Spicy Garlic Bok Choy

Alright, folks, let’s talk Spicy Garlic Bok Choy! Not only is this a tantalizing treat for your taste buds, it’s an absolute nutrition powerhouse. Ready to whip up a dish that’s both drool-worthy and heart-healthy? Read on!

What You’ll Need for Spicy Garlic Bok Choy

• Bok Choy: About 4 decent-sized heads. That’s roughly 1 lb or 450g for those who love specifics.
• Good Ol’ Fresh Garlic: Grab 5 cloves and mince them up.
• Red pepper flakes: A pinch or 1/2 tsp, depending on how brave you’re feeling today.
• Olive oil: 2 generous tbsp.
• A Dash of Sesame oil: 1 tsp should do.
• Soy sauce (low sodium, please): A couple of tbsp.
• Salt & Pepper: About 1/4 tsp of each to season.

All in all, this won’t take more than 15 minutes from start to plate.

It’s Chow Time For: 2 people.

Nutritional Breakdown Per Serving

• Calories: Around 105 kcal (But who’s counting?)
• Protein: 3g
• Carbs: A meager 6g
• Fat: 8g
• Sodium: 250mg (Thanks to that low sodium soy sauce)
• Fiber: A decent 2g
• Sugar: Barely there at 1g

(Note: Don’t skip meals and always remember, numbers can be a tad different based on where you get your ingredients.)

Let’s Get Cooking Spicy Garlic Bok Choy!

1. First off, wash that Bok Choy. Chop off the stubborn base and part the leaves like you would with a good book.
2. Get that pan out, heat up the olive oil but not too hot, okay?
3. Once you see it shimmering, like morning dew, toss in the garlic. Stir till it sings – or you know, gets fragrant.
4. Next, a sprinkle of red pepper flakes. Spice it up!
5. Time for the star: Bok Choy! Ensure every leaf gets some garlic and spice love.
6. Pour in the soy sauce and that dash of sesame oil.
7. A sprinkle of salt and pepper, and you’re nearly there.
8. Sauté till the Bok Choy’s as green as a rainforest and the stems have a friendly crunch, roughly 5 minutes.
9. Plate it up, admire your handiwork, and dig in!

Some Friendly Tips

1. Trust me on this: Fresh garlic changes the game. Avoid the bottled ones.
2. If you’re feeling spicy, just add more red pepper flakes.
3. No one likes overcooked veggies. Watch that Bok Choy!
4. A hint of lemon at the end? Chef’s kiss.

Here’s How I Love Serving It

• Grilled chicken or tofu? This Spicy Garlic Bok Choy is their best friend.
• Toss it with other veggies, and you’ve got a delightful stir-fry.
• Simple steamed rice and this? Absolute comfort food.
• A final drizzle of sesame oil, and you’re in flavor town.

Hope you enjoy making this Spicy Garlic Bok Choy as much as we at AH7 love sharing it. Bon Appétit!

SPICY GARLIC BOK CHOY

Alright, folks, let’s talk Spicy Garlic Bok Choy! Not only is this a tantalizing treat for your taste buds, it’s an absolute nutrition powerhouse. Ready to whip up a dish that’s both drool-worthy and heart-healthy? Read on!

5 from 1 vote

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Prep Time: 15 minutes minutes

Nutritions

Nutrition Facts

SPICY GARLIC BOK CHOY

Amount per Serving

Calories

105

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

250

mg

11

%

Carbohydrates

 

6

g

2

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Bok Choy: About 4 decent-sized heads. That’s roughly 1 lb or 450g for those who love specifics.
• Good Ol’ Fresh Garlic: Grab 5 cloves and mince them up.
• Red pepper flakes: A pinch or 1/2 tsp depending on how brave you’re feeling today.
• Olive oil: 2 generous tbsp.
• A Dash of Sesame oil: 1 tsp should do.
• Soy sauce low sodium, please: A couple of tbsp.
• Salt & Pepper: About 1/4 tsp of each to season.

Instructions

• First off, wash that Bok Choy. Chop off the stubborn base and part the leaves like you would with a good book.
• Get that pan out, heat up the olive oil but not too hot, okay?
• Once you see it shimmering, like morning dew, toss in the garlic. Stir till it sings – or you know, gets fragrant.
• Next, a sprinkle of red pepper flakes. Spice it up!
• Time for the star: Bok Choy! Ensure every leaf gets some garlic and spice love.
• Pour in the soy sauce and that dash of sesame oil.
• A sprinkle of salt and pepper, and you’re nearly there.
• Sauté till the Bok Choy’s as green as a rainforest and the stems have a friendly crunch, roughly 5 minutes.
• Plate it up, admire your handiwork, and dig in!

Notes

Trust me on this: Fresh garlic changes the game. Avoid the bottled ones.
If you’re feeling spicy, just add more red pepper flakes.
No one likes overcooked veggies. Watch that Bok Choy!
A hint of lemon at the end? Chef’s kiss.