How to Cook Bok Choy

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Learn how to cook bok choy using a simple stir-fry method to create beautifully browned edges and crisp-tender stalks. This cabbage-like green is a popular vegetable in Asian cuisine that makes for a quick and healthy side.

How to Cook Bok Choy

Bok choy or Chinese white cabbage (brassica rapa spp. chinensis) is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch. The greens have a spinach-like taste with a very mild bitterness.

You can purchase bok choy in typically two sizes, baby and large mature stalks that’ll need to be chopped into smaller pieces. Although the leaves can be eaten raw and tossed into fresh salads, there are improved taste benefits when cooking the entire vegetable.

Compilation of four photos showing the process of washing, drying, cutting, and cooking bok choy

Selection and storage

Look for bok choy with bright green leaves with no wilting. The stalks should be very firm and off-white in color (or pale yellow depending on variety) with no brown spots. You can store them inside a loosely closed plastic bag in the refrigerator for up to 3 to 5 days. Wait to wash until you’re ready to cook.

Preparing large bok choy

When working with the larger varieties, wash and thoroughly dry the leaves and stems. Start by cutting away the leafy green sections and stack them on top of each other. Then cut crosswise into thin strips.

Cut the stalks into small pieces, about ½ to 1-inch in size while discarding the root portion about 1-inch from the bottom. They can now be tossed into soups, stews, or a stir-fry at the end of cooking.

Preparing baby bok choy

Baby bok choy can be eaten whole or cut into smaller portions. Start by adding them to a large bowl of cold water and plunge a few times to remove any excess dirt. You can also rinse under running water.

Shake off excess moisture and thoroughly dry the exteriors. If cutting bok choy in half after washing, make sure the inside is dry too, especially if sauteing or stir-frying. Whole portions are great for braises or stews.

sauteed bok choy pieces cooking in a wok

How to cook bok choy

There are various ways to cook bok choy such as steaming, braising (like with clay pots) and simmering. However, these can easily overcook the stems and create a mushy consistency. It’s important to stop cooking when the stalks are just tender, about 5 to 8 minutes, depending on the method and size of the vegetable.

I prefer the dry-heat methods like stir-frying and sauteing as they create the best contrast of texture while the browning process adds a new dimension of flavor. This allows bok choy to truly shine. Whole pieces of baby bok choy or halves cook in about 5 to 7 minutes. Smaller chopped pieces used in a stir fry can take 2 to 3 minutes to tenderize.

pouring soy sauce into a wok with ginger and garlic pieces

Stir-fry to maximize the flavor

To really get some good browning and flavor development I prefer to stir-fry baby bok choy. You can use a large wok or nonstick skillet to brown and tenderize the greens. Cut the vegetables down the center to create two halves, this gives a more stunning presentation and keeps the structure intact after cooking.

Cook the cut sections for a few minutes in hot oil in a large skillet without moving, this deepens the color on the surface. Once the color appears, flip over and cook the other side. The greens can now be stir-fried with a sauce to infuse more flavor.

Flavor boosters

Adding in aromatics and sauces creates layers of flavor. Fresh ginger, minced garlic, and sliced green onions provide instant pungency and earthiness. Cook these in vegetable oil until fragrant as they are very delicate. You want to make sure the garlic does not burn.

To further enhance the flavor a sauce is added at the very end of cooking. It’s a combination of soy sauce, vegetable broth, rice vinegar, sesame oil, honey, and chili flakes. When stir-fried with seared bok choy it creates delicious glazed halves.

wok spatula stirring together sauce and bok choy

Ways to use bok choy

  • Stir-fried with noodles like lo mein.
  • Add whole into soups like wonton soup.
  • Braise in dishes like a buddhas clay pot.
  • Chop or use baby bok choy to pair with a protein and sauce in a stir fry.

Don’t move the bok choy!

To ensure a deep golden sear on the surface, it’s important to place the cut side down first. Do not be tempted to lift or move the vegetable around in the pan. Give it a few minutes before flipping. The combination of hot oil, high heat and direct contact with the cooking surface will develop a stunning light char with toasted nutty notes.

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How to Cook Bok Choy

Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.
Pin Print Review
3.94 from 192 votes
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings 4 servings
Course Side
Cuisine Asian

Ingredients

  • 1 pound baby bok choy
  • 2 tablespoon soy sauce
  • 2 tablespoons vegetable broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil, divided
  • 1 teaspoon honey
  • teaspoon red chili flakes
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • ¼ cup thinly sliced green onions, white and green parts
  • ¼ teaspoon sesame seeds

Instructions 

  • Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.
  • Cut each bok choy, halved lengthwise.
  • In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.
  • In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.
  • Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.
  • Cook until lightly browned without moving, about 1 to 2 minutes.
  • Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.
  • Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.
  • Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.
  • Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.
  • Transfer to a platter and garnish with sesame seeds.

Equipment

Notes

  • Make it Gluten-Free: Use coconut aminos, or gluten-free tamari instead of soy sauce.
  • Make it Paleo: Use coconut aminos instead of soy sauce, olive oil instead of vegetable oil, and maple syrup instead of honey.

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Nutrition Facts
How to Cook Bok Choy
Amount Per Serving
Calories 123 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Sodium 608mg25%
Potassium 19mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 5081IU102%
Vitamin C 52mg63%
Calcium 128mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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66 Comments Leave a comment or review

  1. Terra Paige says

    I had to use a large non stick, the biggest problem I had was that the olive oil would burn off. I’m not sure how to avoid that? I was trying to cook two bok Choi, about 9 leaves all together. Also, they were still a bit twiney to eat. Is this normal or should I have cooked them longer, would they have remained as fibrous? Thx!

    • Jessica Gavin says

      Hi Terra- Great questions! Maybe use a higher smoke point oil like avocado, peanut or vegetable oil, the olive oil isn’t the best to use for high heat. It does get more fibrous tasting the more it cooks, then gets mushy. I would cook it for a shorter time.

  2. JOSEPHINE COPELAND says

    I don’t normally like Bok Choy but I wanted to add another green vegetable to some of our meals, so I decided to try your receipt on “hOW TO COOK bOK CHOY” my family love it this is a Delicious treat it was easy to make and the taste was more then I expected we will be eating it more, thank you for sharing.

  3. k k says

    Halved pieces take up a lot of room so I had to pack them tightly or cook the dish twice.

    >Add 1 tablespoon vegetable oil to the wok.
    The skillet was too hot.
    >Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.
    The ingredients darkened in seconds. Some of the ingredients charred & clumped.
    >Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.
    The heat reduced the sauce in seconds. Turning down the heat to low didn’t have time to affect.

    Perhaps the wok should be cooled somewhat before adding the aromatics?

    The dish was still tasty though a bit oily.

  4. Lacy says

    THIS IS SO GOOD!!!!!!

    Bok Choy is an under utilized vegetable and it shouldn’t be! It’s so easy to make and was so so so delicious. Sometimes a list of steps and measurements can get intimidating so dont be afraid to just splish splash dash here dash there!

    I don’t eat gluten or soy so I made this with coconut aminos which was delicious. I made it with chicken Teriyaki (Primal Kitchen no soy teriyaki) and veggie fried brown rice. HUGE fan, loved it. thanks Jessica <3

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