Bok choy is a vibrant, leafy green that brings a delightful crunch and mild sweetness to any dish. In just 20 minutes, you can transform this humble vegetable into a tender, flavorful side that pairs perfectly with any meal. Its crisp stems and silky leaves soak up seasonings beautifully, offering a satisfying contrast in every bite.
With a quick prep and cook time of 10 minutes each, this recipe is ideal for busy weeknights or last-minute additions to your dinner table. Lightly sautéed bok choy retains its fresh, earthy flavor while developing a hint of caramelized richness. It’s a simple yet elegant way to add a nutritious, textural delight to your plate.
Ingredients for Perfectly Cooked Bok Choy
- 1 tablespoon tamari or soy sauce (use tamari for a gluten-free option)
- 1 tablespoon water
- ½ tablespoon rice vinegar
- 1 teaspoon mirin (or substitute with ½ teaspoon honey)
- ¼ teaspoon toasted sesame oil
- 1 garlic clove, finely chopped
- Pinch of red pepper flakes (adjust to taste)
- 2 teaspoons avocado oil, plus more as needed
- 1 pound baby bok choy (3 to 4 heads, halved or quartered)
- Sesame seeds, for sprinkling
Step-by-Step Instructions for Cooking Bok Choy
- Prepare the sauce: In a small bowl, combine the tamari (or soy sauce), water, rice vinegar, mirin (or honey), toasted sesame oil, chopped garlic, and a pinch of red pepper flakes. Stir well and set aside.
- Heat the oil: In a large skillet, heat 2 teaspoons of avocado oil over medium-high heat until shimmering.
- Sear the bok choy: Add half of the bok choy to the skillet, placing it cut side down. Sear for 1 to 2 minutes per side, or until nicely browned. Remove from the skillet and repeat with the remaining bok choy, adding more oil if needed.
- Combine and cook: Return all the bok choy to the skillet and pour the prepared sauce over it. Toss to coat evenly, then cover the skillet and cook for 1 to 2 minutes, or until the bok choy is tender but still crisp.
- Serve: Transfer the bok choy to a serving platter, sprinkle with sesame seeds, and enjoy immediately!
Perfect Pairings: Serving Suggestions
This bok choy dish shines as a side to grilled chicken, salmon, or tofu for a complete meal. For a quick stir-fry combo, toss it with cooked rice noodles or quinoa. Pro tip: Add a fried egg on top for a protein-packed breakfast or brunch option!
Flavor Twists: Sauce and Topping Ideas
Experiment with the sauce by adding a teaspoon of grated ginger or a splash of lime juice for extra zing. For toppings, try crushed peanuts or a drizzle of chili oil instead of sesame seeds. Feeling adventurous? Swap the tamari for coconut aminos for a slightly sweeter, gluten-free alternative.
Quick and Easy: Time-Saving Tips
Prep the sauce and chop the garlic ahead of time to save minutes during cooking. If you’re short on time, skip searing the bok choy and simply sauté it in the sauce for 3-4 minutes. Bonus: Use pre-washed bok choy to cut down on prep even more!
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm it in a skillet over medium heat for 2-3 minutes or microwave for 30-60 seconds. Note: The bok choy will soften further upon reheating, so enjoy it slightly al dente the first time if you prefer a firmer texture.
Customize It: Recipe Variations
Swap baby bok choy for regular bok choy or even Swiss chard for a different twist. For a heartier dish, add sliced mushrooms or bell peppers to the skillet. Vegan-friendly: Ensure the mirin or honey substitute is plant-based, and you’re good to go!
How to Cook Bok Choy
Ingredients
- 1 tablespoon tamari or soy sauce
- 1 tablespoon water
- ½ tablespoon rice vinegar
- 1 teaspoon mirin, or ½ teaspoon honey
- ¼ teaspoon toasted sesame oil
- 1 garlic clove, chopped
- Red pepper flakes
- 2 teaspoons avocado oil, plus more as needed
- 1 pound baby bok choy, 3 to 4, halved or quartered
- Sesame seeds, for sprinkling
Instructions
- In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and a pinch of red pepper flakes.
- Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
- Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
- Transfer to a platter, sprinkle with sesame seeds, and serve.