Right after radishes and asparagus, bok choy is a delightful spring vegetable that frequently appears at local farmers markets. This Asian leafy green is a personal favorite. If you’re new to bok choy, you’ll find it has a mild flavor with a subtle mustardy hint. The best part? You can eat the entire vegetable – from the crisp, juicy stalks to the lush, dark green leaves. Bok choy is incredibly versatile in the kitchen. Try it in stir-fries, soups, steamed as a side for grain bowls, or even raw in salads, sandwiches, or wraps!
If you’re looking for easy and delicious ways to cook bok choy, you’re in the right place. Below, you’ll discover a quick and simple sautéed baby bok choy recipe, along with ideas for other bok choy dishes you should try.
So, next time you visit the farmers market or grocery store, be sure to pick up some bok choy! There are countless tasty ways to enjoy this healthy green.
What is Bok Choy? Exploring This Versatile Vegetable
Bok choy, also known as pac choi, pak choy, or Chinese white cabbage, belongs to the mustard family. It’s related to other flavorful vegetables like turnips, napa cabbage, and broccoli rabe, which explains its slightly mustardy taste.
Today, you can find various types of bok choy at farmers markets and grocery stores. They come in different appearances – some with green stems instead of white, and others with beautiful purple leaves. Feel free to experiment with different varieties! Generally, color and shape variations don’t significantly change how you cook bok choy. However, size does matter.
This recipe uses baby bok choy, as shown in the images. These smaller heads have tender stems and leaves, typically ranging from 3 to 10 inches in length. For cooking, you can simply halve or quarter baby bok choy. On the other hand, if you have larger, mature bok choy heads, it’s best to separate the stems and leaves. Chop the stems and add them earlier in your cooking process, as they take longer to soften. Add the leaves towards the end, cooking them just until they wilt.
Easy Method: How to Sauté Baby Bok Choy
Sautéed baby bok choy is a fantastic and quick way to cook this vegetable, highlighting its natural flavor. Here’s what you’ll need for this simple recipe:
- Baby bok choy: 1 pound, about 3 to 4 heads, depending on size.
- Avocado oil: For sautéing. It helps the bok choy brown nicely.
- Tamari or soy sauce: Adds savory, umami flavor.
- Rice vinegar: Provides a touch of tanginess to balance the flavors.
- Mirin: A sweet Japanese rice wine that adds depth and sweetness. Honey can be used as a substitute if mirin is unavailable.
- Toasted sesame oil: For a rich, nutty aroma and flavor.
- Garlic: Essential for a savory, aromatic bite.
- Red pepper flakes: To add a hint of heat. Adjust to your preference.
- Sesame seeds: A perfect garnish for nutty flavor and added texture.
See the detailed recipe card below for exact measurements.
Step-by-Step Guide to Sautéing Bok Choy:
1. Wash the Bok Choy: It’s important to thoroughly wash bok choy to remove any dirt or grit that can hide at the base of the heads. Gently separate the leaves without fully detaching them, and rinse carefully between each layer.
2. Prepare the Bok Choy and Sauce: Slice the baby bok choy heads in half if they are small, or quarter them if larger. In a small bowl, whisk together the tamari (or soy sauce), rice vinegar, mirin, sesame oil, minced garlic, and red pepper flakes with 1 tablespoon of water. Set the sauce aside.
3. Sauté the Bok Choy: Heat avocado oil in a large skillet over medium-high heat. Once hot, add half of the bok choy heads, cut side down, and let them sear until nicely browned. Flip them and brown the other side. Remove the browned bok choy from the skillet and repeat with the remaining heads.
4. Combine and Finish Cooking: Return all the bok choy to the skillet. Pour the prepared sauce over the bok choy and toss to coat everything evenly. Cover the skillet and cook until the stems are tender-crisp, which should take just a few minutes. Avoid overcooking to keep a pleasant texture.
5. Serve: Transfer the sautéed baby bok choy to a serving platter. Sprinkle generously with sesame seeds before serving. Enjoy immediately as a flavorful side dish!
Serving Suggestions for Sautéed Bok Choy
This sautéed baby bok choy recipe makes a remarkably flavorful and quick side dish. It pairs well with almost any protein. Consider serving it with crispy sesame tofu, baked tofu, tempeh, or alongside a sunny-side-up egg and a scoop of quinoa or rice.
If you’re looking for more creative ways to incorporate bok choy into your meals, explore these other cooking methods and recipes:
- Bok Choy Stir-Fry: Add bok choy to your favorite stir-fry with other vegetables and proteins.
- Bok Choy Soup: Bok choy is a wonderful addition to Asian-inspired soups and broths.
- Steamed Bok Choy: A simple and healthy way to enjoy bok choy. Steam it and drizzle with a little sesame oil and soy sauce.
- Raw Bok Choy Salad: Thinly slice bok choy and add it to salads for a crisp and slightly spicy element.
What are your favorite ways to cook and enjoy bok choy? Share your ideas in the comments below!
More Vegetable Cooking Guides
Learn how to cook these other fresh vegetables:
[Include links to other vegetable guides here if available]
Sautéed Baby Bok Choy Recipe
Yields: 4 servings
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
This sautéed baby bok choy recipe is a fast, easy, and incredibly tasty side dish. It’s perfect served with your choice of protein and a side of quinoa or rice.
Ingredients:
- 1 tablespoon tamari or soy sauce
- 1 tablespoon water
- ½ tablespoon rice vinegar
- 1 teaspoon mirin, or ½ teaspoon honey
- ¼ teaspoon toasted sesame oil
- 1 garlic clove, chopped
- Pinch of red pepper flakes
- 2 teaspoons avocado oil, plus more if needed
- 1 pound baby bok choy (3 to 4 heads), halved or quartered
- Sesame seeds, for garnish
Instructions:
- In a small bowl, whisk together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes.
- Heat avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut-side down, and sear for 1-2 minutes per side until browned. Remove, add more oil if needed, and repeat with the remaining bok choy.
- Return all bok choy to the skillet and add the sauce. Toss, then cover and cook for 1-2 minutes more, or until bok choy is tender-crisp.
- Transfer to a platter, sprinkle with sesame seeds, and serve immediately.
Recipe adapted from Love and Lemons
Source: Johnny’s Selected Seeds
