Simple sauteed bok choy is the healthy side dish your table has been missing. Enjoy this nutrient-dense vegetable flavored with garlic and ginger, and cooked using a simple stir-fry method. In just 15 minutes, this easy bok choy recipe will be ready to serve alongside your main dish.
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Why We Love This Recipe For Sauteed Bok Choy
Bok Choy is a delicious type of Chinese cabbage that is very common in Asian cuisine, but sadly underutilized in the U.S. This simple bok choy recipe shows just how accessible and tasty it is as a sauteed side dish.
Bok Choy is also a great low calorie, fresh and crunchy green vegetable to add to stir-fries like our 15-Minute Ginger Pork Stir Fry, or soup like our Bok Coy Soup. Sauteed bok choy, or pac choi as it is sometimes called, might be the easiest way to enjoy it.
Recipe Highlights
- Only takes 15 minutes
- Budget-friendly
- Like other leafy greens, it is low in carbs and calories and high in vitamin K
- Made with simple kitchen staples
Key Ingredients for this Recipe
- Bok Choy: While we love baby bok choy served whole, we prefer chopped mature bok choy for sauteeing. Chop and wash in a salad spinner and spin dry before cooking.
- Avocado Oil: Or use another neutral cooking oil like sesame oil.
- Dry Sherry: Can be purchased at the liquor store. Avoid cooking sherry which often includes sodium and tastes slightly different. Alternatively, you can use 3 tablespoons of vegetable broth plus 1 teaspoon of rice vinegar.
- Sesame Seeds: Option, used for garnish. Adds decoration and subtle nutty flavor.
Step By Step Instructions To Make This Bok Choy Recipe
Step 1: Cook Garlic and Ginger
Heat your oil over high heat in a large skillet (not non-stick) and add garlic and ginger. Cook, stirring constantly until they’re fragrant and starting to brown. This should take about 30 seconds.
Step 2: Add Bok Choy
Stir in the chopped greens and stems all at once – the skillet will be full, so don’t be alarmed. Add dry sherry and cover the skillet with a well-fitting lid. Allow the bok choy to cook for 1 ½ to 2 minutes to allow it to soften and wilt.
Step 3: Cook and Serve
Remove the lid and then sprinkle the bok choy with salt. Continue cooking, stirring often, until the Bok Choy is crisp, tender, and bright green. This should take about 2 to 3 minutes. Finally, stir in the scallions and remove from the heat, then serve the dish sprinkled with sesame seeds.
FAQs and Expert Tips
Slice the head of the Bok Choy in half down the middle. Remove the core with a triangular cut. then chop it crosswise bite-sized pieces for sauteeing. Place in the basket of a salad spinner and submerge in cold tap water. Swish to remove any dirt or debris. Drain and spin dry.
We think this recipe is best when cooked fresh, but if there is leftovers you can store them up to two days. Transfer to a resealable container and store in the refrigerator.
Reheat leftovers in a skillet over high heat until it’s just warmed through. Keep covered to heat through quickly and stir often. Do not overcook as the Bok Choy will get mushy.
This can be prepped up to three days ahead. Cut the garlic and ginger and keep in a small air-tight container. Chop and wash the Bok Choy. Keep in a resealable bag or snap-lock container.
What Does This Bok Choy Side Dish Go With?
Variations To Try
- Add toasted sesame oil at the end.
- Add red pepper flakes along with the ginger.
- In the last minute of cooking, toss with a little oyster sauce or hoisin sauce for additional flavor.
- Add in chopped cooked chicken or shrimp for a little protein.
- Mushrooms are great paired with this veggie! Add a cup of sliced mushrooms in at the same time as the bok choy and cook.
Additional Sauteed Vegetable Recipes To Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Description
Simple sauteed bok choy is the healthy side dish your table has been missing. Enjoy this nutrient-dense vegetable flavored with garlic and ginger, and cooked using a simple stir-fry method. In just 15 minutes, this easy bok choy recipe will be ready to serve alongside your main dish.
- 2 tablespoons neutral cooking oil such as avocado
- 2 cloves garlic, minced
- 2 tablespoon minced ginger root
- 8 cups chopped Bok Choy, cut into bite-sized pieces (about 1 pound)
- 3 tablespoons dry sherry (or 3 tablespoons vegetable broth plush 1 teaspoon rice vinegar)
- ¼ teaspoon salt
- 2 green onions or scallions, chopped
- Sesame seeds, black or white, (optional)
- Heat oil over high heat in a large skillet (not non-stick.) Add garlic and ginger, and cook, stirring constantly until fragrant and starting to brown, about 30 seconds.
- Stir in Bok Choy (the skillet will be full.) Add dry sherry and cover with a well-fitting lid. Let cook 1 ½ to 2 minutes to allow the Bok Choy to soften and wilt.
- Remove lid and sprinkle with salt. Cook, stirring often until the Bok Choy is crisp tender, and bright green, 2 to 3 minutes. Stir in scallions and remove from the heat. Serve sprinkled with sesame seeds if desired.
Notes
Ingredient Note
While we love baby bok choy served whole, we prefer chopped mature bok choy for sauteeing.
Prep Ahead
This can be prepped up to three days ahead. Cut the garlic and ginger and keep in a small air-tight container. Chop and wash the Bok Choy. Keep in a resealable bag or snap lock container.
How To Chop and Clean Bok Choy
Slice the head of the Bok Choy in half down the middle. Remove the core with a triangular cut. then chop it crosswise bite-sized pieces for sauteeing. Place in the basket of a salad spinner and submerge in cold tap water. Swish to remove any dirt or debris. Drain and spin dry.
- Prep Time: 5 mins
- Active Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dishes
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1 scant cup
- Calories: 109 cals
- Sugar: 2 g
- Fat: 7 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
Keywords: Sauteed Bok Choy, Sauteed Pak Choi, Bok Choy Side Dish, Easy Bok Choy Recipe, Simple Bok Choy Recipe
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.