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Sauteed Bok Choy and Broccoli


This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2003


  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tablespoons canola oil
  • 1 garlic clove, chopped
  • 1 tablespoon finely grated fresh ginger
  • 1 to 2 tablespoons soy sauce


  1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

  2. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

  3. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

  4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

  5. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

Reviews Add a comment

  • Nanoush17
    18 JUN, 2013
    My whole family loved this recipe. I replace the vegetable oil by sesame oil and it is PERFECT!!!!!!!
  • steppe22
    28 JAN, 2013
    Mmm, this was so yummy. I also just threw my minced ginger into the mix; and I think I added the soy sauce along with the bok choy leaves in order to avoid an extra step. Didn't seem to be a problem, this tasted great.
  • LexM
    10 JUL, 2012
    if i could only eat one meal for the rest of my life, it might be this! i would make a few slight additions however: 1) i'm not a meat eater so i added tofu for extra protein, 2) maybe add an extra tbs of ginger and soy sauce. pour this bad boy over a bed of quinoa and you are golden!
  • MS10837871
    31 OCT, 2011
    this was delicious! i didn't bother pressing the ginger through a sieve. i just grated it directly onto the veggies in the pan. the flavor was much more intense that way.