Baby Bok Choy with Sweet Chili Sauce and Garlic

Baby Bok Choy with Sweet Chili Sauce and Garlic

Serves 6

Here's an uncomplicated preparation for a delicious Asian green vegetable. Sweet chili sauce, garlic and ginger provide simple adornments for the tender bok choy leaves and stems. Serve with steamed rice for soaking up the sauce.

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 1/2-inch piece ginger, peeled and finely chopped
  • 5 heads baby bok choy, bottoms trimmed, outer leaves discarded, separated into leaves and thoroughly washed
  • 6 tablespoons sweet chili sauce
  • Salt and pepper
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Heat a large sauté pan over medium-high heat. Add vegetable oil, garlic and ginger. Cook until fragrant but not brown, about 2 minutes, stirring frequently. Add bok choy leaves and cook until leaves are wilted but stems are still crunchy, stirring occasionally, about 5 minutes. Add sweet chili sauce, stir and let cook for another 2 to 3 minutes, tossing to coat all leaves. Taste and adjust seasoning with salt and pepper. Serve immediately and spoon leftover sauce in pan over bok choy.

Nutritional Info: 
Per Serving:110 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 620mg sodium, 11g carbohydrate (3g dietary fiber, 7g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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