Ginger Orange Bok Choy - A fragrant and slightly sweet way to prepare baby bok choy!
My first true experience with making (and not hating) vegetables came in the early 2000s.
My friend had a few people over, and she made a roasted veggie dish that included lots of olive oil and fresh rosemary. I have my own version of that recipe here.
After that, I set out to learn how to make vegetables taste good. The easiest ways seem to be either roasted or added to a stir fry. It can be difficult to take a single vegetable and make it delicious, sans sugar.
Bok choy is one such veggie.
Truth is, this recipe was inspired by something I saw on Instagram.
The blogger's picture made bok choy look awfully tasty, so I decided to try my own version.
Baby bok choy versus regular bok choy
For this recipe, I use baby bok choy.
In my experience, the 'baby' version of vegetables has a lighter, more delicate taste than its adult counterpart. Oftentimes, this leads to a price increase as well.
That being said, this isn't a recipe I'd eat often, but it is one that goes well with a special protein or when you can find bok choy on sale!
In addition to the dominant flavors of ginger and orange, I like to add in a decent amount of red pepper flakes.
I find the spice really complements all of the ingredients and gives the dish a good 'kick'!
Recipes that may go well with this Orange Ginger Bok Choy:
My Favorite Fried Rice
Sesame Chicken and Broccoli Stir-Fry
Instant Pot Shredded Chicken Breasts
Teriyaki Chicken Thighs
Ginger Orange Bok Choy
- 1 bunch baby bok choy (~3/4 - 1 pound)
- 1 Tbsp neutral oil avocado and grapeseed both work well
- 2 garlic cloves minced
- 2 Tbsp grated ginger
- pinch red pepper flakes to your taste
- 2 Tbsp fresh orange juice
- sea salt to taste
- Heat oil in a large skillet.
- Add in the garlic, ginger, pepper flakes, and a dash of salt.
- Let heat through for 30-60 seconds.
- Add in the orange juice and stir.
- Chop off the end of the bok choy (about 1-2 inches) and add the entire bunch to the pan.
- Mix the bok choy with the pan sauce gently.
- Cook 3-4 minutes until white part is softened.
- Salt to taste.
Recipe inspired by Whisper of Yum
A little tip! After you purchase ginger, freeze it! It keeps forever and grates easily on a microplane.
Some of the items I use to make this recipe include:
Saute garlic, ginger, and red pepper flakes...
Add in orange juice...
...and bok choy...
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