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Learn how to cook bok choy! With almost 3,000 five-star reviews and hundreds of reader comments, this insanely delicious Bok Choy Recipe is a tried and trusted favorite. Made with simple ingredients like garlic and soy sauce, it comes together in just 10 minutes. So easy!
I originally shared this super easy recipe in 2019 when I was having a bit of a moment with bok choy. Truthfully, this moment never really ended. I’m still over here cooking this garlicky bok choy stir fry any chance I get. It’s fresh, super simple, and cooks so dang fast! If you haven’t cooked with this leafy Asian green before, don’t worry, there’s nothing to it! Beside, you’ll find everything you need to know about bok choy below—including what it is, how to cook it, and the best ways to serve it.
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Reader Comments
“I cannot thank you enough for introducing me to this wonderful vegetable! I’ve been making a version of this recipe once a week for almost a year now! This recipe has reached legendary status in my household!” -Kay
“This recipe was so helpful. I’ve been growing Bok choy and needed to understand the right cooking method.” -Nancy
“We made this last night, it was so easy and paired well with your pork chops! Five stars for sure.” -Amber
What is Bok Choy?
Bok choy (also known as pak choy, pac choi, or bok choi) is a type of Chinese cabbage that’s often used in Asian cooking. It has crisp white stalks and dark green, tender leaves, with a mild, slightly peppery flavor.
There are dozens of varieties of bok choy, but you’ll typically find just two when shopping at the grocery store: regular bok choy and baby bok choy. Regular bok choy is larger, with thick white stalks and a slightly more noticeable mustard-like flavor (which can sometimes have a bitter taste). Because it takes a bit longer to cook, it is usually chopped before cooking. Baby bok choy, on the other hand, is smaller, more tender, tastes less bitter.
This recipe uses baby bok choy. If you only have regular bok choy, you can see how I’d prepare it for this recipe in the section below.
How to Cook Bok Choy
This sautéed baby bok choy is one of my favorite ways to cook baby bok choy. You’ll need just 6 ingredients to make it: vegetable oil, fresh minced garlic, finely chopped shallots, baby bok choy, soy sauce, and toasted sesame oil.
Start by washing the bok choy. Ideally, we’d like prevent our baby bok choy from falling apart, so the first thing to do is trim just the very bottom of the stem. Then, depending on the size, cut each bok choy in half or into quarters lengthwise. This exposes the inner layers so you can rinse away any dirt or grit. Gently separate the leaves (without breaking) and rinse under cold running water. Dry as much as possible, then prepare the remaining ingredients.
Next, sauté the aromatics. Heat the oil in a large wok or skillet set over medium to medium-high heat. Make sure oil is fully coating the bottom of the pan, otherwise the aromatics may stick and burn. Once hot, add the garlic and shallots and sauté for 1-2 minutes, stirring continuously. Reduce the heat if they start to burn too quickly.
Now, we cook the bok choy. Add the bok choy, soy sauce, and toasted sesame oil and gently toss to coat, then cover the pan with a lid. Allow the bok choy to steam for 1-2 minutes, then uncover and toss again. Re-cover and continue to cook until the stems reach desired doneness (I have found this to vary from person to person; some people love crisp, crunchy stalks, while others love them droopy and well-done).
And, serve! Transfer to a large platter or individual serving plates. Garnish with red chili flakes, is desired.
Optional Additions: If you like a little heat with your stir-fried veggies, a pinch of red chili flakes, or maybe a drizzle of hot chili oil, will do the trick. Other delicious additions include grated ginger or even a splash of fish sauce!
How to Cut Regular Bok Choy
If you’re cooking with regular bok choy, here’s how I’d prepare it for even cooking:
Start by slicing off the bottom ½ inch of the stalk to separate the leaves. Then, pull apart the stalks, and rinse them thoroughly under cold water to remove any dirt (similar to how you would wash celery). Next, slice the stalks into ½-inch pieces, but leave the leaves whole. When ready to cook, cook the stalks first, followed by the leaves 2-3 minutes later.
Bok Choy Serving Ideas
This sautéed baby bok choy is a quick and super flavorful side dish that pairs well with just about anything. It’s fantastic with spicy ramen noodles, honey garlic shrimp, tempeh, simple air fryer salmon, or topped with poached eggs and a big scoop of cook rice.
Looking for more delicious bok choy recipes? Check out this bok choy soup (another reader-favorite), stir-fried bok choy with tofu, and easy chicken stir-fry with bok choy.
Easy Stir-Fried Bok Choy Recipe
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic, minced
- 2 large shallots, minced
- 2 pounds baby bok choy, halved or quartered
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper, optional
Instructions
- Heat the vegetable oil in a large wok or skillet set over medium-high heat. Swirl to coat the entire surface of the pan.
- Add the minced garlic and shallots. Sauté, stirring constantly, for 1-2 minutes or until fragrant.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat, then cover the pan.
- Steam for 1-2 minutes, uncover and toss again. Re-cover and cook for an additional 3-5 minutes, or until the bok choy is tender and cooked to desired doneness.
- Sprinkle with crushed red pepper flakes if using, and serve immediately. Enjoy!
Notes
- You may use full size bok choy or baby bok choy for this recipe. If you use full-size bok choy, I recommend chopping the thicker stems in smaller pieces. Toss them in first to give them a head start cooking, then add the smaller/less-thick pieces after a 2-3 minutes to finish cooking everything together.
- To make this recipe gluten-free, substitute regular soy sauce with gluten-free Tamari.
- Leftovers: Store leftovers in an airtight container for up to 3 days. Freezing is not recommended. Reheat leftovers in a skillet set over medium heat with a splash of water or soy sauce or in the microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had some left over bok choy and was looking for something quick and easy. Found yours and made it that night. It was very delicious and yes it was quick. Thank you for sharing your recipes.
Awesome and very easy recipe.
quick and easy, I make it all the time. It’s a 5-star recipe.
Loved this as a side. We enjoyed it with Scottish Salmon and fresh sweet corn.
I made this with my Chinese roommate who grew up working in his family’s Chinese restaurants
– it was good and I was surprised as I don’t usually like vegetables that much
Thank you
So easy, fast and yummy!!
Delicious! I separated the “stems” from the greens and cooked the stems a little bit first. I also tried it with spicy chili crisp and it was really good. Will love to try it with ginger next time.
Terrific! Never had Bok Choy before. I added some fresh ginger as mentioned.
Thanks for the terrific feedback, Paul 🙂
You mentioned ginger in the article “…including ginger, garlic, and soy sauce.” But ginger is not mentioned in recipe
Yes, Bert, ginger is not in the official recipe, but is mentioned several times in the article as a possible addition – which depends on your taste preferences 🙂 . One example of a mention is:
“Other fantastic additions would include crushed ginger, a splash of fish sauce, or a sweet chili dipping sauce.”
Loved this super quick and healthy recipe for haddock! I will go easy on the cayenne pepper next time as I know a little goes a long way. This was seriously great and will become part of the dinner roster. Thanks so much!
Sorry-was replying to a haddock recipe but loved this too!! Was a great side with the haddock 🙂
No worries, I am glad you enjoyed it! 😀
Delicious, even though I forgot the soy sauce. Luckily pouring some on top afterwards worked pretty well. Been growing bok choy for the first time the past few months and this was my first introduction to cooking it. Thanks!