Bok Choy with Ginger and Garlic

​Bok choy, often referred to as Chinese cabbage, is very high in Vitamin C and A, and quite high in calcium, iron, and potassium. It can be eaten raw, and is also delicious in a stir fry. Try this quick sauté with ginger and garlic!

In the farmstand: bok choy or baby bok choy


  • 2 Tbsp cooking oil (peanut oil is great for stir-frying)
  • 1 1/2 lbs bok choy or baby bok choy chopped
  • 2 cloves garlic finely minced
  • 1-2 tsp fresh ginger grated (a microplane works great!)
  • 3 Tbsp water or any combination of water, broth, or cooking wine
  • soy sauce to taste
  • 1/2-1 tsp sesame oil

Trim the bottom stem of the bok choy (don’t remove it completely). Separate the leaves, leaving the inner baby leaves intact. If using baby bok choy, cut the individual heads in halves or quarters.

Add the oil, garlic, and ginger to a cold wok or large sauté pan (this keeps the ginger and garlic from burning). Turn the heat to medium-high. Let the ginger and garlic gently cook until they become fragrant and lightly colored.

Add the bok choy to the pan and toss and turn very well, until all the leaves are covered with the gingery, garlicky oil. Add the water (or liquid of your choice), cover, and let steam for a minute or two.

Season to taste with soy sauce and/or sesame oil.

*This method of cooking works very well with all delicate greens, broccoli, asparagus, or really any quick-cooking veggie.

bok choy spring greens

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