Ingredients
Scale
- 4 cups bok choy, chopped
- 1 pound ground meat (chicken or beef)
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering but not smoking.
- Add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger into the hot pan. Sauté them for about 30 seconds until fragrant.
- Add 1 pound of ground chicken or beef to the pan. Break it apart with a spatula as it cooks, allowing it to brown evenly—about 4-5 minutes.
- Once your meat is fully cooked, toss in 4 cups of chopped bok choy stems first. Stir-fry them for about 2 minutes before adding in the leaves.
- Drizzle in 3 tablespoons of soy sauce and stir everything together until well combined. Cook for an additional minute until the bok choy is just wilted but still vibrant.
- Remove from heat and drizzle with a teaspoon of sesame oil while giving everything one last stir.
Notes
Store leftovers in an airtight container.
Reheat gently in a skillet.
Serve with steamed rice or noodles.
Use high heat for quick cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg