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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.
Ingredients
  • 3 tablespoons canola 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
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground 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.

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.
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  • 3 tablespoons canola 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
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.