Sautéed Ginger Lemon Bok Choy
This easy recipe can be pulled together in about 10 minutes and can be paired with so many of your favorite main dishes. Fresh garlic and lemon make this dish pop, and crushed red pepper flakes add a bit of heat.
Servings: 4 servings
Calories: 66kcal
Ingredients
- 10 miniature bok choy halved
- 1 tbsp olive oil
- 1 ½ tbsp soy sauce or sub liquid coconut aminos if gluten free
- ½ tsp ground ginger
- 2 cloves garlic minced
- ½ tbsp juice of a fresh lemon
- ¼-½ tsp crushed red pepper flakes* optional
Instructions
- Heat the oil in a pan over medium heat. While the oil is heating up, in a small bowl, whisk together the soy sauce, lemon juice, and ginger.
- When the oil is hot and easily glides around the pan, add the garlic and cook 1-2 minutes, until fragrant.
- Add the bok choy to your pan and let cook, stirring occasionally. You may need to add the bok choy in batches depending on the size of your pan. As the bok choy cook, they will shrink slightly, allowing you to add a few more at a time. In total, the bok choy will cook for about 6 minutes.
- Add the sauce mixture and stir to coat the bok choy evenly. Add the crushed red pepper flakes and cook for about 1 more minute.
- Remove from the heat, plate**, and serve hot.
Notes
*Use more or less crushed red pepper flakes for a more or less spicy dish.
**Removing the bok choy from the pan is important, otherwise they may get soggy.