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 dish.

Recipe Science
- For a deep golden sear, cook cut side down in hot oil over high heat, avoiding movement, and wait a few minutes before flipping.
- The high heat when stir-frying caramelizes the bok choy’s natural sugars, enhancing its flavor with a subtle sweetness.
- When simmered, adding a small amount of honey to the soy sauce mixture creates a glaze consistency, which clings to the vegetables.
Jump To a Section
Featured Comment 136
“Thank you for this rockin’ recipe! The results were delish and boosted my kitchen confidence.”—Veronica
Why It Works
Bok choy, or Chinese white cabbage (Brassica rapa spp. chinensis), is a staple ingredient in Asian recipes. Its tender dark green leaves and crisp off-white stalks provide a nice, fresh crunch. The greens have a spinach-like taste with a very mild bitterness.
You can purchase the vegetable in typically two sizes: baby bok choy and large mature stalks that must be chopped into smaller pieces. Although the leaves can be eaten raw and tossed into fresh salads, cooking the entire vegetable improves the taste. I’ll show you step-by-step how to cook bok choy like a pro!
Ingredients You’ll Need

- Bok Choy: Look for large or baby bok choy at the grocery store with bright green leaves that have not wilted. The stalks should be firm and off-white (or pale yellow, depending on the variety) with no brown spots. I prefer to use baby bok choy. It holds its structure and quickly develops a flavorful surface without turning mushy like smaller cut pieces.
- Sauce: A savory combination of soy sauce, vegetable broth, rice vinegar, toasted sesame oil (or regular), honey, and spicy red chili flakes.
- Oil: Use a high smoke point oil like vegetable oil to stir-fry the bok choy.
- Aromatics: Minced garlic, ginger, and green onions add pungency and intense aromatics to the side dish.
- Garnish: Sesame seeds add a nutty flavor to the bok choy, especially if you lightly toast them.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This bok choy recipe is easy to customize! Try these tasty options:
- Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
- Oil Swaps: Try peanut oil, avocado oil, or light olive oil.
- Broth Options: Use vegetable stock or water to keep it vegetarian, or chicken stock or broth.
- Vinegar: Use mild types of vinegar such as apple cider vinegar or white wine vinegar.
- Sweetener: Add maple syrup, brown sugar, or granulated sugar. Removing honey also makes the bok choy side dish vegan.
- Spicy Substitutes: Add red pepper flakes, chili oil, garlic chili sauce, chili crisp, chili paste, Sriracha, or gochujang.
How to Cook Bok Choy

Step 1: Wash and Dry
Rinse with cool water, then shake off excess moisture. Baby bok choy can be plunged a few times in a large bowl of water to remove excess dirt.

Thoroughly dry the exteriors with kitchen towels. If cutting baby bok choy in half after washing, ensure the inside is dry, too, especially if sauteing or stir-frying.

Step 2: Cut the Bok Choy
Baby bok choy can be eaten whole or cut into smaller portions. Whole portions are great for braises or stews. For stir-fries, I prefer to cut them down the center to create two halves. This gives a more stunning presentation and keeps the structure intact after cooking.
For large bok choy, start by cutting away the leafy green sections and stacking 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. Discard the root portion about 1 inch from the bottom. Large bok choy will cook much quicker than baby bok choy, so they only require a quick stir-fry.

Step 3: Make the Sauce
Whisk together the soy sauce, broth, vinegar, sesame oil, and red chili flakes in a small bowl. Set it aside while you cook the bok choy.

Step 4: Cook the Bok Choy
To acheive good browning and flavor development, I prefer to stir-fry baby bok choy. Use awokor large skillet to tenderize the greens. Heat the oil over high heat until just smoking. Carefully place the pieces cut-side down in the pan.
Do not move Them! This deepens the color on the surface. Once the color appears, flip and cook the other side. The process takes about 1 to 2 minutes per side. The greens can now be stir-fried with a sauce to infuse more flavor. Transfer the bok choy to a plate.
Step 5: Saute the Aromatics
Fresh ginger, minced garlic, and sliced green onions provide instant pungency and earthiness. Cook these in vegetable oil until fragrant over medium heat, as they are very delicate. Make sure the garlic does not burn!


Step 6: Add the Sauce
To further enhance the dish’s flavor, the soy sauce mixture is added at the very end of cooking. Cook for 30 seconds over medium-high heat to lightly thicken. Add the seared bok choy back to the pan and stir fry for a few minutes, creating delicious glazed vegetables.
Experimentation Encouraged: Many readers have said they like to double the sauce because it’s so tasty!

Step 7: Garnish and Serve
Transfer the stir-fried bok choy to a serving platter. Garnish with sesame seeds, and you’re ready to enjoy!
Frequently Asked Questions
The white stalks and the green leaves of bok choy are edible. The stalks are crisp and have a mild, slightly sweet flavor, similar to celery. The leaves are tender and have a flavor like spinach. This combination makes bok choy highly versatile in cooking and suitable for stir-fries, steaming, braising, or sautéing.
Bok choy can be steamed, braised, or simmered, but these moist heat methods risk overcooking the stems into mushiness. Keep a close eye on texture change! Dry-heat methods like stir-frying and sautéing are preferable for their texture contrast and flavor enhancement via the Maillard reaction.
Cook time depends on the size of the bok choy and the method used. Whole baby bok choy or halves cook in about 5 to 7 minutes, while smaller chopped pieces in stir-fries take 2 to 3 minutes to tenderize.
You can store fresh bok choy in a loosely closed plastic bag in the refrigerator for 3 to 5 days. Wait to wash them until you’re ready to cook. Store cooked pieces in an airtight container in the fridge for up to 2 days.
Serve this With
If you tried this Bok Choy Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
How to Cook Bok Choy

Ingredients
- 1 pound baby bok choy
- 2 tablespoons soy sauce
- 2 tablespoons vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil, divided
- 1 teaspoon honey
- ⅛ 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
- Wash the Bok Choy – Rinse the bok choy in a colander with water. Shake off any excess water and then dry using a kitchen towel or paper towel.
- Cut the Bok Choy – Cut each bok choy in half lengthwise to yield two pieces.
- Make the Sauce – In a small bowl, combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes. Set aside.
- Cook the Bok Choy – In a wok or 12-inch nonstick skillet, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Heat over high heat until just smoking.Use tongs to carefully place the bok choy cut side down in a single layer in the pan, and lightly press down to make contact with the surface. Cook until lightly browned without moving, about 1 to 2 minutes. Flip and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Cook the Aromatics – Reduce the heat to medium. Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger, and green onions, and stir fry until fragrant, about 30 seconds.
- Add the Sauce – Increase the heat to medium-high. Add the soy sauce mixture to the pan. Simmer until lightly thickened, about 30 seconds.Add the bok choy back to the wok, stir-fry, and cook until the sauce glazes the greens, about 1 to 2 minutes.
- To Serve – Transfer to a platter and garnish with sesame seeds.
Recipe Video

Notes
- Cooking Large Bok Choy: Slice leafy greens and stalks into 1-inch pieces. Stir-fry over medium-high heat for 1 minute. Cook the garlic, ginger, and green onions for 30 seconds. Add the sauce and cook for 1 to 2 minutes or until tender.
- Make it Gluten-Free: Use coconut aminos or gluten-free tamari instead of soy sauce.
- Make it Paleo and Vegan: Use coconut aminos instead of soy sauce, olive oil instead of vegetable oil, and maple syrup instead of honey.
- Storing: Store in an airtight container and refrigerate for up to 2 days.
Nutrition Facts
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.
Deb says
Made this last night; I love the clear instructions! Turned out great!
Jessica Gavin says
Great to hear that you had success with the bok choy recipe!
Susan says
I found four baby bok choy languishing in the veggie drawer, and I was able to rescue them with just a little trim to some droopy leaves. This recipe was the perfect mix of flavors to spice up these little gems. Thank you for it – so, so good. Wil use it on asparagus next!
Jessica Gavin says
Glad that you found a tasty way to cook the bok choy! I would love to hear what you think about the sauce with asparagus.
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.
Jessica Gavin says
Whoo-hoo! I can’t wait to hear what other vegetables you add the sauce to.
WENDY HOLM says
Delish! Quick and easy with depth of flavour and eye appeal. Will add a bit more chili flakes next time!
Jessica Gavin says
Thanks, Wendy!
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!
Jessica Gavin says
Yay! Can’t wait to hear what you think! I’m so happy that you found my website as well. Let me know what you think about the creamed spinach!
Megan says
This is the best bok choi recipe I have ever tried! I love it! Ate it with tofu.
Jessica Gavin says
Thank you so much!
Astrid Coombs says
I made this dish ..add my own twist to it.It was absolutely lovely.Thank you so much.👍😋
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!
Jessica Gavin says
Yay! So happy to hear the kids enjoyed the bok choy too. That’s amazing!
Maria says
Really loved this recipe. It will definitely be my go-to for bok choy. Thanks.
John says
Awesome! Tastes great and easy to follow receipe.
Jessica Gavin says
Great to hear, John!
Natalie says
SO so good – I had to write a review on it on my weekly recipe roundup! https://whatnatisdoing.com/recipe-roundup-what-i-made-this-week-1-31-23/
My husband had never had bok choy (I figured he wouldn’t like it). He was OBSESSED. As was I. Thanks for the winner!
Myra Mass says
Can I make this ahead of a dinner party? Or partially prepare and then warm up (in the glaze or otherwise?)
Jessica Gavin says
It would be easiest to sear the bok choy, then reheat with the sauce right before serving.
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!
Jessica Gavin says
You’re welcome, Pete! I love the pairing of the bok choy with salmon and mushrooms. Sounds delicious!
Kay says
Had to come back and tell you it was delish! Really it was easy and tasted amazing!
Jessica Gavin says
Thank you so much!
Kay says
What would you serve with this?
Jessica Gavin says
I love to serve it with steamed or baked fish, steamed rice, chicken teriyaki, sauteed shrimp, really, anything you like!
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.
Cheryl
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!
Wai Ling Suan-Klein says
Love love love this recipe! Thanks for sharing!
Jessica Gavin says
You’re welcome!
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!
Jessica Gavin says
Thank you for your feedback, Marlene! Yes, it’s easier to get a good sear and cook on smaller bok choy.
Yør Johnsen says
Excellent flavors! I use a similar recipe for Chinese eggplant…Thank you!
Jessica Gavin says
You’re welcome! I’ll have to try the sauce with eggplant too!
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!
Jessica Gavin says
You’re welcome, Maria!
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.
Jessica Gavin says
THank you for making the bok choy recipe! I love the idea of searing zucchini too!
Mark Solomons says
Jessica
LOVE ❤️ This. About tenth go at it. Garlic, ginger sizzled a bit burnt this time. Guess gotta turn down the heat….
Jessica Gavin says
Thank you for making the recipe, a lot!
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.
Jessica Gavin says
Thank you for your feedback, Denis!
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.
Jessica Gavin says
I love the idea of adding tofu to the bok choy!
Denis says
Great idea Sarah for us vegetarians.
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!
Jessica Gavin says
You can slice the bok choy into smaller pieces, or work in batches and add the sauce in at the very end. Bok choy is fibrous so will have a stringy texture if left whole.
Veronica says
Thank you for this rockin recipe! The results were delish and boosted my kitchen confidence.
Jessica Gavin says
You rock, Veronica! What are you making next in your wok?
Margaret says
This was absolutely delicious! Thank you!
Jessica Gavin says
Thank you for your feedback, Margaret!
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!
Jessica Gavin says
That’s great that you got to enjoy the bok choy in your box!
Tom In CA says
My wife said, “This is the best bok choy you’ve ever cooked!” I agree.
Jessica Gavin says
Whoo hoo! Great job, Tom!
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!
Jessica Gavin says
Great job, Tracey! I appreciate you trying the bok choy recipe and that it will be on the weekly meal rotation.
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!
Jill says
It was tasty but the oil was a huge mess
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.
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
Sounds delicious, Lyle!
Zoe says
This is a great recipe. I love bok choy and finally mine came out good!
Jessica Gavin says
Great job, Zoe!
Ami says
What can I use instead of rice vinegar
Jessica Gavin says
White wine vinegar or apple cider vinegar are good substitutes for rice vinegar.
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!,
Jessica Gavin says
Thank you for sharing your cooking experience! Happy to hear that cutting larger pieces of bok choy down worked well too.
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
Jessica Gavin says
Wow, you’re making me hungry! So happy to hear that you enjoyed the bok choy recipe. Happy cooking!
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.
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.
Jessica Gavin says
You’re welcome! I’m so happy that you’re family enjoyed the bok choy.
Rose George says
Made this recipe and added it to some leftover stir fry veggies with chicken. Was delicious!
Jessica Gavin says
I love that you made the dish heartier with a variety of protein and vegetables!
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.
Alex says
Amazing …my first time and went so easy! Thanks Jess
Jessica Gavin says
Great job, Alex!
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!
Jessica Gavin says
You’re welcome Maria! Thrilled to hear that you enjoyed the bok choy recipe and that it was easy to make. Happy cooking!
Daisy says
Very easy to make and was really delicious
Jessica Gavin says
Thank you, Daisy!
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
Jessica Gavin says
Wow, sounds delicious, Kathleen! The addition of tahini sounds lovely.
Kylie says
This was an amazing recipe…my only complaint was I didn’t make more!!!
Jessica Gavin says
Haha, thank you, Kylie! Definitely a larger batch next time.
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!
Jessica Gavin says
Great job, Emily! Sounds delicious with the rice noodles.
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!
Jessica Gavin says
Wow, I’ll have to try it with the beef. Sounds delicious!
Mike says
Awesome recipe, loved it! Thank you for posting it
Jessica Gavin says
You’re welcome, Mike!
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!
Jessica Gavin says
Wow, your bok choy version sounds incredible! Love all the add in’s. Happy cooking!
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)!
Jessica Gavin says
Thank you! Happy to hear you enjoyed the bok choy.
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!
Jessica Gavin says
Thanks Karin! I will definitely try the sauce on steak too!
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?
Jessica Gavin says
I would just turn the heat down to medium or medium-low when you add the oil to prevent the popping. Sometimes if there is a lot of moisture in the pan, the oil will pop.
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!
Jessica Gavin says
Whoo-hoo! I love the idea of pairing bok choy with Korean short tibs. Yum!
Kat says
Hey there, making this tonight and wondering if it would make a massive difference to sub the vegetable broth for chicken?
Thanks!
Kat
Jessica Gavin says
You can definitely substitute chicken broth for the recipe.
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.
Jessica Gavin says
Thank you Fran! Wow, I’m coming over for dinner!
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!
Jessica Gavin says
Thank you for your feedback, Kathie! I love gai lan too, my family puts some oyster sauce on top. Yum!
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!!!!
Jessica Gavin says
Wow, great job! I love all of the really interesting flavor combinations. Super bonus that you had fun making the bok choy too!
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 🙂
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.
Jessica Gavin says
Thanks for your feedback, you can definitely adjust the amount of ginger to your liking.
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!
Jessica Gavin says
I love that you are trying new ingredients Alma, great job!
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!!
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!
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!
Jessica Gavin says
You rocked it Calinda! I love that you made your veggies “sing”!
cinstyle11@gmail.com 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.
Jessica Gavin says
That sounds like a delicious and healthy combination with the bok choy!
Carolyn Hutchinson says
This recipe was great and that is high praise as I don’t cook much.
Jessica Gavin says
Thank you Carolyn, great job!
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.
Jessica Gavin says
Great job Sandy!
Darlene says
I couldn’t find baby bok choy. I have the larger regular bok choy. Will this still work in this recipe?
Jessica Gavin says
The larger bok choy may not sear as nicely, but it will get the lightly charred flavor on the surface.
Lois says
I usually shy away from bok choy thinking it is too bland. This recipe is great!
Jessica Gavin says
Thank you Lois! I love searing it, so much more flavor.
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!
Jessica Gavin says
Thank you for your feedback! Great to hear that you will make some heat adjustments the next time you make the bok choy, but had success either way!
Mike MacIntosh says
Mike
Thanks for the recipe!
Great side will make again and tell my friends about this
Take care!!
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
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.