I’m in love with pretty much all stir frys. And they are definitely a meal craving that will make me order in or dine out, which I inevitably regret because I’ve been cooking for 25 years! I could have made that! (Anyone else??)
This Easy Ginger Soy Sautéed Bok Choy is that restaurant-quality side dish that is SUPER easy to make! By taking a few extra minutes to caramelize onions and sear the baby bok choy in a zesty, sweet-and-salty ginger soy sauce, you transform a simple vegetable into the star of your meal, all in less than 20 minutes.
Step by step instructions for easy ginger sauteed bok choy with caramelized onions
Prepare your onions and bok choy
Mince your garlic and set it aside, then chop your onions. The onions should be very thickly cut. I slice baby bok choy in half lengthwise because I want mine to turn out al dente. If you want your bok choy very soft, it’s better to chop them into 2-3″ pieces.
Make the ginger stir fry sauce
In a small bowl, combine your sesame oil, 1 tablespoon of the avocado oil, ginger, soy sauce, brown sugar, and crushed red pepper. Whisk, and set this aside so the flavors can meld.
Caramelize the Onions
Heat avocado oil in a large pan over high heat. Sauté your thickly cut onions until they are deeply browned and caramelized. This step provides the caramelized base for the entire dish.
So, this set of onions is still too pale:
Keep going! Then, once their caramelized, add the garlic for 30 seconds.
Sear bok choy
Place the bok choy halves face down in the pan. Shake the pan slightly to nestle them into the garlic and oil. This will also prevent the garlic from burning. Flip every 2-3 minutes until they are tender and cooked through.
Finish with ginger sauce
Pour the ginger sauce over top and stir fry for 2-3 minutes, flipping bok choy once.
Enjoy on its own or over rice!
Frequently Asked Questions for ginger sauteed baby bok choy
Can I use regular bok choy instead of baby bok choy?
Yes, but you will want to chop the larger stalks into 2-3″ pieces to ensure they cook through at the same rate as the leaves.
Is this recipe gluten-free?
To make this entirely gluten-free, simply swap the soy sauce for liquid aminos or tamari.
What should I serve this with?
This is delicious on its own as a light snack, but it’s best served over a bed of fluffy white rice or alongside a clean protein like my Blackened Roasted Salmon.
Where can I find similar serveware to your bowl and chopsticks?
I recommend going to my amazon storefront here for similar dishes!
Sauteed Ginger Bok Choy
Ingredients
Method
- Whisk all ingredients for the stir fry sauce in a small bowl. Set aside.
- Heat oil in a large saute pan over high heat.
- Once oil is hot, add onion, and saute until the onions are browned and almost caramelized, about 5-7 minutes.
- Add minced garlic cloves, and saute for 30 seconds.
- Place all bok choy face down in the heated oil and shake to release the garlic. This prevents the garlic from burning.
- Every 2-3 minutes, flip the bok choy and trade places of each piece in the pan until the bok choy is cooked through (test with a fork), about 10 minutes.
- Pour your ginger sauce on top and saute for 2-3 minutes, flipping bok choy once.
- Serve on its own or over rice.
Notes
*Please consult your health professional for health and nutritional advice.
Better than anything at a restaurant! So flavorful but not overly seasoned so you can still taste the earthyness of the veggie. Yum!!
Ahh – thanks!! That’s the highest compliment!! When you’d rather eat at home…. winning!
The stir-fry bok choy with caramelized onions was a delicious, satisfying meal. I really enjoyed the balance of flavors, especially how the savory stir-fry sauce complemented the sweetness of the caramelized onions. The bok choy added a fresh, crisp texture. Overall, it was flavorful, well-balanced, and easy to enjoy.
Thanks so much, Ryan! I’m glad you loved it. I am now adding caramelized onion to everything.