Recipes Ingredients Vegetables Bok Choy Recipes Sauteed Baby Bok Choy 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Christina Holmes Prep Time: 15 mins Total Time: 15 mins Servings: 2 When you need an easy, delicious side dish, try this sautéed bok choy with ginger, garlic, and soy sauce. The recipe calls for baby bok choy but large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. This side pairs well with our Soy-Honey-Glazed Arctic Char. Ingredients 2 teaspoons safflower oil 1 teaspoon minced garlic 2 teaspoons minced ginger (from a 1-inch piece) 12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained 1 tablespoon low-sodium soy sauce, plus more for serving Directions Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve. Rate it Print