This baby bok choy recipe is lightly cooked with garlic, soy sauce and sesame oil for a delicious side that’s ready in less than 15 minutes!
Sauteed baby bok choy is a hearty vegetarian dish and makes the perfect addition to homemade Chinese inspired dishes, or any meal! Using a simple but flavorful sauce, this is a quick and easy take on a popular restaurant dish that makes any home cook look like a master chef! It stays a little bit crunchy, even when stir fried, and gives texture and flavor to so many delicious dishes.
What is Baby Bok Choy?
Baby bok choy is the younger variety of elongated Chinese cabbage with dark green leaves and thick white stalks. It has a light cabbage flavor and since the entire cabbage can be eaten, it’s economical.
Garlic Baby Bok Choy
- Garlic baby bok choy looks elegant when it’s cooked and served in vertical halves, but it can also be sliced and stir-fried with other veggies or added to a hearty soup.
- This super simple stir fry is super-fast to make and only requires one pan!
- It also can be made in advance and used all week in all kinds of recipes, especially roasted and grilled meats, or just serve it with some lemon rice.
Ingredients and Variations
BOK CHOY: Remove wilted leaves and rinse well. Be sure to pat it dry, or better yet use a salad spinner. Too much water left on the bok choy will cause it to steam and soften, instead of becoming tender-crisp, so removing as much water as possible is an important step!
SAUCE: Sesame oil has a strong nutty flavor and goes well with the garlic and soy sauce. Chile oil is also a good choice for a spicier bok choy dish. Leftover bacon grease also adds a ton of flavor, too.
SEASONINGS: Freshly grated ginger, or a spicy kick of sriracha or sambal can be added, if desired. Red chile flakes will add a pop of color and flavor, too.
ADD-INS: Sliced mushrooms, water chestnuts, baby corn, and sweet peas can be added to this recipe and will make it pop with flavor, color and texture! Want to add some protein? Use diced rotisserie chicken, ground pork or meatballs.
How to Cook Baby Bok Choy
Prepare bok choy as directed below.
- Heat olive oil in a skillet and cook bok choy and water. Cover and cook until tender-crisp (as per recipe below).
- Toss bok choy with garlic and cook. Add soy sauce and sesame oil.
- Toss and then garnish with sesame seeds.
PRO TIP: Saute sesame seeds in a dry pan until barely fragrant – this intensifies their flavor, gives them a golden-brown color, and keeps them crunchy.
Storing Sauteed Baby Bok Choy
Keep leftover garlic baby bok choy in a covered container up to 3 days. Freezing is not recommended since it will not be firm when it’s thawed.
Other Asian-Inspired Favorites
- Kung Pao Chicken – a delish main to serve with baby bok choy
- Easy Chicken Lettuce Wraps – add leftovers to this dish
- Egg Roll in a Bowl – perfect with bok choy!
- Chicken Wonton Cups – a delicious appetizer
Garlic Baby Bok Choy Recipe
- 1 Tablespoon olive oil
- 6 heads baby bok choy whites & leaves separated (about 1 ½ pounds)
- 2 Tablespoons water
- 2 cloves garlic minced
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- sesame seeds for garnish
- Cut baby bok choy in half lengthwise. Clean well and dry*.
- In a large skillet on medium high heat, heat oil for 1 minute, or until hot. Add bok choy then water. Cover and cook for 3-5 minutes, until tendercrisp, flipping after 2 minutes.
- Remove the lid, add garlic and toss with bok choy. Cook for about 1 minute, or until garlic is fragrant, flipping the bok choy after about 30 seconds. Add soy sauce and sesame oil. Toss together, garnish with sesame seeds, if using, and serve.
- *Dry the bok choy with a salad spinner, it works great! It’s ok if there is a slight bit of water on the bok choy.
- Refrigerate leftovers in a covered container up to 3 days. Do not freeze.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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