use garlic powder, not garlic salt.
- Sesame oil: I like toasted sesame oil for the robust flavor, but regular sesame oil will work. You can add some toasted sesame seeds to the finished dish to enhance the sesame flavor.
- Tamari: I use low-sodium tamari rather than regular soy sauce since it’s gluten-free and has less sodium.
- Rice Vinegar: Use an unsweetened variety…check the ingredient label.
How to clean and cut Bok Choy
- First, discard any outer leaves that are wilted or damaged.
- Then cut in half through the core. For larger heads of bok choy, cut lengthwise into quarters.
- If your bok choy is super dirty, soak the halves in water to help dislodge any dirt.
- Otherwise, just rinse under running water, and use your hands to rub off any debris.
For baby bok choy, cut through the white parts on the long diagonal.
How to make It
- Prep the bok choy, thinly slice scallions, peel and cut ginger into matchsticksk and use a microplane to grate the garlic.
- In a small bowl, stir together scallions, ginger, garlic, and spices.
- Heat a heavy skillet or wok over medium-high heat. Add scallion mixture and cook for about 1 minutes, until fragrant.
- Mix in tamari, vinegar and water and then add bok choy.
- Cook, stirring continuously with tongs until the leaves are just wilted, and the white parts still crunchy. It will take about 2 minutes.
- Serve warm or at room temperature.
More ideas for Bok Choy
- Stack and slice thinly to add to your favorite salad or slaw It’s particularly good in this ginger miso summer slaw and in this tuscan kale chopped salad.
- It is also an awesome addition to soups. Try adding it to this simple miso soup—the stems will stay a bit crunchy and the greens will wilt beautifully.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Ginger Scallion Bok Choy
Ingredients
- 2 lbs baby bok choy trimmed and halved *
- 2 bunches scallions thinly sliced
- 2 ” knob fresh ginger peeled and cut into match sticks
- 4 cloves garlic finely grated
- ¼ teaspoon coarse sea salt
- pinch of crushed red pepper
- 2 Tablespoons sesame oil
- 2 Tablespoons tamari
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons water
Instructions
- In medium glass bowl, stir together scallions, ginger, garlic and salt and crushed pepper. Set aside.
- Prepare bok choy: halve, rinse, pat dry. For larger heads, cut lengthwise into quarters. Cut through white parts on the long diagonal if pieces are large.
- In wok or large skillet, heat oil over medium heat. Add scallion mixture and cook, pressing down scallions and ginger for about 1 minute, until super fragrant.
- Mix in tamari, vinegar and water.
- Slowly add bok choy and cook, stirring continuously until bok choy leaves are wilted and white parts are still crunchy, this will take about 2 minutes.
- Serve warm or at room temp. Store left overs in air tight container in the fridge for up to 5 days. It is also tasty cold.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Susan
Deb shared this dish with my husband and I last week. My husband said he thinks it is is favorite Deb Klein recipe. That’s saying a lot- because I think it’s too difficult to pick a favorite! This one’s definitely a keeper – it is delicious!
Debra Klein
So glad you guys enjoyed it. I’ve been serving it with EVERYTHING because we love it too!
Sarah
I have never fixed bok choy!! I need to though. Normally I just stare at it suspiciously at the grocery store, but you’ve convinced me to try it. And I hope you get your full kitchen back soon!
Debra Klein
Thank you. So glad I was able to inspire you to give it a try. Kitchen on track to finish in the next two weeks!!!
Lisa
I have been there on the remodel! We didn’t have a kitchen for the better part of a month — the refrigerator was in the living room, We ate off paper plates (no sink or dishwasher) — and it was essentially my knives, my cutting board and the Weber. I’m impressed that you were able to get this yummy stir-fry accomplished with such limited equipment. Bok choy is such an underused vegetable, but it’s one my family enjoys. Looking forward to trying your recipe with a piece of grilled salmon.
Debra Klein
Our kitchen remodel has turned into a whole house upgrade…we are nearing the end, but it’s been almost three months. We are living in the basement, and there is a large wet bar where I have set up an improv kithcen….so I do have a sink, decent counter space and a few small appliances. I am all about cooking/eating at home and have done really a great job during this whole project….but for the blog I’ve often been using the kitchen of a very generous friend who has huge window and gorgeous light.
Gloria
YES to upping veggie consumption. Something hubby and I are certainly trying to do. This looks great. I always love working with bok choy….makes me feel like I am on a vacation in some exotic Asian country. Sounds totally delicious, and the perfect side to any protein.
Debra Klein
My thoughts exactly. Love everything about bok choy.
Amanda
I absolutely LOVE bok choy, but I confess that I’ve never made it as a dish on its own! It’s always been something I’ve added to stir-fries and whatnot. How great to have it as a dish where the bok choy is the star of the show. What a flavorful preparation this must be with the ginger, sesame, and tamari! Such a great way to work more veggies into your diet with fantastic flavor.
Debra Klein
I use that flavor trio with many other veggies too….yum.
Carmy
This is one of my favourite side dishes! MY partner’s parents makes it for dinner for us and I’ve always wondered how it was made. It is so simple and delicious while still being healthy. I can’t wait to see your new kitchen!
Debra Klein
Well, now you know. So simple, but impressive at the same time.
Jennifer Bigler
I can only remember cooking with bok choy once. This recipe just inspired me to make more! I love the simplicity of this recipe and I’m sure the bok choy soaks up that flavor. I am going to serve this with cauliflower rice. Yum!
Debra Klein
So glad I was able to inspire you. I’ve had this over caul rice and it’s super. Great choice.
Annemarie
What pretty bok choy! I’m all about enjoying more veggies, so I’m happy to have another healthy and quick side to be able to put on the table. Especially a side with so much flavor from the garlic and ginger. Now I know what I need to get from the farmers’ market this week.
Debra Klein
You’ve got all that right!! Enjoy.
Marisa Franca
I understand what you’re going through — only it’s not a remodel (I wish!) Ours is a move — sold our house don’t have another one to move to so we are renting an apartment. All our furniture, kitchen equipment and utensils are in storage. We are renting our furniture and meager kitchen supplies. Can’t cook, can’t do anything. But, we could make some bok choy and it really looks delicious. We love ginger with our Asian dishes. Can’t wait to see your redo.
Sean@Diversivore
I love simple, flavourful green veggie recipes like this! I love bok choy – especially for that sort of creamy texture that the stems take on when they’re cooked. It gives the dish a certain body and richness that you don’t get with a lot of greens. Classic flavours you’ve got here, and ones that are always welcome at our table!
Debra Klein
Thank you. We love bok choy and can’t go wrong with these flavors!
Tracy Koslicki
This sound ssooo fresh, delicious, and healthy!! And that’s wonderful you could put this together without a fully functional kitchen. Congrats on the remodel – I can’t wait to see it when it’s done!
Dana
Bok choy is one of my faves and I don’t buy it enough! I love how crisp it is, and it goes so well with all of those fabulous garlicky, gingery, and umami-filled flavors. I need to grab some and make this.