Sauteed Bok Choy
Quick and delicious sauteed bok choy with garlic, sesame oil, and soy sauce. This classic Asian side dish comes together in under 10 minutes and delivers perfectly tender stalks with vibrant, wilted greens every time.
Equipment
- Large skillet or wok - 12 inches or wider recommended
- Sharp knife
- Cutting board
- Small bowl - for mixing the sauce
- Tongs or wooden spatula
- Colander or salad spinner - for washing bok choy
- Measuring spoons
Ingredients
- 1 lb baby bok choy - 450g, about 4-5 heads, or 1 large head bok choy
- 3 cloves garlic - minced
- 1 tablespoon vegetable oil - or neutral cooking oil
- 1 tablespoon soy sauce - or tamari for gluten-free
- 1 teaspoon sesame oil - toasted
- 2 tablespoons water - or chicken broth
- 1/2 teaspoon sugar - optional, balances the saltiness
- 1/4 teaspoon red pepper flakes - optional, for mild heat
- salt - to taste
- toasted sesame seeds - for garnish, optional
Instructions
- Slice baby bok choy heads in half lengthwise through the core. For large bok choy, separate leaves from stalks and cut stalks into 1-inch pieces. Rinse thoroughly to remove grit and spin dry completely.
- In a small bowl, combine soy sauce, sesame oil, water or broth, and sugar if using. Stir until sugar dissolves.
- Heat your wok or large skillet over high heat for 1-2 minutes until very hot. Add vegetable oil and swirl to coat the pan.
- Add minced garlic and stir constantly for about 30 seconds until fragrant and just barely golden. Do not burn the garlic.
- Place baby bok choy cut-side down in a single layer and press gently. Sear undisturbed for 1-2 minutes until golden, then flip and cook 1 minute more. For large bok choy, cook stalks first for 2 minutes, then add leaves.
- Pour the sauce over the bok choy and toss quickly to coat evenly. Let bubble and reduce for 30-60 seconds until the sauce thickens and clings to the vegetables.
- Transfer immediately to a serving plate, sprinkle with toasted sesame seeds and red pepper flakes if desired. Serve hot.
Notes
- Dry the bok choy thoroughly after washing to prevent steaming and ensure proper searing.
- Always use high heat for this recipe to keep the vegetables crisp and slightly caramelized.
- Do not overcrowd the pan. If necessary, cook in batches to maintain the high temperature.
- Have all ingredients prepped and ready before you start cooking, as the process moves very quickly.
- For a stronger sesame flavor, add an extra drizzle of toasted sesame oil right before serving.
- To make this recipe gluten-free, simply replace soy sauce with tamari.
- For an oyster sauce version, substitute 1.5 tablespoons of oyster sauce for the soy sauce.
- Leftover bok choy can be stored in the refrigerator for up to 3 days, but texture will soften.
- Reheat leftovers in a hot skillet for 1-2 minutes to restore some texture; avoid microwaving if possible.
- Add freshly grated ginger along with the garlic for a warm, peppery variation that pairs well with fish.