Sauteed Baby Bok Choy

An overhead view of a sautéed baby bok choy resting in a colorful Asian-style bowl with two wooden chopsticks resting on the side of the bowl.

Course: Side

Cuisine: Chinese

Prep Time: 15

Cook Time: 10

Total Time: 18

Servings: people

Calories: 76kcal

Author: Kris Longwell

This sauteed baby bok choy is such a wonderful side dish to everything from grilled salmon, and Asian-style pork ribs, to roasted chicken. So simple, yet so satisfyingly good. Find baby bok choy at many supermarkets, farmer's markets, or Asian food markets.

Print Recipe

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

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The bok choy is best served hot. Have everything ready to go before you start cooking because the dish comes together very quickly.

Leftovers will still be tasty, but very soft. The bok choy is best when served fresh from the wok or skillet.

Nutrition