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This Easy Bok Choy Recipe is one you can have on the table in under 10 minutes. It makes a wonderful vegetarian side dish that is flavorful and pairs nicely with any meal. You can add other vegetables to this like mushrooms, bell pepper, green beans or broccoli.
Last week at the farmers market I picked up baby bok choy. I try to find new vegetables and fruits to try each week when I am at the farmers market to keep things interesting and also to introduce my kids to new foods. Today’s recipe is an Easy Bok Choy Recipe that I make as a side dish. It takes under 10 minutes to make and is a great recipe to add to your weekly meal plan.
I also like making this Bok Choy Stir Fry if I have mushrooms on hand. You can use either baby bok choy or regular bok choy. This dish is simple and comes together in under 10 minutes. It uses garlic, onion, toasted sesame oil and green onion that pairs wonderfully with the crispy bok choy. You also might like these Asian inspired recipes like this One Pan Baked Dumplings, Easy Thai Pork Stir-Fry, Spicy Thai Basil Chicken Stir-Fry or this Easy Chicken Ramen Noodle Stir Fry.
Why You Will Love this Easy Sautéed Bok Choy Recipe
This dish couldn’t be simpler to make! Here is why you will love it!
• Simple to Make: You can have this bok choy on the table in under 10 minutes. It couldn’t be simpler.
• Budget-friendly: This recipe involves a small handful of ingredients making it a budget-friendly option for your weekly shopping trip.
• Versatile: You can add more veggies like matchstick carrots, mushrooms, broccoli or green beans when sautéing the bok choy. You also can add things like sriracha, soy sauce or ginger for flavor.
Recipe Ingredients You’ll Need
Please see the recipe card below for exact ingredient amounts and instructions.
- Bok Choy: The star of this recipe is bok choy, otherwise known as pak choi or Chinese white cabbage. I found baby bok choy at my farmers market and used that but you can use regular bok choy as well. If you use regular, larger bok choy you may want to chop it smaller.
- Oil: When you begin sautéing the garlic and onion you will use either olive oil or vegetable oil. I also added toasted sesame oil in for extra flavor but you don’t have to.
- Garlic: The garlic adds nice flavor to this dish. If you like extra garlicy flavors, feel free to use more.
- Sweet Onion: I used sweet onion in this recipe but you can also use red onion or shallot.
- Crushed Red Pepper: The crushed red pepper is optional but I love the spice it adds. You can add any herbs or spices you want to this dish!
Recipe Modifications
- Protein: Add some protein into this recipe. One thing that works especially well is shrimp. Shrimp cooks quickly and can be added into the bok choy while you sauté.
- Spices: Spices and herbs can change the flavor of this dish. I especially like fresh grated ginger, soy sauce, red chili garlic sauce for spice and Thai style basil.
- Vegetables: Create a vegetable stir-fry using this bok choy recipe. I suggest cutting the vegetables smaller so they cook quickly. The bok choy cooks fast so you don’t want your other vegetables to still be too crunchy. Some ideas are zucchini, eggplant, carrots and bell peppers.
- Citrus: I like to brighten up a dish using citrus. Lemon or lime would be great in this!
You also might like this Asian Chicken Noodle Soup, Easy Ramen Noodle Soup or these Spicy Ramen Noodle Recipe.
How do you Make Bok Choy
Step 1: Sauté Vegetables: In a large cast iron or regular non-stick skillet heat the 2 Tablespoons of olive oil or vegetable oil over medium heat. Add the garlic and onion and sauté for 2 minutes, until soft and fragrant.
Step 2: Add Bok Choy: Add the baby bok choy, toasted sesame oil, crushed red pepper, salt and pepper and sauté for another 2 minutes. Cover and cook for another 2-4 minutes or until the bok choy is cooked to your liking. Garnish with the green onion. Taste and adjust seasoning. Enjoy warm!
Recipe Tip: other flavors that pair nicely with bok choy is ginger, soy sauce, oyster sauce or rice vinegar. You can use any of these to season and flavor the bok choy. I also love a drizzle of sriracha.
What to Serve with Sautéed Bok Choy
- thai main dishes: pair the bok choy with these Thai Lettuce Wraps, Easy Thai Vegetable Green Curry or this Easy Thai Pork Stir-Fry
- chicken: add this bok choy as a side to this Tandoori Grilled Chicken, Air Fryer Chicken Tenders or these baked chicken tenders
- seafood: fish is a great pairing for bok choy. Try this Easy Pan Fried Fish, Crispy Air Fryer Cod (Ready in 15 Minutes!) or this Easy Air Fryer Salmon Bites with Teriyaki Glaze
- soup & noodles: I also love adding a side of bok choy to this Spicy Ramen Noodle Recipe, Easy Ramen Noodle Soup, Asian Chicken Noodle Soup or this Spicy Chicken Soup
Storage Tips
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooked and cooled, store in an airtight container in the freezer for up to 1 month.
- Reheating: To reheat place in the microwave until heated through.
Recipe FAQ
Yes you can use both the white stems and green leaves. The stems are crisp and mild, while the leaves are very tender and flavorful.
It really depends on the size of the bok choy. If you are using baby bok choy you can halve or quarter them lengthwise. With larger bok choy, slice the stems and leaves into bite-sized pieces, keeping them separate since they cook at different rates.
You want to make sure to clean bok choy well. The dirt can often hide in between the stalks. Slice it lengthwise and rinse under cold water, separating the stalks to remove grit.
Other Vegetable Recipes
Vegetarian
Za’atar Roasted Carrots
Sides
Roasted Broccoli
Vegetarian
Roasted Buffalo Cauliflower
Vegetarian
Cauliflower Curry Recipe
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Easy Bok Choy Recipe
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 3 garlic cloves, minced
- 1/4 of a large sweet onion, diced or 1 large shallot, diced
- 2 pounds of baby bok choy or regular bok choy, quartered or chopped, washed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 to 1 teaspoon, crushed red pepper {optional for spice}
- 5 green onions, white and green parts chopped
Instructions
- Was the bok choy and make sure to wash between the stalks to get the dirt out. In a large cast iron or regular non-stick skillet heat the 2 tablespoons of olive oil or vegetable oil over medium heat.
- Add the garlic and onion and saute for 2 minutes, until soft and fragrant.
- Add the baby bok choy, toasted sesame oil, crushed red pepper, salt and pepper and saute for another 2 minutes. Cover and cook for another 2-4 minutes or until the bok choy is cooked to your liking.
- Garnish with the green onion. Taste and adjust seasoning. Enjoy warm!
Notes
- The amount of time the bok choy cooks depends on how you like to eat it. Some people like it soft and others like it with a bit of crunch. I like it with crunch so I cook mine about 5 to 6 minutes total.
- Feel free to add whatever spices you like. I think that ginger goes nicely in this dish as well as soy sauce and red chili garlic sauce for extra spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
