New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Ginger Garlic Bok Choy


  • 5 small bunches of Bok choy
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon minced or grated (peeled) ginger root.
  • 3 tablespoons water
  • 1/2 teaspoon sesame oil
  • 3 pinches sesame seeds (Optional for garnish)


  1. Rinse the Bok choy really well and cut the Bok choy in half lengthwise. Heat a skillet on low heat and add olive oil and spread the olive oil around the pan.
  2. Add the garlic and ginger to the pan. Let cook (while stirring) until the garlic and ginger start to sizzle (about 3 minutes). Then lay the Bok choy in the pan cut-side-down. Pack the Bok choy into the pan in a single layer. In a 12-inch skillet about 10 halves (5 small Bok choy bunches) may fit in the pan if the bunches are on the small side.
  3. Drizzle water over the Bok choy and cover with a lid. Let steam (still on low heat (for 3 minutes or until the Bok choy is just tender when pierced with the tip of a knife (but still has a slight crunch to it at the wide end of each stalk).
  4. Drizzle soy sauce on top of the boy choy. Transfer the Bok choy from the pan on to a serving dish. Remove the pan from the heat and carefully. Transfer the remaining contents (bits of garlic and ginger, and liquid) from the pan into a small bowl.
  5. In the bowl, add sesame oil and stir. Drizzle the sauce on top of the Bok choy. Serve warm as a side dish, either cut-side up or cut-side down. Garnish with sesame seeds (optional).