Spicy Baby Bok Choy with Warm Ginger Dressing

Looking for brand new and attention-grabbing inexperienced greens? Try this Spicy Baby Bok Choy with Warm Ginger Dressing. It makes an awesome aspect for seafood.

spicy baby bok choy with warm ginger dressing - Spicy Baby Bok Choy with Warm Ginger Dressing

Have you ever cooked boy choy? I really like including it to stir-fries – you chop it up, then add the white components early within the course of and the leafy components on the finish. If you add each collectively, both the white components received’t get finished or the leafy components can be manner too wilted. One recipe that makes use of this system is Soba Noodles with Edamame and Bok Choy.

Baby bok choy is simpler to deal with – you’ll be able to prepare dinner it with out separating the components. I often reduce it in half (or quarters) lengthwise. Not solely is bok choy good for you, it cooks in a short time.

About Bok Choy

Bok choy (aka pak choi) is a Chinese cabbage within the Brassica household. It is formed like celery, however is much less uniform in coloration. One cup of bok choy has about 9 energy and fewer than 2g carb. It’s additionally loaded with folate, fiber, magnesium, potassium, and Vitamins A, C, Ok, and B6.

Notes about Spicy Baby Bok Choy with Warm Ginger Dressing

  • It makes a superb aspect dish for shrimp, scallops, and fish.
  • Use actual mirin if you will discover it. Some mirin accommodates high-fructose corn syrup or different sweeteners.
  • Serve with a high-fiber grain to absorb the sauce if you happen to can afford the carbs.
  • If you don’t use coconut oil, substitute olive oil. You might should prepare dinner it at a decrease temperature to forestall burning.
  • Not a fan of spicy meals? Skip the Sriracha.

Spicy Baby Bok Choy with Warm Ginger Dressing


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Crisp child bok choy in spicy, gingery sauce makes an awesome aspect for shrimp or scallops


Recipe sort: Side Dishes

Cuisine: Asian

Serves: four


  • ¼ cup mirin
  • 1 tablespoon recent lime juice (from ½ small lime)
  • 1 tablespoon rice vinegar
  • ¼ teaspoon Sriracha
  • 1½ tablespoons minced recent ginger
  • 2 cloves garlic, minced
  • 1½ tablespoons coconut oil, divided
  • 1 tablespoon sesame oil
  • 2 kilos child bok choy, halved lengthwise


  1. In a small bowl, whisk collectively mirin, lime juice, vinegar, and Sriracha.
  2. Heat ½ tablespoon coconut oil in a big skillet over medium warmth. Add ginger, garlic, and a tablespoon or two of the mirin combination. Cook for about 1 minute or till garlic begins to melt. Stir in remaining mirin combination. Cook till barely thickened, about 1 minute. Remove from warmth and add sesame oil. Pour into small heatproof bowl and canopy.
  3. Add remaining 1 tablespoon coconut oil to skillet. Increase warmth to medium-high. When oil is shimmering, add bok choy, reduce aspect down. (Note you might have to do it in batches, relying on the dimensions of your pan.) Cover and prepare dinner, stirring sometimes, for about three minutes. Flip bok choy, cowl, and prepare dinner an extra 2 minutes or till crisp-tender and browned on the sides.
  4. Transfer to serving dish and drizzle with dressing. Serve instantly.

Nutrition Information

Calories: 160 Fat: 9g Saturated fats: 5g Carbohydrates: 16g Sugar: 9g Sodium: 314mg Fiber: 2g Protein: 4g Cholesterol: 0mg