Chinese · Dinner
Stir Fried Bok Choy With Garlic (Low-Calorie)
Bok choy stir-fried whole-leaf in a hot wok with garlic, ginger and vegetable stock, finished with a light soy-sesame glaze. The technique keeps the leaves crisp-tender and the sauce thin, delivering a clean, garlicky, umami-forward vegetable side with minimal added fat and no heavy starch or sugar.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
112Calories
3.3gProtein
5.9gFat
10.4gCarbs
3.8gSugar
2.3gFiber
578mgSodium
0mgChol
0.8gSat Fat
520mgPotassium
152mgCalcium
1.6mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Trim the base off bok choy, separate leaves, rinse under cold water, shake dry, slice garlic thinly, and mince ginger.
2
Heat
Set a wok over high heat with sesame oil until a wisp of smoke rises, about 1 minute.
3
Stir-fry
Add garlic and ginger, stir constantly for 20 seconds until golden and fragrant, then add bok choy and toss for 2 minutes until bright green.
4
Simmer
Pour in vegetable stock and soy sauce, cover and cook over medium heat for 2 minutes until stalks pierce easily with a fork.
5
Finish
Stir in cornstarch mixed with water and toss over high heat for 30 seconds until glossy, then season with salt and white pepper.
6
Plate
Transfer bok choy to a plate, spooning any remaining sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bok choy
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger, fresh
- 2 tsp2 tsp sesame oil
- 3 tsp3 tsp soy sauce
- 4 tbsp60ml vegetable stock
- 1 tsp1 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- a pinch of white pepper
