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 that pairs well with any meal.
If you 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?
Baby bok choy, also known as Pak Choi, is a Chinese cabbage with a mild, slightly sweet flavor. Its tender leaves and crunchy stalks make it an incredibly versatile vegetable in Asian cuisine and beyond.
While it’s commonly used in stir-fries, bok choy can 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 that promote overall health.
- Low in Calories & High in 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.
- Great Source of Folate & Calcium – Supports heart and brain health.
Adding baby bok choy to your meals is an easy way to load up on essential nutrients while keeping dishes light, fresh, and satisfying.

Ingredients for Baby Bok Choy Recipe
Here’s what you’ll need to make this Baby Bok Choy Recipe:
Baby Bok Choy: Whole or halved, tender stalks and leaves sauté beautifully. I love using baby Bok Choy for this dish because, in the recipe, I love keeping them whole. Not cutting takes away one less step, and the result is just delicious. Baby Bok choy it’s filling, crunchy, smooth, and delicate.
Toasted Sesame Oil: Adds a nutty depth of flavor.
Garlic: Thinly sliced for rich aromatics. I like to use a Japanese mandolin to slice the garlic thin, and I love the texture that it adds to the baby bok choy. If you don’t own a mandolin, you can, of course, use a knife.
Soy Sauce (or Tamari): For a balanced, savory umami taste.I always use low-sodium soy sauce to be healthier. However, any soy sauce will work for this recipe.
Kosher Salt: Enhances flavor and texture. Using high-quality Kosher salt is an absolute MUST for cooking! It will provide a better final product! The salt acts as a “cooking agent”. It helps to break down the baby bok choy 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 (Step-by-Step Guide)
Mastering how to cook bok choy is simple! Follow this foolproof method for perfectly cooked bok choy every time.
Prepare the Bok Choy:
- Rinse baby bok choy thoroughly to remove any dirt from the stalks.
- Trim the ends slightly if needed, but keep the bok choy intact.
Blanch the Baby Bok Choy:
- Bring a large pot of salted water to a boil.
- 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 pan over medium heat.
- Add thinly sliced garlic and cook until fragrant (about 1 minute).

Add Baby Bok Choy
- Add blanched bok choy and toss to coat in the oil.
- Pour in soy sauce, stir, and cook for 2-3 minutes until tender but still crisp.

Serve & Enjoy:
- Transfer bok choy to a plate and enjoy!
- Optional Add-in: Toasted sesame seeds, red pepper flakes, ginger, or a splash of rice vinegar.
Pro Tip: Blanching first ensures the bok choy stays crisp and vibrant while sautéing with garlic and soy sauce infuses it with incredible flavor.

Variations and Cooking Methods
Bok choy is incredibly versatile! Here are different ways to cook it:
- Steamed Bok Choy: Light, clean flavor, best with a drizzle of soy sauce.
- Stir-Fried Bok Choy: Toss with garlic, ginger, and a splash of soy sauce.
- Roasted Bok Choy: Caramelizes beautifully with a bit of sesame oil.
- Grilled Bok Choy: Perfect for summer grilling with a smoky finish.
- Soup or Broth: Add to miso soup, ramen, or wonton soup for extra greens.
Expert Tips and Tricks for Cooking Bok Choy
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 – Baby Bok Choy Cooking Questions
For this recipe, keep the bok choy whole or halved. If using large bok choy, slice into quarters.
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 dressing, 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, 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 Baby Bok Choy
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
- Chef's knife or Santoku knife
- Large pot for blanching
- Tongs
- Mandolin
- Cut-resistant glove for mandolin
- Large Sauté Pan
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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