Sautéed Baby Bok Choy
Updated Dec. 14, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral cooking oil, like canola
- 2garlic cloves, peeled and minced
- 1½-inch piece ginger root, peeled and minced
- ¼ teaspoon red-pepper flakes, or to taste
- 4bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
- 1tablespoon soy sauce
- 1tablespoon chicken stock or water
- Toasted sesame oil for drizzling
Nutritional analysis per serving (4 servings)
94 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 233 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Step 2
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Step 3
Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Step 4
Remove to a warmed platter and drizzle with sesame oil.
Private Notes
Comments
cooked this tonight to compliment a grilled flank steak marinated lightly with teriyaki. First of all, I cut the bok choy in half longitudinally so I could clean them better. I left more of the ends on so they wouldn't separate. Then cooked them much longer so they would be carmelized. Fantastic result.
Sauteed bok choy whole-per recipe- but found that stalks took too long to cook/steam to softness-and leaves were overcooked. Next time I quartered the bok choy as recommended in other recipes and cooking was faster and more uniform along the stalk.
Great & easy, but some tweaks are needed. Add 2 scallions to the minced aromatics. Substitute fish sauce for soy sauce. (As is, the recipe is bland.) Slice the bok choy lengthwise to ensure that bulb pieces are small enough to soften. As noted by others, the recipe is entirely too wet. Delete the broth. Substitute half the canola oil w sesame oil. Further cooking to reduce the wetness would overcook the bok choy. Instead, after cooking, drain & then add salt, as needed.
This recipe works just as well with larger stalks of bok choi which I often get from my CSA. I cut the stalks into bite size pieces and put those in before the leaves and add a bit more chicken stock following the recipe exactly as it is. Delicious.
I cut these in half and added a generous amount of soy sauce. Great with white rice. Just delicious
Love this recipe. My go to when cooking Asian cuisine. My family loves it too. Sooo good
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