How to Cook Bok Choy

↓ Jump to Recipe

This post may contain affiliate links | disclosure policy

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.

Pin this recipe to save for later

Pin This

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.
4.91 from 450 votes
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings 4 servings
Course Side
Cuisine Asian


  • 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


  • 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.


  • 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.

Nutrition Facts

Serves: 4 servings
Calories 123kcal (6%)Carbohydrates 5g (2%)Protein 2g (4%)Fat 11g (17%)Saturated Fat 6g (30%)Sodium 608mg (25%)Potassium 19mg (1%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 5081IU (102%)Vitamin C 52mg (63%)Calcium 128mg (13%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

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.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

131 Comments Leave a comment or review

  1. Russ says

    Thank you for this lesson. I really like baby bok choy and now I will seek it out more. I have been enjoying more Asian flavors lately, especially stir fries. Can you recommend a wok? I’m ready to purchase one.

  2. Agne says

    I use to have it in restaurants as an appetizer, but I never thought of cooking it. Great idea, thank you so much, I must try to cook it

    • Rebecca says

      I couldn’t figure out how to make a new comment! I’m making baby bok Choy from your recipe for the second time tonight. In fact I’m making it the centerpiece of our meal (Asian marinated pork loin). My real issue is getting my wok to right temperature. I kinda went overboard last time, but even a bit dark, the bok Choy was delicious!

  3. Darlene says

    I couldn’t find baby bok choy. I have the larger regular bok choy. Will this still work in this recipe?

  4. Sandy Baymiller says

    I loved the Bok Choy recipe. With the red pepper flakes, it had just the right amount of “zip” in it. It was a relatively quick, tasty meal and I will definitely make it again…….maybe tomorrow.

  5. says

    Added some baby Bok Choy to my seared tofu and eggplant! Avocado oil is my oil of choice. Thanks for the Bok Choy tips. Delish, even my teenager likes it. Love finding fun ways to use healthy ingredients.

  6. Calinda J Dickerson says

    This was just ahhhhhmazing! I went to a farmer’s market and got psyched when I saw baby bok choy, with no idea how to make it sing in my skillet! This was THE BOMB! Thanks Jessica!

  7. Don Coates says

    I’d like to grill this over charcoal, with some brats. Any special tips/techniques I should use? Can the sauce be drizzled over it after cooking? Thank you, Jessica!

  8. Lesley says

    Just made it tonight and added some mushrooms. It was SOOO GOOD!! My husband was making yummy noises the entire time we were eating. I will definitely make it again! Thanks Jessica!!

  9. Alma says

    This recipe is delicious. I tried it and will now add it to my permanent list of go to foods to feed my family. Thank you for making vegetables less intimidating!

  10. Lala says

    I liked the caramelization, but I think next time I will either forgo the sauce or leave the ginger out of it. I felt like it was tasting pretty good and then the ginger just overpowered the entire dish. I’ll play around with it. Thanks for the recipe.

  11. Nicole says

    This was so good!! It was not only my first time cooking bok choy, but I’m pretty sure it was my first time eating it which is pretty surprising, haha. The tip to not move it was super helpful, because it did result in a crispier texture and I have a habit of always stirring stuff in my pan so I would have done that otherwise!

    My whole family loved this recipe and I will definitely be remaking it soon 🙂

  12. Rosie Sterling says

    I made this today and it was fun to make and I give it 5 stars! This was my first attempt at Bok Choy! I used coconut aminos and eyeballed the ingredients. I put it over edamame pasta and topped it with chopped mango and it was a huge hit!!!!! Wish I could post a pic! VEGANS will love this, we did!!!!

  13. Kathie says

    Excellent recipe! Baby bok choy and gai lan (chinese broccoli) are staples in my home for dinner. Searing the halved bok choy in the pan first makes such a difference in intensity of the flavor! Then quickly sauteing the ginger & garlic and adding the delicious sauce ingredients – this was amazing. This recipe goes to the top of our list for cooking bok choy and other Asian greens. Thanks, Jessica!

  14. Fran V says

    This recipe is the bomb!!! I did not change or omit one ingredient. It was so delicious- thank you for sharing. I paired it with salmon seasoned with za’atar and rice. It will be my go to recipe for baby bokchoy.

  15. Kat says

    Hey there, making this tonight and wondering if it would make a massive difference to sub the vegetable broth for chicken?


  16. Patti says

    We made this bok choy recipe last night, not changing anything. IT WAS SO GOOD! The flavor!! mmm. A side dish for grilled Korean short ribs.

    You have earned a rank – favorite recipe – in our file for more dinners!

    Thank you!

  17. Samantha says

    This was amazing! Bookmarking this page & will always use this glaze when I serve bok choy! Didn’t have to change a thing. Thank you!!

    I do ask – when I put the oil + sesame oil on high heat it starts popping & going CRAZY lol should I use less oil?

  18. Karin Oakes says

    Made this tonight. Delicious! The sauce was so good that my husband put it on his steak, too. He said to keep this recipe and use the sauce for everything. Thanks!

  19. Laminda says

    Great recipe! I made it exactly as the recipe instructed, and my family loved it. I will be making this again (and again)!

  20. Doug smith says

    I cooked a large, mature bok choy, chopped with a couple of large pork chops, a yellow onion cut in thin strips from root to stem, half dozen cloves of garlic sliced fine, some ginger, bird pepper sliced fine. I separated the meat from the bone and fat of the pork chops, cut the pork to near mince, and rendered the fat and bone in the wok with sesame seeds till golden. I pulled out the fat for the dogs, and continued cooking the bone with the minced pork, onion strips, garlic, chili slivers, and some other stuff I had on hand. I added the bok choy, tossed everything for awhile over high heat with a fair amount of hoisin sauce. This was not your recipe, but I read your recipe on my iPad while I cooked, and I had a great time. I wouldn’t have used ginger without your input, nor the white balsamic vinegar I had on hand. I think I would have used a squeeze of lemon. This was New Year’s Day, so I served this with black eyed peas boiled with pancetta. Thanks for making my dish better, and the preparation fun. Happy new year!

  21. Ms. Sherdina King says

    Thank you for your recipe. My grandfather taught me to add sautéed beef strips and tomatoes to simmer with the bok choy. Also a little cornstarch to thicken. Delicious. I made it yesterday. Thanks papa!

  22. Emily says

    Thank you for this delicious recipe! So excited to finally know how to cook bok choy properly. It came out perfectly delicious. I served with rice noodles. Yum!

  23. Kathleen says

    Absolutely yummie! I followed your recipe and added il and 2 tablespoons
    oil and paste from tahini I had in fridge. I threw in cooked fingerling potatoes and left over halibut !
    Kept all ingredients in there separate corner of large sautéed pan!
    Omg fabulous… beautiful you for your creativity… Kath

  24. Maria says

    Just made this last night and it is the best Bok Choy I’ve ever had! The flavors are absolutely perfect and the step by step instruction so easy to follow. Also perfect the next day which I enjoyed cold with a salad, so good! This will definitely be a new staple added to the menu! Thank you so much!

  25. 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.


    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.

  27. 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.

  28. 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

  29. Esther Cooke says

    Had a larger bok choy from CSA. Washed then cut into 1 inch pieces. Seared/browned the vegetable in batches so all had that lovely char.
    Completed the recipe as written, using maple syrup. It was absolutely delicious!
    Not a scrap remained. Every bite was coated with that incredible sauce.
    Hope to make again and again. Five star for sure.
    Thank you!,

  30. Lyle says

    I just wilted them with water and a bit of vegeta seasoning and cut up stems and did the same slow boil. Omg. I’m in love

    • Jessica Gavin says

      Thanks for your feedback, Jill! Perhaps you can reduce the heat slightly for less spattering or do you have a splatter screen? I use that when I’m cooking burgers or other more greasy items that “pop” on the stovetop.

  31. Mister Big says

    I made this as a side dish to bulgogi. It was heavenly. I tried to cook bock choy many, many time and it always came out as a bland, obligatory vegetable. This rivaled the bulgogi for which dish was best!

  32. Tracey E says

    I’ve made tons of recipes I found online and this is the first one that turned out so rock solid and delicious that I had to write a review. And it’s just bok choy! I’m so excited to now make bok choy one of my weekly vegetable sides. This method is truly yummy. Yeah!

  33. Roland Denzel says

    This was really great, and so easy to make!

    We were surprised with some bok choy in our CSA, and you came to the rescue!

  34. Estelle George says

    I was so excited to make this recipe, got all the ingredients and then realized my wok was on the small side! Should I cut the bok choy smaller? Please advise. Thank you.

    Also it was a bit chewy? Is that the way it is supposed to be? Great flavor!

  35. sarah says

    I loved this. Made with what looked like a huge book Choy in my big saucepan. Thought I would include tofu in it next time to make it a main dish for us vegetarians. Thx.

  36. Denis says

    By far this is the very best recipe for cooking Bok choi that’s full of delicious flavors in every bite. This recipe is a definite keeper in my kitchen.

  37. Mark Solomons says

    LOVE ❤️ This. About tenth go at it. Garlic, ginger sizzled a bit burnt this time. Guess gotta turn down the heat….

  38. Chidanand S says

    Hey Jessica,
    Bought bok Choi here in India and I totally didn’t know what to do with it. Saw your recipe, did the exact same thing and voila!
    It was done and it was amazing. Mum and dad loved it and sis too. Thanks for this amazing recipe. (Tried to improvise with pan seared zucchini, turned out to be good.). I’m on Twitter but not on Instagram so couldn’t share the image of how it turned out. Hope to see more of your recipes.

  39. Maria says

    this is the first time i cooked bakchoy this way and my husband and i loved it. better than the old recipe i used to use. thanks for sharing!

  40. Marlene says

    Made this last night. Great recipe! Loved the soy glaze but thought it wasn’t sweet enough so I added a bit more honey. Also, the smaller bok choy came out much better. I think the larger ones were still too tough, but everyone loved this dish. Next time I will only make this with tiny baby bok choys. Oh and it looked really beautiful too! Thanks so much!

  41. Cheryl says

    Thank you for all of your very good recipes that I have made over the years. Appreciate all your hard work and dedication in putting these recipes on line for all of us to enjoy.

    My husband loves bok choy and black mushrooms and I was wondering if I could just add shitake mushrooms to your stir fried bok choy recipe or should I make any other changes to your recipe?

    Thanks again, and I look forward to your response.


    • Jessica Gavin says

      Thank you for cooking along with me over the years, Cheryl! I would stir fry the mushrooms with a little bit of oil after you take out the bok choy. Cook until tender, transfer to a plate. Make the sauce (you might want to increase the amount if you have a lot of mushrooms), then add the veggies back to the pan to warm and coat. Let me know how it goes!

  42. Pete says

    This is a clear, easy to follow recipe. And so yum!

    I am especially grateful for your adding in all the nutritional data. I am on a life-changing food regime and being very specific with my meals. The data enabled me to make a fully informed choice to use this recipe.

    I’ve never really eaten it before, but bok choy is now going to be a regular go-to with grilled salmon and sauteed mushrooms . Thank you!

  43. Charlotte says

    Great recipe and very easy! Even my preschooler and kindergartner loved it. The sauce is delicious with rice. Will be put in my regular rotation of recipes!

  44. Tami S says

    I discovered this recipe a few months ago and the family LOVES it! It’s one of my favorite vegetable sides! I was really getting tired of plain broccoli, green beans and asparagus! So glad I came across your site! Planning on trying the creamed spinach next week!

  45. WENDY HOLM says

    Delish! Quick and easy with depth of flavour and eye appeal. Will add a bit more chili flakes next time!

  46. DS says

    This sauce is off the charts amazing! Thank you for your easy to follow instructions too. I’m making this sauce for all my veggies. Can’t wait to try your other recipes.

Leave A Reply

Recipe Rating