Bok choy, a cruciferous vegetable related to cabbage and kale, is renowned for its crisp texture, mild flavor, and nutritional benefits. Sautéing is a simple yet delicious way to prepare bok choy, preserving its nutrients while adding a touch of flavor. This versatile side dish can complement a variety of main courses, from grilled meats to hearty stews. In this guide, we’ll explore the art of sautéing bok choy, including tips for selecting the freshest produce, essential ingredients, and step-by-step instructions.
BETTER WITH BOK CHOY
I created this side dish to perfectly complement my sesame-crusted salmon—and it truly does. But its versatility means it pairs beautifully with just about any meal! After noticing how often I served it alongside various dinners, I realized it deserved its own dedicated recipe.
Bok choy, a type of Chinese cabbage, not only harmonizes with Asian flavors but is also a fantastic addition to other cuisines. Packed with essential minerals like calcium, magnesium, and potassium, both the tender white bulb and the leafy greens are delicious and nutritious. It’s a wonderful substitute whenever you’d typically use spinach.
When cooked, the vibrant green color of bok choy deepens, making it visually appealing on your plate. So, the next time you come across bok choy at the market, be sure to bring some home—you won’t regret it! I can’t wait to hear how you make your favorite meals even better with bok choy!
INGREDIENTS
- 1 tablespoon vegetable or avocado oil (see note 1)
- 4 cloves garlic, minced
- 2 teaspoons ginger, peeled and minced
- 1/4 teaspoon crushed red pepper flakes
- 4 bunches baby bok choy, halved with ends removed (see note 2)
- 2 tablespoons soy sauce
- Sesame oil, for drizzling
- Sesame seeds, for optional garnish
INSTRUCTIONS
- Heat the Oil: In a wok or large non-stick pan, heat 1 tablespoon of avocado or vegetable oil over medium heat.
- Sauté Aromatics: Add the minced garlic (4 cloves), ginger (2 teaspoons), and crushed red pepper flakes (1/4 teaspoon). Cook for about 2 minutes, stirring constantly until fragrant—be careful not to let them burn.
- Add Sauce: Pour in the soy sauce (2 tablespoons) and 1 tablespoon of water.
- Cook the Bok Choy: Add the halved bok choy (4 bunches) to the pan, tossing to coat it thoroughly. Cover with a lid and cook for 2-4 minutes until tender. Remove the lid, stir, and continue cooking for an additional 3 minutes, or until most of the liquid has evaporated and the stalks are cooked to your liking.
- Serve: Transfer the bok choy to a platter and drizzle with sesame oil. If desired, sprinkle sesame seeds on top. Enjoy!