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.
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
