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Sauteed Bok Choy

Sauteed Bok Choy

Sautéed Bok Choy is a quick and healthy side dish made with tender bok choy, fresh garlic, and simple seasonings. Light, flavorful, and ready in minutes, it's the perfect accompaniment to stir-fries, grilled meats, or rice bowls.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Dinner
Cuisine Asian, Chinese
Servings 4 people
Calories 80 kcal

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Tongs or Spatula
  • Small bowl for mixing the sauce

Ingredients
  

  • 1 1/2 pounds baby bok choy or regular bok choy
  • 1 tablespoon avocado oil olive oil, or vegetable oil
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated or finely minced
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 teaspoon sesame seeds optional for topping
  • Black pepper to taste

Instructions
 

Step 1: Wash the bok choy

  • Rinse the bok choy well under cool water, especially near the base where dirt can hide. Pat it dry with a clean towel.

Step 2: Cut the bok choy

  • For baby bok choy, slice each head in half lengthwise. For larger bok choy, separate the leaves and chop the thick stems into bite-size pieces. Keep the leafy greens separate because they cook faster.

Step 3: Mix the sauce

  • In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and red pepper flakes if using. Set it aside.

Step 4: Heat the skillet

  • Place a large skillet or wok over medium-high heat. Add the oil and let it heat for about 30 seconds.

Step 5: Cook the aromatics

  • Add the garlic and ginger. Stir for 20 to 30 seconds, just until fragrant. Do not let the garlic burn.

Step 6: Saute the bok choy

  • Add the bok choy stems or halved baby bok choy cut-side down. Cook for 2 to 3 minutes, stirring or turning once, until the stems begin to soften.

Step 7: Add the leaves and sauce

  • Add the leafy greens, then pour in the sauce. Toss everything together and cook for another 2 to 3 minutes, until the leaves wilt and the stems are tender but still have a little crunch.

Step 8: Finish and serve

  • Taste and add black pepper if needed. Sprinkle with sesame seeds and serve warm.
Keyword Sauteed Bok Choy