Recipes Ingredients Vegetables Bok Choy Recipes Sauteed Baby Bok Choy 5.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 1, 2023 Rate PRINT Share 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. Christina Holmes 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. Originally appeared: Martha Stewart Living, April 2017 Rate It PRINT