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This Sautéed Baby Bok Choy recipe is ready in under 15 minutes and makes versatile side dish for any meal. It’s one of my kids’ all-time favorite vegetables! Serve it with stir-fries, chicken, tofu, or steak for a simple, fresh addition to dinner.
Table of Contents
Why I Love This Recipe
- Kid-Friendly: My kids love it! This is always a go-to side dish in our house because it’s mild, flavorful, and easy to eat.
- Versatile: Toss it into stir-fries, or pair it with Sweet Gingery Tofu, Crock Pot Hawaiian Chicken, Ginger Garlic Steak Satay or Breaded Chicken Cutlets. Works with almost any main dish.
- Quick & Easy: Ready in under 15 minutes with just a handful of ingredients. Sometimes simple is best!
The Ingredients
- Baby bok choy: Fresh and crisp, choose small to medium heads for tender leaves and stems.
- Oil of choice: Olive oil, avocado oil, or vegetable oil all work well for sauteing.
- Chopped garlic and ginger: Adds flavor and aroma. Don’t skip!
- Optional: Sesame seeds for garnish.
For a full list of ingredients with measurements, see the recipe card below.
Variations and Substitutions
- Greens: Substitute regular bok choy or baby napa cabbage if you can’t find baby bok choy.
- Oil: Add a drizzle of sesame oil for a nuttier flavor.
- Spice it up: Add red pepper flakes or a dash of soy sauce for extra umami.
How to Make Sautéed Baby Bok Choy
Step 1: Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and saute for 1 minute, until fragrant.
Step 2: Add the baby bok choy, stir to coat in the oil, and saute for 2-3 minutes until the leaves start to wilt.
Step 3: Add the water and salt. Cover the pan and cook for 5 minutes, until the bok choy is tender but still bright green. Sprinkle sesame seeds on top and serve.
Tips and Tricks
- For a charred finish: Slice the bok choy in half lengthwise and place cut-side down in the pan for 2-3 minutes before flipping. This adds extra flavor and texture.
- Don’t overcook: Baby bok choy cooks quickly and overcooking can make it mushy. Aim for tender stems with vibrant green leaves.
- Add flavor boosters: Drizzle with a splash of soy sauce, rice vinegar, or a sprinkle of chili flakes right before serving.
More Simple Vegetable Side Dishes
This Sauteed Baby Bok Choy is a simple, flavorful side dish that makes weeknight dinners easier and more delicious. Let me know what you think of this recipe below — leave a comment and rating!
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Sautéed Baby Bok Choy
Ingredients
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 inch piece ginger, peeled and grated
- 1 pound baby bok choy, roughly chopped
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1 teaspoon sesame seeds, optional
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, and saute for 1 minute, until fragrant.
- Add the bok choy, stir to coat with the oil, and saute for 2-3 minutes until the leaves start to wilt.
- Add the water and salt. Cover the pan and cook for 5 minutes, until the bok choy is tender but still bright green.
- Sprinkle sesame seeds on top and serve.
Notes
- For a charred finish: Slice the bok choy in half lengthwise and place cut-side down in the pan for 2-3 minutes before flipping. This adds extra flavor and texture.
- Don’t overcook: Baby bok choy cooks quickly and overcooking can make it mushy. Aim for tender stems with vibrant green leaves.
- Add flavor boosters: Drizzle with a splash of soy sauce, rice vinegar, or a sprinkle of chili flakes right before serving.
I made a similar recipe but it didn’t include ginger. I didn’t cut mine but left it long. Is it better to chop it?
For this recipe, I recommend grating the ginger using a microplane. If you don’t have that tool, chop it as finely as possible.
So simple and delicious! I make bok choy all the time now thanks to this recipe. Thanks for sharing, Catherine!
So yummy, right?! Glad you liked it!
love this baby bok choy recipe! Thanks – the ginger makes it taste sweet. Great addition to our vegetable line up.
Thank you for the recipe. I always looked at Bok Choy at the groceries, and didn’t know what to do with it. I can include this now in my family’s diet. Thanks for simple yet beautiful recipes which always turn out be good and great tasting.