Ready in just 15 minutes, this sauteed bok choy is wonderfully flavorful. Cooked in garlic and flavored with soy sauce and sesame oil, it's a delicious Asian-style side dish everyone loves.
I love cabbage and have several cabbage recipes on this website, including this cabbage casserole I make regularly. But this sauteed bok choy recipe is one of my favorites. It's so flavorful and makes a lovely addition to any Asian-style meal. The flavorings - garlic, soy sauce, and sesame oil, are magnificent. And the fact that it's a quick 15-minute recipe is a nice bonus!
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Baby bok choy: I get it at my local supermarket or Whole Foods.
- Avocado oil: This neutral oil is perfect for high-heat cooking.
- Fresh minced garlic: You can mince it yourself or use the stuff that comes in a jar. Both work. I don't recommend using garlic powder in this recipe.
- Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative if needed.
- Rice vinegar: If you don't have rice vinegar, you can use white wine vinegar or simply add water.
- Sesame oil: I love drizzling it on top of the finished dish. It greatly enhances its flavor.
- Red pepper flakes: Add a hint of spice and a nice color to the dish.
Variations
- Sometimes, I add a teaspoon of grated fresh ginger in addition to the garlic. You can add both at the same time.
- Instead of red pepper flakes, you can add a tablespoon of hot pepper sauce when you add the soy sauce and rice vinegar. Just remember that cooking pepper sauce can create fumes that some people are sensitive to.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by cleaning the bok choy and drying it. Then, cut it lengthwise.
Briefly saute garlic, then add the bok choy and drizzle it with soy sauce and rice vinegar.
Cover and cook until the cores are fork-tender and can be easily pierced with a fork, for 3-5 minutes.
Transfer to a serving platter and pour the cooking liquids on top. Drizzle with sesame oil, sprinkle with red pepper flakes, and serve.
Expert Tip
There's no need to add salt. The soy sauce adds plenty of saltiness. However, it's always a good idea to taste and decide for yourself. You can always sprinkle the finished dish with some extra salt.
Recipe FAQs
I don't recommend using white vinegar in this recipe. It's too acidic.
Cut it in half lengthwise, then rinse and place it, cut side down, on a clean kitchen towel to dry. The core can hide dirt, so you should rinse it thoroughly.
It's best when lightly cooked, so sauteing is the perfect cooking method for this vegetable.
Serving Suggestions
This side dish goes with anything. It's very versatile. But any Asian-style main dish will go particularly well with this recipe. So, I most often serve it alongside one of the following:
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
Much like roasted cabbage and steamed cabbage, this is one of those recipes where the leftovers are excellent, even on the fourth day.
More Cabbage Recipes
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Recipe Card
Sauteed Bok Choy Recipe
Video
Ingredients
- 3 baby bok choy - 4 ounces each
- 2 tablespoons avocado oil
- 1 tablespoon garlic - minced
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ¼ teaspoon red pepper flakes
Instructions
- Rinse and dry the bok choy. Then, cut it in half lengthwise.
- Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the cabbage in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
- Cover the pan and cook until the core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
- Remove the pan from the heat. Arrange the cabbage on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.
Notes
- There's no need to add salt. The soy sauce adds plenty of saltiness. However, it's always a good idea to taste and decide for yourself. You can always sprinkle the finished dish with some extra salt.
- You can add grated fresh ginger in addition to the garlic. You can add both of them at the same time.
- Instead of red pepper flakes, add a tablespoon of hot pepper sauce when you add the soy sauce and rice vinegar. Just remember that cooking pepper sauce can create fumes that some people are sensitive to.
- The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mitzie says
Excellent recipe. I did add ginger and it was wonderful. Will make again.
Vered DeLeeuw says
Glad you liked it, Mitzie! Thanks for the review.
Haleigh B says
My family enjoyed this recipe. I served it with your soy sauce chicken. Next time, I'll follow your advice to add ginger.
Vered DeLeeuw says
I'm so glad this recipe was a success, Haleigh! Thanks for taking the time to review it.