A delicious braised bok choy recipe with soy sauce and garlic, an easy Chinese-style dish that highlights the cabbage’s delicate flavor.
This braised bok choy recipe is so good! I made it for the first time a couple of months ago. We all liked it so much, that I made it three more times over the past few weeks.
It’s such a lovely addition to any Asian-style dinner, and it’s very easy to make, so I don’t mind making it often.
What does bok choy taste like?
It’s a type of Chinese cabbage. Its flavor is mild, with a very slight peppery taste. It’s best when lightly cooked.
The Chinese-style sauce I used today is delicious, and beautifully highlights the vegetable’s delicate flavor.
The ingredients you’ll need
Here’s an overview of the ingredients you’ll need to make this tasty side dish (exact measurements are included in the recipe card below):
- Coconut oil
- Baby bok choy
- Chicken broth
- Dry white wine
- Soy sauce (or a gluten-free alternative)
- Garlic and ginger
How to make this braised bok choy recipe
It’s a truly easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by cooking the cabbage in coconut oil until browned.
- Mix the remaining ingredients (except for the cornstarch) and add to the pan.
- Simmer until tender, about 10 minutes.
- Thicken the sauce with the cornstarch. Spoon over the cabbage and serve.
Is this a healthy recipe?
But don’t eat it raw!
It’s always a good idea to cook Chinese cabbage (and other similar vegetables) and avoid eating it raw.
Raw vegetables in the Brassica rapa family release an enzyme called myrosinase, which triggers a process that interferes with thyroid function. Cooking deactivates the enzyme.
I was amazed to read about the woman who ate so much of the raw vegetable that she went into a coma. But she was eating at least 2 pounds of it per day! Which most of us are unlikely to do.
What to serve with this braised bok choy recipe?
It’s such a versatile vegetable. It goes with any meat, really. But any Asian-style dish will go particularly well with this recipe. I most often serve it alongside soy sauce chicken or Asian meatballs.
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
Braised Bok Choy
- 1 tablespoon refined coconut oil
- 6 baby bok choy (2 lb), halved lengthwise
- 1/2 cup chicken broth
- 2 tablespoons dry white wine
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon konjac flour, or 1 teaspoon cornstarch
- Heat a large, wide saucepan over medium-high heat, about 3 minutes. Add half the oil and brush to coat.
- Add half of the bok choy, cut sides down. Cook 3-4 minutes, until browned. Remove to a plate and repeat with the remaining oil and bok choy.
- Meanwhile, whisk together the sauce ingredients, except for the konjac flour.
- Return the bok choy to the pan. Pour in the sauce. Bring to a boil. Reduce heat to medium-low, cover, and cook about 10 minutes, until bok choy is just tender.
- Remove the bok choy to a serving platter. Mix the konjac flour with 2 tablesooons cold water, and stir the mixture into the saucepan. Bring to a boil. Cook, stirring, until the liquids turn into a thick sauce, 3-5 minutes. Spoon the sauce over the bok choy and serve.