Sauteed Bok Choy with Garlic
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Sautéed bok choy is an easy-to-make and flavorful side dish that will go well with all of your Asian-inspired dinners. It’s a 5-ingredient recipe that is made in under 10 minutes. You’ll love it!
You’ll love this sautéed bok choy recipe. It’s one of those simple dishes that, after you make it once, you’ll barely need to glance at the recipe again. It quickly becomes a back-pocket side dish I reach for whenever I’m serving an Asian-inspired meal.
What makes it special is how the bok choy is cooked. I sear the cut side until it’s deeply browned and caramelized, which adds so much flavor. A little garlic and ginger go in next, and everything is finished with a splash of soy sauce. The result is a straightforward, delicious side that tastes far greater than the sum of its parts.
As for bok choy versus baby bok choy: baby bok choy is harvested earlier, so it’s smaller and a bit more tender. I used baby bok choy in the photos, but either one works beautifully in this recipe.
Variations to ty
While I love the recipe exactly as written, it’s one that’s easy to switch up. Keep it fresh and new by trying these variations:
- Sesame – Drizzle a little sesame oil over the bok choy at the end of cooking.
- Citrus – A squeeze of lime juice is nice.
- Spicy – add a teaspoon (or two!) of chili garlic sauce when you cook the ginger and garlic.
What to serve with sauteed bok choy
I like to lean into the Asian theme when serving sauteed bok choy. One of my favorite mains that goes well with this recipe is my garlic ginger chicken. If you’re short on time, my soy sauce chicken is flavorful and very quick to make.
For a starchy side, choose either my ginger rice or my personal favorite garlic butter rice.
How to store leftovers
Once it’s cooled to room temperature, transfer your sauteed bok choy to an airtight container. Pop it in the fridge for 3-4 days, then reheat in the skillet when you’re ready to enjoy it. You can always add a splash of water to steam it up if it’s looking a bit dry or dull. You can also freeze it for up to three months.
Sauteed Bok Choy with Garlic
Ingredients
Instructions
- Heat 1 tablespoon of the cooking oil in a large pan over medium-high heat. Add the bok choy cut side down. Let it cook undisturbed for 4 minutes, or until it is golden.1 ½ lb bok choy, 1 tablespoon + 1 teaspoon cooking oil
- Turn the bok choy pieces over and pile them on one side of the pan. Add the remaining teaspoon of oil, ginger, and garlic to the pan and let them cook for 1 minute.1 tablespoon ginger, 2 cloves garlic
- Gently mix the bok choy with the ginger and garlic then make sure that they’re cut side up. Drizzle the soy sauce over top and let them cook for 2 minutes more. NOTE: if you like your bok choy well-cooked, add a tablespoon of water to the pan and cover it with a lid to steam the bok choy for an additional 2 minutes.1 tablespoon soy sauce
Nutrition
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Quick but tastes as tho it took more work. Start with good ingredients and you’re guaranteed best side dish.🌺
I love that description — thank you! Quick but tastes like you worked all afternoon is exactly the sweet spot. And you’re so right, starting with great ingredients makes all the difference. I’m so glad you enjoyed it!
Do you think this would work with brussels sprouts?
Yes! Brussels may have to be cooked a little longer, but they’d taste delicious with garlic and ginger.
Easy and Delicious!
Absolutely the best bok choy ever! Loved every bite of this dish and it was so easy to make!
So delicious yet so easy! This is my kind of recipe. Thanks for sharing.
Been a bok choy fan for years and years! We love trying new recipes with bok choy – this one was great!
We loved this crunchy caramelized bok choy! Perfect addition to rice meals.
Easy side dish to make. It paired well with the spicy chicken we made. Will definitely make again!