Recipe: Gingered Bok Choy

I love cooking. But like most people (I’m sure), I use that commonplace excuse, “too busy/tired/lazy/cheap/etc.” to make a home cooked meal.  My work schedule (trying to juggle two jobs) has come in the way of creating anything interesting at home. For quick dinners, I usually resort to breakfast for dinner, ie. scrambled eggs with sweet potatoes and avocado. A lovely combination, but a girl could use some variety to spice up her life.

The following ginger-heavy recipe definitely does the trick. It’s easy to make, delicious, fast, and healthy!


1 tablespoon grated fresh ginger

1 tablespoon vegetable oil

1 large head of bok choy, root end removed, cut crosswise into 1-inch-wide pieces

2 teaspoons sesame seeds

salt and pepper


  1. Adjust oven rack to the lowest position. Heat the oven to 500 degrees.
  2. Combine grated ginger and oil in a large bowl. Add the bok choy to the bowl, 1/4 teaspoon salt and pepper to taste. Toss to coat. Spread bok choy on a rimmed baking sheet in a single layer.
  3. Place the bok choy on the bottom rack. Cook about 8 minutes until the leaves are wilted and stems are tender. Transfer the bok choy to a serving platter and sprinkle sesame seeds on top.
  4. Serve with seared salmon and white rice (or protein/carbs of choice).