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 both healthy and 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.
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.
Aside from a simple side dish like today’s recipe you can use bok choy in your favorite stir-fry recipes or Asian style soup recipes.
It is flavorful and healthy for you!
If you like bok choy you might also love these stir fry recipes that you can easily add bok choy into! Try this Asian Shrimp Edamame Stir-Fry, Easy Thai Pork Stir-Fry, Spicy Thai Basil Chicken Stir-Fry or this Easy Chicken Ramen Noodle Stir Fry.
Recipe Ingredients You’ll Need
- 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!
- Green Onion: Fresh green onion is a nice addition to this recipe. You can also use other fresh herbs, like parsley or basil.
Please see the recipe card below for exact ingredient amounts and instructions.
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!
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!
What to Serve with Bok Choy:
This tasty vegetable side dish can be served with other Asian inspired dishes, working well with meat, seafood and other veggies.
- Try it with my Sweet & Sour Chicken, Lemongrass Chicken, Teriyaki Salmon, or my Easy Vegetable Chow Mein.
- For something a little different serve alongside my Asian Pork Lettuce Wraps or my Thai Turkey Lettuce Wraps.
- Add some extra sides like my Instant Pot Fried Rice, Spicy Ramen Noodles, Thai Cucumber Salad, or Easy Korean Noodles.
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
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.
