Ready in just 15 minutes, this easy sauteed bok choy recipe 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!
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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. It used to be harder to locate in the past. Now I see it everywhere.
- Avocado oil: This oil has a neutral taste and high smoke point and is very suitable 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 in most of my recipes. You can use a gluten-free alternative if needed.
- Rice vinegar: I don't recommend using white vinegar in this recipe. It's too acidic. 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 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.
Sauteed Bok Choy 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, as shown in the video below. (Photo 1).
- Now, heat avocado oil in a large skillet. The skillet needs to be at least 12 inches wide to accommodate the cabbage.
- Briefly cook some garlic in the oil. (Photo 2).
- Add the cabbage - place the pieces in the skillet, cut side down, in a single layer. Drizzle soy sauce and rice vinegar on top. (Photo 3).
- Cover, and cook until the cores are fork-tender and can be easily pierced with a fork, 3-5 minutes. (Photos 4,5).
- That's it! Now all you need to do is transfer the cooked bok choy to a serving platter and pour the cooking liquids from the pan on top. Drizzle the dish with sesame oil, sprinkle it with red pepper flakes, and serve. (Photo 6).
Expert Tip
There's no need to add salt to this dish. The soy sauce adds plenty of saltiness. Although if you use a gluten-free soy sauce alternative, you might need to adjust the seasoning accordingly. Simply taste and decide for yourself.
Recipe FAQs
They are leafy vegetables belonging to the Brassica family, but their flavor and texture are different.
Bok choy is a Chinese cabbage with thick white stems and dark green leaves. Its flavor is mild, with a very slight peppery taste.
Green cabbage is lighter in color. It has a more robust flavor, and its leaves are thicker and denser. 
Yes, you can chop it and add it raw to salads. The leaves are similar to lettuce, and the core adds a nice crunch. However, like all cruciferous vegetables, it's best not to overdo it when eating it raw.
Cut it in half lengthwise - I show you how to do it in the video below. Then rinse and place it, cut side down, on a clean kitchen towel to dry. The core can hide dirt, so it's a good idea to rinse it thoroughly.
Bok choy is 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
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.
Much like roasted cabbage and steamed cabbage, this is one of those recipes where the leftovers are excellent, even on the fourth day.
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Recipe Card
Sauteed Bok Choy Recipe
Ingredients
- 3 baby bok choy 4 oz each, rinsed and dried, halved lengthwise
- 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
- 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 bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
- Cover the pan and cook until the bok choy's 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 bok choy 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.
Video
Notes
- 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.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Hilary
I followed your suggestion and added ginger. This was so good! Will make again for sure.
Vered DeLeeuw
I'm so glad you liked this recipe, Hilary! Ginger does elevate this dish.
Maureen
So much flavor in this simple recipe. I bought baby bok choy at Whole Foods and had no idea how to cook it. This was perfect!
Vered DeLeeuw
I'm so glad you liked this recipe, Maureen!