Sesame Ginger Bok Choy
January 14, 2014
Categories: Dinner, Lunch, Side Dishes, Vegetables, Bok Choy, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Sunday Dinner, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"One of my favourite ways of making bok choy! It is quick and simple. I usually use a large bunch of bok choy and double the sesame mixture. That feeds the two of us and some left over for lunch the next day."
- Serving Size: 1 (8.9 g)
- Calories 68.8
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 0.8 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 0.3 g
- Calcium - 1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a small bowl, whisk olive oil, sesame oil, and ginger; set aside.
Pull the leaves off the base of the bok choy and slice off the very bottom of the stem to remove any tough pieces.
Wash and pat dry; chop into bit size pieces.
Heat wok or large frying pan over medium high heat.
Add the sesame mixture to wok and add the bok choy.
Stir fry for about 5-7 minutes (you want it to be a wee bit crunchy)
Plate and drizzle with soy sauce if using and sprinkle with sesame seeds.
Tips & Variations
No special items needed.