Chili Garlic Baby Bok Choy

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Chili Garlic Baby Bok Choy is a simple, delicious side dish. Six ingredients, one skillet, on the table in under 20 minutes. Ginger, garlic and hot chili paste complement the tart bite of the bok choy

When I was a kid I had a serious love-hate relationship with vegetables. I could eat my body weight in green beans and kale. I loved broccoli stalks, but refused to eat the florets. And you couldn’t pay me to eat lima beans, brussels sprouts or asparagus.

To this day I still won’t eat lima beans. I always have asparagus in the fridge now, for when I’m craving Roasted Mushroom Green Bean Farro Salad or Spinach Ravioli with Asparagus Garlic Butter Sauce. I’ve come around to brussel sprouts in the past 2 years, and my Bacon Fig Brussel Sprouts Salad is perfect for summer entertaining.

Bok choy was also high on the no list, because of its bitter bite. Then I had it prepared properly at a restaurant a few years ago, and became a fan. I recently had some bok choy that I needed to use. I was bored with my normal preparation and wanted something different, so I created Chili Garlic Baby Bok Choy

WHY THIS RECIPE WORKS

• It’s easy to make, and on the table in under 20 minutes
• You only need 6 ingredients and one skillet
• It is vegan and gluten-free

WHAT YOU NEED TO KNOW ABOUT BOK CHOY

Bok choy is a variety of Chinese cabbage. Traditional bok choy is 8″-10″ tall, with dark green leaves. Baby bok choy is a younger version, harvested when it’s a little smaller, with lighter green leaves.

Look for bok choy with vibrant leaves and pale green/white stems. Avoid leaves that are limp or turning yellow.

You can find traditional bok choy in most grocery stores. Smaller and specialty groceries will carry baby bok choy. Asian markets usually also have mini baby bok choy, which are about 3″ tall.

Cut off and discard the bottom core, as it is very tough. You’ll need to cut off about 1/2″.

Rinse the bok choy well, paying special attention to the stems. Dirt gets down in between the leaves as the bok choy grows.

INGREDIENT TIPS FOR CHILI GARLIC BABY BOK CHOY

Sesame Oil is powerful, and a little goes a long way. For a long time, I avoided it like the plague, but I do like it now…in moderation.

Hot Chili Paste adds bold flavor, but be careful because you can go overboard really easily. You can adjust the amount to your tastes, or even add some Sweet Chili Sauce to tone down the heat.

Cook the bok choy stems first, as they take longer to soften. Add the leaves into the skillet for the last 2 minutes of cooking, just long enough to wilt.

Tips for prepping & storing fresh ginger:

• Keep fresh ginger in an airtight container.
• Store in the fridge for up to 3 weeks, in the freezer for up to 3 months.
• To peel ginger, use a vegetable peeler (my preference) or a spoon

STEP BY STEP INSTRUCTIONS

Cut 1/2″ off the bottom end of the baby bok choy, to remove the core and very tough portion of the stalk. Separate the leaves, rinse very well and drain (PIC 1)

Cut white stems into 1/2″ pieces and set aside. Roughly chop green leaves and set aside in another pile (PIC 2)

Heat oil in a skillet over medium, and add fresh ginger and garlic. Saute for 2 minutes (PIC 3).

Add hot chili paste and cook for another 2 minutes. Be careful, because chili paste may splatter (PIC 3)

Add bok choy stems, black pepper, and a little water. Cook for 5-7 minutes, stirring occasionally until stems have softened (PIC 5)

Add bok choy leaves (PIC 6). Cook until leaves wilt, stirring well

MORE WAYS TO ENJOY CHILI GARLIC BABY BOK CHOY

• Serve room temperature or cold, a great option for a potluck or party
• Mix with cooked protein (grilled shrimp or grilled chicken are great ideas) to create a more complete meal
• Double the recipe, for leftovers. Store in an airtight container in the fridge for up to 5 days
• To reheat: place in a microwave-safe bowl and heat for 30 seconds at a time, at 50% power, until it’s hot enough for your preference

I love that Chili Garlic Baby Bok Choy is such a simple, delicious dish. It’s a great way to introduce bok choy to people who may not have tried it before.

MORE DELICIOUS VEGETABLE RECIPES:

• Green Bean Mushroom Saute
• Grilled Vegetable Fajitas
• Baked Zucchini Carrot Tots
• Easy Pan Fried Mushrooms
• Matchstick Carrot Fries
• Panko Parmesan Zucchini Chips

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