Quick Bok Choy with Ginger Chili Sauce

 

Quick Bok Choy with Ginger Chili Sauce: A Fast, Flavor-Packed Side You’ll Want Every Night

Some dishes earn a spot in your weekly rotation because they’re easy. Others become staples because they’re vibrant, flavorful, and make your whole kitchen smell amazing.
This Quick Bok Choy with Ginger Chili Sauce recipe checks all the boxes.

Bok choy—crisp, tender, and slightly sweet—is one of those vegetables that shines when treated simply. A quick flash in a hot pan brings out its freshness, while a zingy ginger-chili sauce transforms it into a restaurant-worthy side dish in minutes. Whether you’re cooking weeknight rice bowls, serving grilled meats, or just craving something bright and green, this recipe brings big flavor with minimal effort.

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⭐ Quick Bok Choy with Ginger Chili Sauce

Ingredients

For the Bok Choy

• 1 lb baby bok choy, halved lengthwise

• 1 tablespoon oil (vegetable, canola, or avocado)

• Pinch of salt

For the Ginger Chili Sauce

• 1 tablespoon fresh ginger, finely grated

• 1–2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1–2 teaspoons chili crisp or chili oil (adjust for heat)

• 1 teaspoon sesame oil

• 1 teaspoon honey (optional but delicious)

• 1 tablespoon water

To Finish

• Toasted sesame seeds (optional)

• Chopped scallions (optional)

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Instructions

1. Make the Ginger Chili Sauce

In a small bowl, whisk together:

• grated ginger

• garlic

• soy sauce

• rice vinegar

• chili crisp or chili oil

• sesame oil

• honey (if using)

• water

The sauce should be lively—spicy, aromatic, and slightly tangy.

2. Sear the Bok Choy

Heat 1 tablespoon oil in a skillet or wok over medium-high heat.
Place the bok choy halves cut-side down and sprinkle lightly with salt.

Cook 2–3 minutes until the bottoms are golden and lightly charred.
Flip them over and cook another 1–2 minutes until the greens wilt but the stalks stay crisp.

3. Coat with Sauce

Reduce heat to medium.
Pour the ginger chili sauce into the pan and let it bubble for 30–60 seconds, coating the bok choy as it thickens slightly.

4. Serve Warm

Transfer to a plate and spoon any remaining sauce from the pan over the top.
Sprinkle with sesame seeds and scallions if you like.

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Why This Recipe Works

✔ Fast

From pan to plate in under 10 minutes.

✔ Healthy

Bok choy is rich in vitamins A, C, and K—and low in calories.

✔ Flavor-heavy

The combination of ginger, garlic, chili, and soy brings bold, layered taste to an everyday vegetable.

✔ Flexible

Serve it as:

• A side with salmon, chicken, tofu, or noodles

• A topping for rice bowls

• A light lunch with a soft-boiled egg

✔ Easily Customizable

• Swap chili crisp for sriracha or fresh red chili

• Add a splash of oyster sauce for extra umami

• Stir in a teaspoon of miso for richness