This dish is pure Asian comfort food and is so easy to make!
If you love Asian food, this will quickly become one of your favorite dishes to prepare. It’s wonderful and fulfilling on its own, but, it also makes a wonderful side to entree dishes such as teriyaki chicken, slow-cooked Asian-style ribs, or veggie stir-fry.
How To Make Sautéed Baby Bok Choy
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The Ingredients You Will Need
Bok choy is a Chinese cabbage that is quite nutritious, as well as being loaded with flavor. Especially when prepared right! Here’s what you’ll need to have on hand to make this amazing dish:
Baby bok choy – Found in the produce section of most well-stocked supermarkets, produce markets, or Asian markets. Substitutes include green (or Napa) cabbage, Swiss chard, or even spinach (not baby spinach).
Oil – Olive oil or extra-virgin olive oil.
Black (or Dark) sesame oil – Found at Asian markets or online. You can substitute regular sesame oil if you can’t find dark.
Shallot – Finely minced. Can substitute finely chopped yellow or red onion.
Ginger and Garlic – Freshly minced.
Garlic Chili Sauce (or Paste) – Usually found in the Asian section of most well-stocked supermarkets. Or online.
Soy sauce – Regular or low sodium.
Rice vinegar – Found in the vinegar section or the Asian section of most supermarkets, Asian markets, or online. White wine vinegar or apple cider vinegar can be substituted.
Chicken stock – Or vegetable stock.
Garnishes – White and/or black sesame seeds and chopped scallions.
EXPERT TIP: Be sure to cut the ends off of the baby bok choy. They are tough and not desirable to eat. However, don’t cut too far up the vegetable, otherwise, the leaves will fall away from the base.
Tips for Making Perfect Sautéed Baby Bok Choy
Choose Fresh Bok Choy
Quality Selection – Look for baby bok choy that has vibrant green leaves and firm, white stalks. Avoid any that show signs of wilting or yellowing, as this indicates they may not be fresh.
Size Matters – Opt for smaller, younger bok choy, as they tend to be more tender and flavorful compared to larger varieties.
Proper Cleaning and Preparation
Thorough Washing – Rinse baby bok choy thoroughly under cold water to remove any dirt or grit, especially between the leaves. You can soak them in a bowl of water for a few minutes and then rinse to ensure they are clean.
Trimming – Trim the ends of the stalks if they appear dry or damaged, but keep the leaves intact. You can also cut the bok choy in half lengthwise for quicker cooking and better flavor absorption.
Cooking Techniques
Quick Cooking – Use quick cooking methods like stir-frying, steaming, or blanching to retain the crispness and vibrant color of the bok choy. Stir-fry over high heat for just a few minutes until the leaves are wilted but the stalks remain crunchy.
Flavor Enhancement – Add garlic, ginger, or chili flakes while cooking to enhance the flavor. A splash of soy sauce or sesame oil at the end can also add depth to the dish.
Finishing Touches
Seasoning – Season with salt, pepper, and a hint of acidity, such as lemon juice or rice vinegar, to brighten the flavors.
Garnishing – Consider garnishing with toasted sesame seeds or chopped green onions for added texture and flavor before serving.
How To Serve
After you’ve sautéed the bok choy for about 10 minutes, it will be ready.
The bok choy will have very tender leaves and a sturdy base (but, still tender).
Place the tender vegetables in a large shallow dish (or platter) and then drizzle the sauce over the top. Serve nice and hot.
Other Classic Chinese Recipes to Try
Bok Choy originated in China. Here is a collection of some of our favorite Chinese recipes that we are certain will become a staple in your home!
- Scallion Pancakes
- Steamed Vegetarian Dumplings
- Pork Dumplings in Peanut Sauce
- Chinese Noodles with Peanut Sauce
- Beef and Broccoli Chow Fun
- Classic Chicken Fried Rice
- Best-Ever Egg Rolls
- General Tso’s Chicken
- Orange Chicken (Panda Express Copycat)
These are all classic and so delicious. But, in the meantime, isn’t this dish calling your name?
There is just so much to love with this classic Chinese dish.
It’s easy to prepare, fast, and the taste is off-the-charts delicious.
We often prepare this as a main dish, but, it’s also a heavenly side dish, too. And, the presentation is stunning!
Ready to make the best bok choy in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Sauteed Baby Bok Choy
Video
Equipment
- Wok or large skillet
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon dark sesame oil
- 2 tablespoon shallot diced
- 1 tablespoon ginger fresh, minced
- 4 cloves garlic minced
- 2 tablespoon garlic chili sauce 1 tablespoon for little spice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ¼ cup chicken stock or vegetable stock
- 8 baby bok choy ends trimmed and then halved, lengthwise
- White and black sesame seeds for garnish
- 2 tablespoon scallions chopped, for garnish
Instructions
- Heat olive oil and sesame oil in a wok (or skillet) over medium-high heat.1 teaspoon olive oil, 1 teaspoon dark sesame oil
- Add shallot and ginger and sauté for 1 to 2 minutes, stirring often. Stir in the garlic and cook for 30 more seconds.2 tablespoon shallot, 1 tablespoon ginger, 4 cloves garlic
- Add the garlic chili sauce, soy sauce, vinegar, and stock, and bring to a strong simmer. Add the bok choy, cut side down, and sauté for about 8 minutes, gently flipping over occasionally. Move the vegetables around in the wok for even cooking.2 tablespoon garlic chili sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, ¼ cup chicken stock, 8 baby bok choy
- When the cut side of the bok choy is darkened and the leaves are tender, remove it from the wok (or skillet) and carefully place it in a serving dish. Drizzle the sauce over the top and garnish with sesame seeds and scallions.White and black sesame seeds, 2 tablespoon scallions
Notes
Nutrition
POST UPDATE: This was originally published in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2025.
Holly says
This looked like it would be good for our vegan friends, so I tried it on the family first. Menu was: bok choy, brown rice and fruit salad. I thought it was delicious and plenty filling. Hubbie thought it was fine, but he missed his meat. When I serve it to the vegans, I’ll make more dishes to choose from and one will have chicken or beef. As always, thanks for a great recipe.
BTW- step #2: Add shallot and garlic and sauté for 1 to 2 minutes, stirring often. Stir in the garlic and cook for 30 more seconds. (One of the ‘garlics’ should be ginger.)
Kris Longwell says
Hi Holly!!! Your menu sounds good to us!! But, we understand your hubbie’s point! We are so glad you enjoyed the bok choy and will be serving it again! And thanks so much for the heads up on the garlic/ginger! We’ll update that immediately! And thank you for the GREAT review! That means so much to us! Please keep us posted on future cooking!! xo Kris & Wesley
Kelli says
Just an observation- it’s appears in the description for the recipe, under Ingredients You Will Need, the ginger carried down to the next ingredient: Garlic Ginger Paste. I believe this should be the garlic chili paste? Although garlic ginger paste sounds amazing!
Kris Longwell says
Hi Kelli! Great eye! Thanks for the heads up! We’ve been doing a lot of Indian cooking lately and using Garlic Ginger paste so much…it must have been on my mind! But, you’re right…it probably would be delish with the bok choy! But…we do LOVE the little kick the garlic chili sauce (or paste) gives the dish! Thanks so much for the heads up! We made the edit on the post! We hope you give this a try! It’ really yummy! Thanks again!!! xo