Step 1: Prep the Bok Choy
- Wash and chop bok choy (separate stems and leaves for even cooking).
Step 2: Mix the Ginger Chili Sauce
- In a bowl, combine soy sauce, rice vinegar, honey, ginger, and chili flakes until smooth.
Step 3: Stir-Fry to Crispiness
- Heat sesame oil in a wok or skillet over medium-high heat.
- Sauté stems first (2–3 minutes), then add leaves until wilted (1–2 minutes).
Step 4: Toss & Serve
- Pour sauce over bok choy and toss until evenly coated.
- Garnish with sesame seeds, lime, or cashews for extra flair.
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Variations to Elevate Your Dish
- Gluten-Free : Use tamari and ensure chili sauce is GF-certified.
- Vegan : Skip honey or use maple syrup for a plant-based twist.
- Low-Carb Hack : Replace honey with 1 tsp monk fruit syrup for sweetness.
- Gourmet Twist : Add 1 tbsp peanut butter to the sauce for creamy depth.
Storage & Meal Prep Tips
- Refrigerate : Store leftovers in an airtight container for up to 4 days (best reheated in a skillet).
- Freeze : Freeze uncooked bok choy in portioned bags for 3 months (ideal for future stir-fries).
- Grab-and-Go Hack : Double the batch and pair with rice cups for instant lunch boxes.
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FAQs: Answering Your Top Questions
Q: Can I use other greens?
A: Yes! Try kale, spinach, or mustard greens for similar texture.
Q: How to prevent soggy bok choy?
A: Cook in batches and avoid overcrowding the pan—high heat is key.
Q: Can I meal prep this ahead of time?
A: Absolutely! Reheat in a skillet or microwave for fresh-like results.
Q: What if I don’t have a wok?
A: Use a large skillet or cast-iron pan for even searing.
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