![](https://cdn.statically.io/img/www.allrecipes.com/thmb/9LJNzSRHyVOsn1xBCOtCjFd47gw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1672886-adf250eff8fd49f587696e3dcadfa611.jpg)
Ingredients
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1 tablespoon olive oil
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1 clove garlic, minced, or more to taste
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1 teaspoon minced fresh ginger root
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5 heads baby bok choy, ends trimmed and leaves separated
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2 tablespoons water
Directions
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Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.
Tips
I like to add 1/4 teaspoon chicken soup base (such as Penzey's) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger if desired.
Nutrition Facts (per serving)
95 | Calories |
7g | Fat |
6g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 95 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 164mg | 7% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 4g | 8% |
Vitamin C 113mg | 126% |
Calcium 266mg | 20% |
Iron 2mg | 12% |
Potassium 640mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.