Name: Bok Choy in Ginger-Garlic Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup vegetable broth; 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; ½ of a fresh jalapeño chile, seeded and thinly sliced (see tip in recipe intro); 1 tablespoon reduced-sodium tamari; 1 tablespoon brown rice vinegar; 6 heads baby bok choy, halved lengthwise; 1 tablespoon toasted black and white sesame seeds

Prep-time: 20 minutes / Ready In: 20 minutes
Makes 12 pieces
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In this simple yet so-tasty side dish, crunchy-tender baby bok choy soaks up a savory brothy sauce. We suggest choosing smaller heads of baby bok choy for their crisp texture and mild flavor. To clean bok choy, cut it in half lengthwise (or separate the stalks completely), and swish it around in a few changes of clean water.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

By Darshana Thacker Wendel, Nov 27, 2020

Ingredients

1 cup vegetable broth
6 cloves garlic, minced
1 tablespoon grated fresh ginger
½ of a fresh jalapeño chile, seeded and thinly sliced (see tip in recipe intro)
1 tablespoon reduced-sodium tamari
1 tablespoon brown rice vinegar
6 heads baby bok choy, halved lengthwise
1 tablespoon toasted black and white sesame seeds

Instructions

In a large skillet combine the first six ingredients (through vinegar). Bring to boiling. Add bok choy halves, cut sides down, to skillet. Reduce heat to medium. Cook about 10 minutes or until tender, turning once.
Transfer bok choy to a serving platter. If desired, drizzle with remaining sauce from skillet. Sprinkle with sesame seeds. Serve warm.

tags:

Chinese

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15 Comments

Comments (15)

(4.7 from 10 votes)

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Martha1 month ago

Delicious!!! Made it without the jalapeño but next time I’m adding it in. Thank you for sharing.

Robin3 months ago

Haven’t made it yet- I see substitutions for brown rice vinegar…
What “quick” vegetable stock ideas do you suggest? There are many out there.

Svetlana4 months ago

Hello,
What can I use instead of brown rice vinegar?

Forks Over Knives3 months ago

Hi Svetlana,
You could use standard rice vinegar, apple cider vinegar, or white wine vinegar instead. Let us know how it goes!

Holly U :)4 months ago

This makes for a quick & easy yet sophisticated side dish. It was a perfect recipe for me as a beginner wfpb’er a couple years ago & is still a family favourite today 🙂 Feb. 7, 2023 My fam is not a big fan of heat so I left out the pepper & it was still delicious. I like the other comments of serving over rice so I’m looking forward to trying that. There is definitely enough sauce left over for that 🙂

Jenifer9 months ago

Couldn’t find the brown rice vinegar in time so made it without it. This may have been the best thing I’ve made in a while. Served it over rice. Wish I could attach a picture. It’s gorgeous and delicious.

Elisa11 months ago

This is a delicious recipe that I make about once a week and have with brown rice. I don’t always include the chili pepper, but usually double the portions for lots of yummy leftovers

Barbara Bratter1 year ago

🙂

carmen1 year ago

I thought this was great and I can see using it on other vegetables. It is simple, but adds so much flavour without oil or salt.

wendy2 years ago

i loved it, just as is. it did take longer to cook and mine wasnt as pretty. but a win win here.

Joyce2 years ago

I just made this as the recipe states. It’s delicious. I’ll make it again. I love trying new recipes and new ingredients. Thank you.

Vb2 years ago

Added a touch of sweetness (maple syrup). Make sure it’s brown rice vinegar you use-I grabbed the rice vinegar by mistake – yuck! Corrected it. Added a couple mushrooms alongside the bok choy. Delicious recipe and the kitchen smelled very Asian – wonderful. Thank you once again Ms Thacker for your diverse creativity.

J2 years ago

I’m sorry but this was not good

Louise2 years ago

Given the previous comments,I replaced the jalapeño pepper with date sugar and decreased the ginger. That made for quite a tasty dish. I would make it again.

Andres2 years ago

Sounds delicious. I will try it tonight with broccoli

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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