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.
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.
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.
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.
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.
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.
How to Cook Bok Choy
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
- 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
- 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.
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.
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!
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!
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!
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!
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!
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.
Wai Ling Suan-Klein says
Love love love this recipe! Thanks for sharing!
Jessica Gavin says
You’re welcome!
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!
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!
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!
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!
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.