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This Sautéed Baby Bok Choy recipe is ready in under 15 minutes and makes a healthy, 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, nutrient-packed 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!
- Healthy & Nutrient-Packed: Baby bok choy is loaded with vitamins A, C, and K, along with calcium and fiber, making this a nutritious addition to any meal.
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.
FAQs
Yes! Regular bok choy works too, but it will take slightly longer to cook. Slice the stems thinner for faster cooking.
Make sure to cook just until tender and avoid overcooking. Adding a pinch of salt or splash of soy sauce balances any slight bitterness if needed.
Mushrooms, bell peppers, or snap peas saute nicely alongside bok choy for a colorful vegetable stir-fry.
More Simple Vegetable Side Dishes
This Sauteed Baby Bok Choy is a simple, flavorful, and healthy 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.
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.