This easy baby bok choy recipe is a game-changer when you’re short on time but want a flavorful, healthy vegetable side dish. The bok choy is first blanched to maintain its vibrant green color and crisp texture, then quickly sautéed in sesame oil with garlic and a touch of soy sauce. The result? It is a perfectly balanced, umami-rich dish with delicate flavor that pairs well with any meal.
If you are cooking bok choy for the first time, or want to master cooking bok choy, this guide will show you everything—from the best cooking methods to preparation tips, variations, and serving suggestions.
What is Bok Choy?
Bok choy, also spelled bok choi, is also known as Pak Choi or Pak Choy. It’s a Chinese cabbage with a mild, slightly sweet flavor. Its tender leaves and crunchy stalks make it an incredibly versatile vegetable in Asian cuisine typically Cantonese dishes.
While stir-fried Bok choy is quite popular in Chinese restaurants, it can also be steamed, roasted, sautéed, or added to soups. It has a crisp bite similar to celery and a mild flavor reminiscent of water chestnuts, making it perfect for various dishes.
Nutritional Benefits
Bok choy is a nutrient-dense superfood, packed with vitamins and minerals.
- Great Source of Folate & Calcium – Supports heart and brain health.
- Low in Calories & High in Dietary Fiber – Supports digestion and gut health.
- Rich in Vitamins A, C, and K – Boosts immunity and supports bone health.
- Packed with Antioxidants – Helps reduce inflammation.
Ingredients
Here’s what you’ll need to make this recipe:
Baby Bok Choy: I love using this smaller green for this dish because, you can keep them whole. You can find this veggie in most grocery stores in the vegetable area near the kale and cabbage.
Toasted Sesame Oil: Adds a nutty depth of flavor. You can also use a vegetable or canola oil.
Garlic: Thinly sliced for rich aromatics.
Soy Sauce (or Tamari): For a balanced, savory umami taste.
Kosher Salt: Enhances flavor and texture. The salt acts as a “cooking agent” to break down the green and extract water content.
Optional Add-ins: Toasted sesame seeds, red pepper flakes, ginger, or a splash of rice vinegar for extra flavor.
Find the full recipe with ingredients and directions below.
How to Cook Bok Choy
Mastering how to cook bok choy is simple! Follow this foolproof method for perfectly cooked bok choy every time.
Blanch: Rinse the raw bok choy and if you see lots of dirt, trim the ends slightly if needed, but keep the bok choy intact. Bring a large pot of salted water to a boil, and add the bok choy and blanch for 30-40 seconds until vibrant green but still crisp. Drain immediately and rinse under cold water to stop cooking.
Slice and Sauté Garlic: Thinly slice garlic. Heat sesame oil in a large skillet or pan over medium-high heat and add thinly sliced garlic and cook until fragrant, about 1 minute.
Add Blanched Bok Choy to the hot oil, and toss to coat. Pour in soy sauce, and cook for 2-3 minutes until tender but still crisp.
Serve & Enjoy: Transfer to a plate and enjoy!
Optional Garnish and Add-Ins: Toasted sesame seeds, red pepper flakes, scallions, shiitake mushrooms, ginger, or a splash of rice vinegar, lemon juice, or oyster sauce for extra umami.
Variations and Cooking Methods
Bok choy is incredibly versatile! Here are different ways to cook it:
- Steamed: Light, clean flavor, best with a drizzle of soy sauce.
- Stir-Fried: Heat oil, and toss with garlic, ginger, and a splash of soy sauce.
- Roasted: Caramelizes beautifully with a bit of sesame oil.
- Grilled: Perfect coated in olive oil and popped on the grill for a smoky finish.
- Soup or Broth: Add to miso soup, a coconut milk curry, ramen, or wonton soup.
Expert Tips and Tricks
Choose Fresh, Crisp Bok Choy: Look for bright green leaves and firm white stalks. Avoid any wilted or yellowing leaves.
Blanch for the Best Texture: Blanching locks in color and crunch, making bok choy even more delicious when sautéed.
Don’t Overcook!: Bok choy should be tender yet crisp—overcooking makes it soggy and bitter.
Add Aromatics for More Flavor: Try ginger, chili flakes, or a splash of rice vinegar for extra depth.
FAQs
For this recipe, keep the bok choy whole or halved. If using large bok choy, slice into quarters and sear it in the pan cut side down.
Both! The leaves are tender and sweet, while the stalks are crunchy.
Blanching: 30-40 seconds
Sautéing: 2-3 minutes
Steaming: 3-5 minutes
Yes! It’s delicious in salads or slaws when sliced thinly.
What to Serve with Baby Bok Choy
Pair this sautéed bok choy with these delicious mains for a complete meal:
The beauty of this sautéed bok choy recipe is that it pairs with just about anything. It does have Asian flavor profiles, so I think it would be wonderful to serve with this light and simple Salmon Sashimi, this Miso Eggplant that’s rich, savory, or this crunchy and hearty Brussel Sprout Salad that is completely swoon-worthy. For more substantial dishes, this Egg Fried Rice is an absolute hit, along with this addictive kimchi recipe, along with this Teriyaki Chicken Recipe that is always a crowd pleaser.
Salads: I love to pair it with a quick and easy Japanese Cucumber Salad or this Corn Salad with vibrant colors and taste. You can serve that with this Basil Vinaigrette, which is herbaceous and delicious, or this Tahini Sauce, or this Avocado Dressing, which is both creamy and tasty.
Add to a Grain, Rice, Or Pasta Bowl: I love adding this bok choy to a healthy farro, nutty Bulgur Wheat, simple steamed rice, or this nutty and easy pearl couscous that’s hearty and yummy. You can also top your bowls with roasted peppers, roasted vegetables, roasted tomatoes, Roasted Beets for added flavor, or some chopped raw veggies.
Pair with a Protein: You can’t go wrong with serving this bok choy with a substantial protein. Try this Korean Galbi Jjim, a one-pot meal, or this Chicken Ballotine, which is also all-encompassing. I also love making simple protein like this Pan-Seared Salmon, or this decadent duck breast recipe.
How to Store
To keep bok choy fresh longer, store it properly:
Refrigerator: Store unwashed bok choy in a plastic bag with paper towels for up to 5 days.
Freezing: Blanch first, then freeze in airtight containers for up to 3 months.
More Favorite Vegetable Side Dishes to Try
- Tomato Confit
- Miso Eggplant
- Roasted Beets
- Sautéed Kale
- Kimchi Recipe
- Roasted Peppers
- Squash Blossoms
- Swiss Chard Recipe
- Vegan Potato Salad
- Turnip Recipe
- Roasted Vegetables
Sautéed Garlic Baby Bok Choy Recipe
Equipment
Ingredients
Bok Choy
- 1.5 lbs Baby bok choy, *full-sized bok choy, works as well)
- 1.5 tbsp toasted sesame oil
- 4 cloves garlic, thinly sliced
- 2 tbsp soy sauce
- Kosher salt to add to boiling water
Instructions
- Wash the baby Bok choy in a colander and make sure all outer dirt is removed.
- Fill a large pot with water and place it over high heat.
- Add salt to the water to taste “salty like the sea.”
- Cover the pot with a lid and wait until it reaches a rapid boil.
- Uncover the pot and submerge the baby Bok choy in the salted boiling water for 30-40 seconds. You can add the baby Bok choy to the pot with a pair of tongs. The baby Bok choy should be tender but still hold a crunch.
- Strain the Bok choy in a colander and immediately rinse the vegetable under cold water or submerge it in an ice bath. You want to stop the cooking process of the vegetable with cold water. This will maintain both the vibrancy and structure of the baby Bok choy. Reserve.
- Remove the skin from your garlic cloves and use a mandolin to slice the garlic as thin as possible. If you are afraid of cutting yourself, you can use a cut-resistant glove while slicing. Reserve.
- Place the sliced garlic into a large cold sauté pan. Add the sesame oil and place over moderate heat. Note: Because garlic is so fragile and cooks quickly, you can allow the garlic and oil to come up to temperature together to infuse your sesame oil better.
- Allow the garlic to be slightly brown and crisp for about 1 minute.
- Immediately add the blanched baby Bok choy and stir with tongs to mix and coat the baby Bok choy with the oil to prevent the garlic from burning.
- Add the soy sauce to the pan and stir with your tongs to combine.
- Cook over moderate heat for 2-3 minutes to allow the baby Bok choy to caramelize in the pan.
- Remove from heat and enjoy!
Obsessed with Baby Bok Choy! Thank you for this easy and delectable veggie recipe! On weekly rotation for family dinner at my house 🥬!
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