Description
For the Stir-Fry:
4 cups baby bok choy, halved
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
¼ teaspoon red pepper flakes (optional)
¼ cup toasted almonds, sliced
For the Lemon Vinaigrette:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon honey (optional)
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the vinaigrette. Set aside.
Heat olive oil in a large skillet or wok over medium heat. Add garlic, ginger, and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
Add the baby bok choy to the skillet, stir-frying for 3-5 minutes until wilted and tender but still vibrant.
Remove from heat and drizzle with the lemon vinaigrette. Toss to combine.
Sprinkle with toasted almonds and serve immediately.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 180 kcal per serving
Servings: 4
