How to Cook Bok Choy

4.92 from 471 votes
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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 dish.

How to Cook Bok Choy

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.

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

Ingredients needed to cook a side dish with bok choy.
  • 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 a 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

Bok choy in a colander being rinsed with water.

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.

Bok choy drying on a kitchen towel.

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.

Person slicing bok choy in half on a cutting board.

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.

Bowl of soy sauce and chili flakes being whisked together.

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.

Sauteed bok choy pieces cooking in a wok.

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!

Soy sauce being poured into a wok with ginger and garlic pieces.
Wok spatula stirring together sauce and bok choy.

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!

Plate of freshly cooked bok choy garnished with white sesame seeds on top.

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

What part of bok choy do you eat?

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.

What are the different ways to cook bok choy?

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.

How long does bok choy need to be cooked for?

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.

How do you store bok choy?

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

Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.
4.92 from 471 votes
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings 4 servings
Course Side
Cuisine Asian


  • 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
  • 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


  • 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.


  • 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

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.

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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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Recipe Rating

134 Comments Leave a comment or review

  1. 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.

  2. 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.

  3. WENDY HOLM says

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

  4. 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!

  5. 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!

  6. 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

      I love to serve it with steamed or baked fish, steamed rice, chicken teriyaki, sauteed shrimp, really, anything you like!

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. Mark Solomons says

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

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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.

  17. 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!

    • 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.

  18. 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

  19. 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.

  20. 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!

  21. 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.


    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.

  23. 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.

  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!

    • 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!

  25. 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

  26. 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!

  27. 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!

  28. 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!

  29. 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)!

  30. 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!

  31. 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.

  32. 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!

  33. Kat says

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


  34. 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.

  35. 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!

  36. 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!

  37. 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 🙂

  38. 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.

  39. 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!

  40. 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!!

  41. 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!

  42. 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!

  43. 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.

  44. 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.

  45. 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.

    • 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!

  46. 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

  47. 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.