Baby Bok Choy with Yellow Bell Peppers
Bright, fresh, and bursting with flavor, this Baby Bok Choy with Yellow Bell Peppers recipe is a quick, nutrient-packed side dish that’s ready in just 20 minutes! Tender baby bok choy, lightly seared for a delicate char, pairs beautifully with the sweetness of yellow bell peppers, while a fragrant garlic and ginger base infuses the dish with bold, aromatic notes. A drizzle of low-sodium soy sauce and sesame oil ties everything together, creating a perfectly balanced blend of savory and umami flavors. Finished with a sprinkle of sesame seeds for texture, this colorful stir-fry is as visually appealing as it is delicious. Perfect as a wholesome addition to your weeknight dinner or a vibrant complement to an Asian-inspired feast, it’s a versatile crowd-pleaser you’ll come back to time and time again.
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 1 large Yellow bell pepper
- 3 pieces Garlic cloves
- 1 tablespoon Ginger (fresh)
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash the baby bok choy thoroughly, cut each head into halves lengthwise, and pat them dry.
Slice the yellow bell pepper into thin strips.
Peel and finely mince the garlic cloves.
Peel and finely grate or mince the fresh ginger.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the garlic and ginger to the skillet and sauté for 30 seconds, stirring constantly, until fragrant.
Add the sliced yellow bell pepper and cook for 2-3 minutes, stirring occasionally, until slightly softened.
Place the baby bok choy halves in the skillet, cut side down. Cook for 2 minutes to lightly sear the cut sides.
Drizzle the soy sauce and sesame oil over the vegetables. Stir gently to coat the vegetables evenly.
Season with salt and black pepper, adjusting to taste, and stir again.
Cover the skillet and allow the vegetables to steam for 2-3 minutes, or until the bok choy is tender but still slightly crisp.
Remove the skillet from heat and transfer the vegetables to a serving platter.
Sprinkle sesame seeds over the top as a garnish, if desired, and serve warm.
Nutrition Facts
Calories |
121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
