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Home » Vegetable Recipes » Sauteed Bok Choy

Sauteed Bok Choy

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jun 17, 2024
4 Comments
4.96 from 25 votes

Jump to Recipe Review Recipe

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.

Sauteed bok choy is served on a white plate with chopsticks.

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

The ingredients needed to make sauteed bok choy.

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.

Prepping the bok choy.

Briefly saute garlic, then add the bok choy and drizzle it with soy sauce and rice vinegar.

Adding soy sauce and vinegar to the skillet.

Cover and cook until the cores are fork-tender and can be easily pierced with a fork, for 3-5 minutes.

The bok choy is ready in the skillet.

Transfer to a serving platter and pour the cooking liquids on top. Drizzle with sesame oil, sprinkle with red pepper flakes, and serve.

Topping the cooked bok choy with sesame oil.

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

Can I use white vinegar?

I don't recommend using white vinegar in this recipe. It's too acidic.

How do you prepare bok choy for cooking?

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.

What is the best way to cook Chinese cabbage?

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:

  • Soy sauce chicken
  • Asian meatballs
  • Sweet and sour meatballs
  • Asian salmon
  • Sesame shrimp
  • Sesame chicken

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.

Sauteed bok choy is topped with red pepper flakes.

More Cabbage Recipes

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Recipe Card

Sauteed bok choy is served on a white plate with chopsticks.
4.96 from 25 votes
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Sauteed Bok Choy Recipe

Ready in just 15 minutes, this easy sauteed bok choy recipe is wonderfully flavorful.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Chinese
Servings: 3 servings
Calories: 152kcal
Author: Vered DeLeeuw
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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.
    Prepping the bok choy.
  • Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
    Cooking garlic in oil.
  • Add the cabbage in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
    Adding soy sauce and vinegar to the skillet.
  • 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.
    Covering the skillet with a lid.
  • 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.
    Topping the cooked bok choy with sesame oil.

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

Serving: 1 baby bok choy | Calories: 152 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 456 mg | Fiber: 1 g | Sugar: 1 g

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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.

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Comments

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    Recipe Rating




  1. Mitzie says

    March 11, 2025 at 2:32 pm

    5 stars
    Excellent recipe. I did add ginger and it was wonderful. Will make again.

    Reply
    • Vered DeLeeuw says

      March 11, 2025 at 3:15 pm

      Glad you liked it, Mitzie! Thanks for the review.

  2. Haleigh B says

    April 02, 2024 at 7:13 pm

    4 stars
    My family enjoyed this recipe. I served it with your soy sauce chicken. Next time, I'll follow your advice to add ginger.

    Reply
    • Vered DeLeeuw says

      April 02, 2024 at 8:54 pm

      I'm so glad this recipe was a success, Haleigh! Thanks for taking the time to review it.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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