Sautéed Bok Choy (VIDEO)

I’ve recently discover a new side dish – Sautéed Bok Choy – and it doesn’t disappoint.
Made with soy sauce, garlic, and fresh ginger, this really reminds me of Asian
fried noodles dishes, minus all the carbs.

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I don’t know how I never ate bok choy before. I just remember seeing a short video where someone was sautéeing it in a wok and it just looked so cool the way it was moved in the pan. The image struck me as i was standing in the grocery isle and I went on a whim and bought it. I’ve lost count how many times I made This sautéed Bok Choy since then (and this just happened this year)!

What is Bok Choy?

Bok Choy is a vegetable and belongs to the same family of vegetables as cabbage, broccoli, cauliflower and possibly other vegetables. It looks like a tulip bulb, but with thick leaves coming out from the top. In taste, it reminded me of radishes, but was much milder and sweeter. Bok Choy is a common vegetable used in Asian cooking. (Read more about Bok Choy here, if you’re interested).

Ingredients for Sautéed Bok Choy

Bok Choy – can usually be found in the vegetable isle of your grocery store.

Garlic – finely minced.

Fresh ginger – finely minced.

Soy Sauce – Main sauce ingredient and gives lots of flavor to the dish. I love the Kikkoman’s sauce

Red pepper flakes – optional. But great way to add some kick to the recipe. I don’t add it each time.

Sesame Oil – For sautéing and adding to the sauce

Sautéed Bok Choy VIDEO

Here is a quick video of preparing the bok choy. Scroll down for written instructions.

Preparing Sautéed Bok Choy

Prepare all the ingredients before starting the cooking process because it goes fast. Clean the Bok Choy and cut into halves or fourths (however you prefer it). Set aside.

Prepare the sauce ahead of time so that you are ready to pour right away. Mince the garlic. Peel and mince the ginger. Combine together with soy sauce and sesame oil and red pepper flakes (if using) in a small bowl. Mix well and set aside.

Heat a large skillet on the stove and add some sesame oil. Once the oil is hot, add the Bok Choy. Place inside (cut) side down. Sauté until you see caramelization streaks on the bok choy, then flip to the other side. Keep flipping until all sides have golden brown streaks (a total of about 3-4 minutes).

Pour the sauce over the bok choy making sure to pour it into the crevices of the leaves. It really makes it flavorful! Cover the skillet with a lid and sauté further allowing the bok choy to steam a bit.

This is where you need to determine how soft you want the bok choy to be. I usually sauté for an additional 1-2 minutes with a covered lit and then open the lid and flip the bok choys again and move in the skilled so that the sauce is evenly spread.

I like the bok choys to be slightly crunchy still. They still taste good when they are soft, but the consistency is not as appetizing. But that’s a preference thing. Feel free to experiment as you like.

Transfer to a plate and serve warm.

FAQs

How do you clean Bok Choy?

To clean bok choy, wash under running water. Gently push back the outer leaves to wash out any of the dirt left in between the leaves. If dirt persists, I do remove the outer leaves and wash them out. I just sauté them along with the whole bok choy at the end.

How to store Bok Choy?

Store fresh Bok Choy in the fridge. I keep mine in the little plastic bag they come in. It stays fresh for over a week.

For leftover sautéed Bok Choy, store them covered in the fridge for up to 1 day. Re-heat gently on a skillet on low heat.

What to serve Sautéed Bok Choy with

I’ve been eating this Bok Choy side dish with anything and everything and sometimes also eating it as is (without other dishes). Yes, I find it that good! Here are some dishes that would go great with it:

• Easy Shrimp with Rice and Vegetables Bowl
• Plain White Rice
• Funchoza Cellophane Noodle Salad

More Recipes…

Looking for other tasty side dish recipes? Check these out:

• Grilled Radishes
• Fun Air Fryer Sweet Potato Cubes
• BEST Creamy Whipped Mashed Potatoes
• Garlic Asparagus + EASY Immersion Blender Hollandaise Sauce
• Crack Green Beans with Pancetta

Lastly, if you make this Sautéed Bok Choy, please take a moment to comment below and leave a rating. It’s such a help for others who might want to try the recipe.

And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!