Easy Sautéed Bok Choy

Why make this recipe

Sautéed Bok Choy is a quick and healthy dish that brings vibrant color and nutrition to your table. This dish is not only delicious but also packed with vitamins and minerals that are beneficial for your health. With its tender greens and a slight crunch, sautéed bok choy makes a perfect side dish for any meal. It’s an easy way to incorporate more vegetables into your diet without spending too much time in the kitchen.

How to make Sautéed Bok Choy

Ingredients:

• 1 tablespoon Vegetable or avocado oil (note 1)
• 4 cloves garlic (minced)
• 2 teaspoons ginger (peeled + minced)
• 1/4 teaspoon Crushed Red Pepper Flakes
• 4 bunches baby bok choy (cut in half and ends removed) (note 2)
• 2 tablespoons soy sauce
• Sesame oil
• Sesame seeds (optional topping)

Directions:

1. Heat 1 tablespoon of avocado or vegetable oil in a wok or large non-stick pan over medium heat.
2. Add the minced garlic (4 cloves), ginger (2 teaspoons), and crushed red pepper flakes (1/4 teaspoon). Cook for about 2 minutes until fragrant, stirring constantly to avoid burning.
3. Pour in the soy sauce (2 tablespoons) and 1 tablespoon of water.
4. Add the halved bok choy (4 bunches) to the pan and toss to coat well.
5. Cover the pan with a lid and cook for 2-4 minutes until the bok choy is tender.
6. Remove the lid, stir, and continue cooking for another 3 minutes until most of the liquid has evaporated and the stalks have softened to your liking.
7. Transfer the bok choy to a platter and drizzle with sesame oil. You can also sprinkle sesame seeds on top if you like. Enjoy!

How to serve Sautéed Bok Choy

Serve Sautéed Bok Choy as a side dish with your favorite main course. It pairs well with grilled meats, stir-fries, or rice dishes. For a more complete meal, you can toss it with noodles or add some protein like tofu or chicken.

How to store Sautéed Bok Choy

Store any leftovers of Sautéed Bok Choy in an airtight container in the fridge. It can last for 2-3 days. To reheat, simply sauté it again in a pan until warmed through.

Tips to make Sautéed Bok Choy

• Use fresh baby bok choy for the best flavor and crunch.
• Adjust the amount of garlic and ginger based on your taste preferences.
• If you like it spicier, add more crushed red pepper flakes.
• Customize the dish by adding other vegetables like bell peppers or carrots for more color and texture.

Variation

You can add a splash of rice vinegar for a tangy flavor or include some sliced scallions for added freshness. You can also try using different types of greens, like kale or spinach, to mix things up.

FAQs

1. Can I use regular bok choy instead of baby bok choy?

Yes, but regular bok choy may take longer to cook. Cut it into smaller pieces to help it cook more evenly.

2. Is this dish vegan?

Yes, Sautéed Bok Choy is vegan-friendly as it contains no animal products.

3. Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the ingredients ahead of time and sauté them right before serving. This way, you can enjoy the freshness of the dish.

Sautéed Bok Choy

A quick and healthy sautéed bok choy dish that is vibrant and packed with nutrition, perfect as a side for any meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Asian, Vegan

Calories: 60

Ingredients Method Notes

Ingredients

  

For the sauté

• 1 tablespoon Vegetable or avocado oil Use avocado or vegetable oil for sautéing.
• 4 cloves garlic (minced)
• 2 teaspoons ginger (peeled + minced)
• 1/4 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.
• 4 bunches baby bok choy (cut in half and ends removed) Use fresh baby bok choy for best flavor.
• 2 tablespoons soy sauce
• 1 tablespoon water To add moisture during cooking.
• 1 tablespoon sesame oil For drizzling at the end.
• to taste optional Sesame seeds Optional topping.

Method

 

Cooking

1. Heat 1 tablespoon of avocado or vegetable oil in a wok or large non-stick pan over medium heat.
2. Add the minced garlic, ginger, and crushed red pepper flakes. Cook for about 2 minutes until fragrant, stirring constantly to avoid burning.
3. Pour in the soy sauce and 1 tablespoon of water.
4. Add the halved bok choy to the pan and toss to coat well.
5. Cover the pan with a lid and cook for 2-4 minutes until the bok choy is tender.
6. Remove the lid, stir, and continue cooking for another 3 minutes until most of the liquid has evaporated and the stalks have softened to your liking.
7. Transfer the bok choy to a platter and drizzle with sesame oil. You can also sprinkle sesame seeds on top if you like. Enjoy!

Notes

Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat in a pan until warmed through. Customizations can include other vegetables for added texture and color.