Baby Bok Choy with Sweet Chili Sauce and Garlic

Serves 6
Time 20 min

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.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    3 tablespoonscanola oil
    2 clovesgarlic, finely chopped
    11/2-inch piece ginger, peeled and finely chopped
    5heads baby bok choy, bottoms trimmed, outer leaves discarded, separated into leaves and thoroughly washed
    6 tablespoonssweet chili sauce
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper

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Method

Heat a large skillet 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

Serving Size

Calories

110

Total Fat

7g

Saturated Fat

1g

Cholesterol

0mg

Sodium

620mg

Total Carbohydrate

11g

Dietary Fiber

3g

Total Sugars

7g

Protein

3g

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.