Get a taste of Asian cuisine in less than 10 minutes with this easy Bok Choy Recipe.
You may not know it, but you—yes, you!—are 10 quick minutes away from a plate full of veggie goodness that tastes as fabulous as it looks. If you’ve never had bok choy, you’re in for a treat. Bok choy is a leafy type of Chinese cabbage, but it doesn’t look like your average head of cabbage. Rather, it has dark green leaves that come up on a stalk, and it doesn’t form a “head” like regular cabbage. It’s widely available in U.S. grocery stores, but your local Asian market might have a better selection, so it’s worth a stop.
When cooked, bok choy leaves wilt like most other greens, but their juicy stalks stay somewhat crunchy, and all parts of the vegetable soak up the flavors of whatever you cook it in. When simmered in ingredients with Asian flavors, like soy sauce, garlic, chilies and sesame oil, those pretty leaves and their crunchy stems take on a level of savory that will make your mouth water.
Is Bok Choy Healthy?
Yes! Bok choy is packed with healthy nutrients that your body needs and craves, like vitamins A, C, and K; fiber; and folate. Plus, it’s an antioxidant powerhouse. As long as you use the recommended low-sodium soy sauce, the sodium level of this dish is reasonable. To cut the sodium content even further, substitute coconut aminos for soy sauce. Overall, this bok choy recipe is vegan, dairy-free, and low-carb. To make this gluten-free, use a gluten-free soy sauce or tamari instead of soy sauce (and read the labels on the other ingredients to make sure they’re also gluten-free).
Bok Choy Variations
Want to pack in some protein? Stir-fry some tofu or shrimp before you throw in the bok choy. Need a citrusy zing? A splash of lime juice or a dash of lemon zest will only add to the flavors in this dish. Personally, I like adding a handful of grape tomatoes to sauté along with the bok choy to bring a slight acidity to the dish.
If you’re craving meat, you can make this a one-pan meal by throwing in some deboned rotisserie chicken after the bok choy has cooked down a bit and cooking until the chicken is heated through. Have fun and make it your own!
How To Make Ahead And Store
This dish is so quick, and bok choy shines brightest when it’s fresh, so I wouldn’t make it ahead of time. You can, however, wash the bok choy ahead of time, but be sure to cook it within a day or two after washing. Got some leftovers? Pop them in an airtight container and chill them in the fridge. They should last for up to 3 days. Reheat on the stove over medium heat for 3 minutes; that should retain the crunch.
Serving Suggestions
Traditionally, this is a side dish in Asian cuisine. This bok choy shines bright when served as a side dish to Grilled Chicken Breast or grilled fish, like this Orange-Lime Grilled Grouper. Alternatively, it pairs beautifully with steamed rice, Cilantro-Lime Cauliflower Rice, or Sesame Soba Noodles for a light, wholesome, and satisfying vegetarian meal.
Ingredients
- 4 small bok choy
- 1 tablespoon sesame oil
- 2 cloves garlic sliced
- 2 dried chilies
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon white sesame seeds
Instructions
- Place the bok choy in a colander and rinse with cold water, removing any grit from between the leaves and at the base of the stems. Pat dry with a kitchen towel and cut each bok choy in half lengthwise.
- Heat the sesame oil in a large skillet over medium-high heat and stir-fry the garlic slices and dried chilies for about 3 minutes, until fragrant. Add the bok choy in a single layer, cut-side down, and cook until the bottoms start to brown, about 2 minutes.
- Flip the bok choy over and cook until the stalks begin to soften, about 2 minutes. Reduce heat to medium-low and add the soy sauce to the skillet. Simmer for 1 minute.
- Transfer to a platter and garnish with sesame seeds. Serve immediately.
Tips & Notes:
- Cleanliness is next to godliness! Wash the bok choy thoroughly under cold water, paying strict attention to the base where dirt can easily get trapped.
- The heat of the chilis resides in the seeds. How many seeds you should include depends on how spicy you want the dish to be.
- The sesame oil is non-negotiable! It infuses the dish with a beautiful flavor and aroma that olive or vegetable oil simply cannot match.
- Pay attention to the heat. This recipe calls for medium-high heat initially and then reducing to medium-low. Controlling the heat allows the bok choy to cook evenly without burning.
- The bok choy should retain a slight crunch. Keep an eye on your timer, and resist the urge to overcook.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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