Taking a break from the comfort of fall/winter to bring you a healthy, flavorful, travel-inspired recipe.
Since returning from Vietnam, I’ve been on a mission to recreate all of my favorite dishes.
After traveling for 32 hours to Melbourne to meet up with my friend/traveling partner, we boarded the plane to Vietnam and ended up overnight in Singapore unexpectedly. Delayed flights. Missed connections. More delayed flights. Finally, two days later we made it to our hotel in Hội An. It was late at night, we were exhausted, and had no idea what to expect once the sun rose the following day.
The next morning we set out to head into Ancient Town via bicycle (a crazy event that you can read more about on the actual travel post) and we finally had our first real meal in Vietnam. Starting out with a simple side of bok choy.
It was served with a light, yet super flavorful, soy sauce with lots of hot peppers, ginger, and garlic. Which is exactly what I set out to make – and have been eating at least once a week since.
Sautéed Baby Bok Choy is so easy to throw together, yet so delicious, it should almost be outlawed. Because how can something so good, be so easy to make, AND be healthy?! Generally one of those is missing. Lucky for you – you can have it all – and with only 6 ingredients!
…fresno chili pepper
…baby bok choy
…plus a little sesame oil and lime for serving
All you have to do is sauté it up, serve it over rice (as you choose!) and dig in. From my little Insta-poll I learned that a lot of you haven’t made bok choy before, which to be honest, I hadn’t either until returning from Vietnam. It’s so easy and worth it! Perfectly cooked bok choy has a slightly crisp stem and slightly wilted leaves, leaving the perfect balance of yin-and-yang.
Not sure what to serve it with? I have a couple more recipes coming your way that pair perfectly with Sautéed Baby Bok Choy. Otherwise, I love taking half of it for lunch!Print
Sautéed Baby Bok Choy for Two – an easy, quick, healthy side dish full of flavor! Perfect for an at-home date night, or double the recipe for a family dinner!
- 1 Tablespoon light oil
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 1/4 – 1/2 teaspoon fresno chili pepper, finely chopped
- 2 bunches baby bok choy
- 1 Tablespoon soy sauce
- 1 Tablespoon vegetable stock (or water)
- Sesame oil, for garnish
- Lime wedge, for garnish
- Heat oil over medium heat. Add garlic, ginger, and fresno peppers. Cook for 1 minute. Add bok choy, stir to coat with oil. Cook for 1-2 minutes.
- Add soy sauce and vegetable stock, cover and let steam for an additional 2 minutes. Uncover and continue to cook for 2 minutes, until stalks are tender. Stir occasionally.
- Drizzle with sesame oil and lime wedges. Serve with rice as desired.