A delicious braised bok choy recipe with soy sauce and garlic, an easy Chinese-style dish that highlights the cabbage’s delicate flavor.
This 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. Yes, it’s that good!
Braised bok choy is 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?
Bok choy is 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 use in this recipe is delicious, and it beautifully highlights the vegetable’s delicate flavor.
The ingredients you’ll need
Here’s an overview of the ingredients you’ll need to make braised bok choy (the exact measurements are included in the recipe card below):
Coconut oil: I use refined coconut oil, which has a high smoke point and is very suitable for cooking. Another good option is avocado oil.
Baby bok choy: I get it at my local supermarket or at Whole Foods.
Chicken broth: When I have homemade chicken soup I use it. Otherwise, store-bought is fine.
Dry white wine: Not a fan of alcohol? You can omit the wine and use more chicken broth.
Honey: Just one tablespoon. It doesn’t make the dish sweet – it just adds a layer of flavor.
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
Fresh garlic and ginger: You can mince/grate them yourself, or use the stuff that comes in a jar. Both work.
Cornstarch: Just 1 teaspoon to help thicken the sauce. You can use konjac flour instead.
There’s no need to add salt – the soy sauce adds plenty of saltiness. Although if you use a lower-sodium alternative, you might need to adjust the seasoning accordingly. So taste and decide.
How to make braised bok choy
It’s a truly easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Start by sauteing the cabbage in coconut oil (or avocado oil) until browned.
Mix the remaining ingredients (except for the cornstarch) and add them to the pan. This will be the tasty sauce.
Simmer until tender, about 10 minutes.
Thicken the sauce with the cornstarch (mixed with cold water). Spoon the sauce over the cabbage and serve.
What to serve with braised bok choy?
It’s such a versatile vegetable. It goes with anything, really. But any Asian-style dish will go particularly well with this recipe. So I most often serve it alongside soy sauce chicken or with these 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.
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Braised Bok Choy
INGREDIENTS
- 1 tablespoon refined coconut oil
- 6 baby bok choy (2 lb), halved lengthwise
Sauce:
- 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
INSTRUCTIONS
- 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.
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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, Reader's Digest, and Better Homes and Gardens.