How to Cook Bok Choy
Yield: 4 servings
Calories: 123kcal
Learn how to cook bok choy, a healthy Asian vegetable, using the stir-fry method to create beautifully browned edges and crisp-tender stalks.
Ingredients
- 1 pound (454 g) baby bok choy
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) vegetable broth
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (30 ml) sesame oil, divided
- 1 teaspoon (5 ml) honey
- ⅛ teaspoon red chili flakes
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons (7 g) minced ginger
- ¼ cup (14 g) 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.
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
Calories: 123kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 608mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5081IU | Vitamin C: 52mg | Calcium: 128mg | Iron: 1mg
Recipe Link
Recipe Video