Ingredients
Scale
- 1 lb bok choy (halved or quartered)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil (or olive oil)
- 1 tablespoon rice vinegar
- 4 cloves garlic (minced)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh ginger (minced, optional)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
- Wash the bok choy thoroughly to remove any grit. Slice it in half or quarters, depending on your preference.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the bok choy to the skillet and stir-fry for 2-3 minutes, until it starts to wilt but remains crisp.
- Pour in the soy sauce, rice vinegar, and sprinkle red pepper flakes. Stir well to combine and cook for another minute.
- Remove from heat, garnish with sesame seeds if desired, and serve immediately.
- Prep Time: 5
- Cook Time: 5
Nutrition
- Calories: 150
- Fat: 12g
- Carbohydrates: 9g
- Protein: 3g