Dinner Tonight: Bok Choy with Ginger and Garlic Recipe

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Dinner Tonight: Bok Choy with Ginger and Garlic Recipe

I’m having a really good time plowing through The Martha Stewart Living Cookbook: The New Classics, because so many of the thousand-odd recipes feel inspired and simple. Sure, there are some wonderfully long procedures good for a weekend, but there are just as many that take six ingredients and transform them into a delicious side dish in about 15 minutes. This is a good example.

She actually calls for baby bok choy, a smaller, milder alternative that I completely failed to get. When I saw the bok choy name plastered above some veggie I just picked it up and set off for the register before I realized my mistake. The mishap required a little extra prepping, as I had to remove the stems. It didn’t bother me at all. Perhaps that is because of the killer sauce, which is good enough to pour on any number of dishes.

  • Yield:2


  • 1 large bunch of bok choy, stems removed and discarded
  • 1 teaspoon grated ginger
  • 1 garlic cloves, sliced thinly
  • 1/2 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce


  1. 1.

    Cook the bok choy leaves in a large pot of boiling water for 5 minutes. Drain in a colander.

  2. 2.

    Meanwhile, pour the toasted sesame oil in a skillet and turn the heat to medium-low. Add the garlic and ginger and cook for 8 minutes. Pour in the oyster sauce and cook for another 30 seconds.

  3. 3.

    Pour the sauce over the bok choy and serve.