Name: Baby Bok Choy Recipe with Garlic
Cook time: 20 min
Total time: 20 min
Ingredients: 1 pound baby bok choy; 2 tablespoons vegetable oil; 3 cloves garlic (minced); 1 teaspoon ginger (grated); 2 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1/2 teaspoon sesame oil; Salt and pepper to taste; Sesame seeds for garnish (optional)

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This baby bok choy recipe includes leafy greens sauteed until perfectly tender with lots of fresh garlic. Served with a delicious umami-flavored sauce, this nutritious veggie side dish is ready in just 20 minutes.

While you are here, check out more delicious vegetable side dishes like The Perfect Air Fryer Zucchini and Baked Creamy Mixed Vegetables.

This baby bok choy recipe is an easy stir fry that you’ll want to make again and again. It is one of my favorite ways to prepare this veggie.

It is a saucy, savory, Asian-inspired dish that tastes amazing on its own but tastes even better as part of a meal. Serving bok choy is an easy way to elevate any meal, adding nutrients and flavor.

Why you will love Bok Choy:

Quick & Easy! You may have seen this dish on a Chinese restaurant menu but I bet you didn’t know how simple it is to make at home. There is no steaming required. Toss it in a hot skillet with oil, seasonings, and sauce, and you’re all set!

Nutritious! This leafy green vegetable is low carb but high in nutrients like fiber, vitamins C, K, and A, and calcium.

Versatile! Enjoy this nutrient-dense veggie all on its own or make it a meal by serving it with meat, tofu, noodles, or white rice.

What is Bok Choy?

Bok choy, or pak choy/pok choi, is a Chinese cabbage with dark green leaves. It has a mild flavor with a subtle sweetness and easily absorbs the flavors of other ingredients.

It is naturally crisp with tender leaves. You can eat it raw or cooked. It can be grilled, steamed, roasted, or sauteed.

Ingredients for Bok Choy Recipe

To make this recipe, you will need the following ingredients:

Baby bok choy: The smaller size of baby bok choy makes it cook more quickly, ensuring both the leaves and stalks get tender in the skillet.
Vegetable oil: Use this to saute the veggies.
Garlic cloves: This infuses the dish with a savory and aromatic flavor, complementing the natural taste of this veggie side dish.
Ginger: Fresh ginger adds a warm, spiced flavor.
Soy sauce: This adds a salty, umami-rich element.
Oyster sauce: This optional inclusion has a sweet savory taste. You can also substitute it with vegetarian oyster sauce.
Sesame oil: This serves as a toasty nutty foundation to the sauce. Use toasted sesame oil for even more flavor.
Salt and pepper: Add to taste.
Sesame seeds: Toasted sesame seeds add a subtle crunch and a hint of nuttiness to the dish. It is an optional garnish

close up view of pak choy prepped for saute

How to Make Bok Choy

Prepare the baby bok choy thoroughly under cold running water. Then trim the stalks and cut them in half lengthwise.

Heat up the vegetable oil in a large skillet or wok over medium-high heat.

Gently add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds or until fragrant.

Add the baby bok choy to the pan.

Stir-fry for about 2 minutes, tossing the bok choy to coat it evenly with the fresh garlic and ginger.

In a small bowl, mix soy sauce, oyster sauce (if using), and sesame oil. Then pour the sauce over the bok choy.

close up view of bok choy cooking in a skillet

Stir-fry for another 2-3 minutes or until the bok choy is tender-crisp.

Season with salt and pepper to taste. Adjust the seasoning if needed.

Transfer the baby bok choy to a serving platter. Garnish with sesame seeds if desired.

Serve immediately as a side dish with rice or your favorite main course. Finally, enjoy your delicious baby bok choy with garlic!

Tips and Variations for the Best Bok Choy Recipe

Initially, bok choy leaves look like a lot, but like kale and spinach, they wilt once cooked.
Be careful not to overcook; you want it to remain slightly crunchy.
Want spicy bok choy? Add in red pepper flakes for a kick of heat.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat it in the microwave.

FAQ

Sauteed bok choy maintains the sweet taste and tender texture of the vegetable. The sauteing method allows the bok choy to absorb the flavors of garlic, ginger, soy sauce, and sesame oil, creating a harmonious blend that complements its natural flavor profile.

Yes, you can eat both the leaves and stalks of bok choy.

Bok choy is a nutrient-rich vegetable that provides essential vitamins and minerals, including vitamin C, vitamin K, and folate. Adding this veggie to your diet supports the immune system and bone health. Its high water content contributes to hydration, and the cruciferous nature of bok choy can potentially improve heart health.

The high fiber content of bok choy can increase gas. Overconsumption may lead to bloating or cramps. However, for most people, enjoying bok choy as part of a balanced diet poses no health risks, and its numerous nutritional benefits make it a valuable addition to meals.

The main difference between the two is their size and maturity when harvested. Baby bok choy is harvested early so it has smaller leaves, more delicate stems, and milder flavor. What we refer to as “regular bok choy” is the mature variety, with stronger flavor, larger leaves, and thicker stems.

a bowl of baby bok choy beside other dishes

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