Ready in just 15 minutes, this very easy sauteed bok choy recipe is also super flavorful.
Cooked in garlic and flavored with soy sauce and sesame oil, it's a wonderful Asian-style side dish that everyone loves.
I love cabbage, whether green, purple, or Chinese. I have quite a few cabbage recipes on this website, including a hearty cabbage casserole that I make regularly. But this is definitely one of my favorites.
Sauteed bok choy is so flavorful and it makes such a lovely addition to any Asian-style dinner. The flavorings used here - garlic, soy sauce, and sesame oil, are magnificent. And the fact that it's a truly 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 at 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 particular recipe.
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.
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: They add a hint of spice and nice color to the dish.
Instructions
Cooking bok choy is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by cleaning the Chinese cabbage and drying it. Then cut it lengthwise, as shown in the video below.
Now, heat some avocado oil in a large skillet. It needs to be at least 12-inch to accommodate the cabbage.
Briefly cook some garlic in the oil, then add the cabbage - place the pieces in the skillet cut side down in a single layer.
Drizzle soy sauce and rice vinegar on top, cover, and cook until the cores are fork-tender (can be easily pierced with a fork), 3-5 minutes.
That's it! Now all you need to do is transfer the cooked vegetable to a serving platter. Make sure to pour the cooking liquids from the pan on top. Drizzle it with sesame oil for extra flavor, sprinkle with red pepper flakes, and serve.
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.
Frequently asked questions
It's Chinese cabbage. Its flavor is mild, with a very slight peppery taste. It's best when lightly cooked, so sauteing is the perfect cooking method for this vegetable.
Yes, you can chop it and add it raw to salads. The leaves are very similar to lettuce and the core adds a nice crunch. However, like all cruciferous vegetables, it's best not to overdo it.
Cut it in half lengthwise - I show you how to do it in the video below. Then rinse it and place, 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.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:
- Add a teaspoon of 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.
Serving suggestions
This side dish goes with anything, really. It's very versatile. But obviously, any Asian-style main dish will go particularly well with this recipe. So I most often serve it alongside soy sauce chicken or with these Asian meatballs.
Storing leftovers
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
Much like roasted cabbage, this is one of those recipes where the leftovers taste really good, 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 minced garlic
- 2 tablespoons reduced-sodium soy sauce or use 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.
WATCH THE 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. 