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.
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.
- 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: 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 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.
Heat avocado oil in a large skillet. The skillet needs to be at least 12 inches wide to accommodate the bok choy. Briefly cook garlic in the oil.
Add the bok choy, placing 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 and can be easily pierced with a fork, for 3-5 minutes.
Transfer the cooked bok choy to a serving platter and pour the cooking liquids on top. Drizzle with sesame oil, sprinkle with red pepper flakes, and serve.
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
Not exactly. Both 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, 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.
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:
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.
More Cabbage Recipes
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Recipe Card
Sauteed Bok Choy Recipe
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.
- 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 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
- 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Haleigh B
My family enjoyed this recipe. I served it with your soy sauce chicken. Next time, I'll follow your advice to add ginger.
Vered DeLeeuw
I'm so glad this recipe was a success, Haleigh! Thanks for taking the time to review it.