Sautéed Baby Bok Choy with Warm Garlic Soy Sauce is the refreshing and savory side you’ve been looking for! Crisp-tender baby bok choy are lightly sautéed, and then paired with an Asian-style sauce of fresh garlic, soy sauce and sesame oil. Its so good and this recipe you can make as a side dish or your main dish. A perfect side dish that takes less than 30 minutes to make!

Sauteed Bok Choy with garlic soy sauce
Sauteed Bok Choy with garlic soy sauce

WHAT IS BOK CHOY?

Bok choy is a cruciferous vegetable, related to cabbage and broccoli. It’s high in fiber, and a great way to get some vitamin C, Vitamin K, potassium, magnesium, calcium, and many other helpful nutrients!

I use Bok Choy as a side dish, stir fry and eat it as a main dish with avocado, boiled eggs and a great in salads.

bok choy
Bok Choy

WHAT YOU NEED?

For the Bok Choy:

  • Oil: You can use vegetable oil, or substitute avocado oil or coconut oil.
  • Baby Bok Choy: Cut the heads of baby bok choy in half, longwise, for a pretty dish.

For the Dressing:

  • Oil: Again, use your favorite oil here.
  • Garlic: Minced fresh garlic is best, but garlic powder will also work.
  • Soy Sauce: I typically use liquid aminos, but you can also substitute coconut aminos, low sodium soy, gluten free soy or tamari.
  • Rice Vinegar: Rice vinegar is a delicate, but full-bodied vinegar. If you don’t have this on hand, you can use apple cider vinegar or white vinegar, but the flavor will be slightly different.
  • Lime Juice: Fresh is best for a truly bright, light taste, but bottled is fine, too!
  • Sesame Oil: This gives that unmistakable sweet and nutty taste to the dressing that goes so perfectly with bok choy. Try not to skip it.
  • Sesame Seeds: Optional, for garnish. So pretty!

There’s no need to add salt to this dish. The soy sauce adds plenty of saltiness. Simply taste and decide for yourself if you want to add salt to the dish.

HOW TO MAKE IT

  1. Cook the Bok Choy Uncovered. Heat a few tablespoons of oil in a large frying pan over medium-high heat. When the oil is hot, place the halved baby bok choy pieces in the skillet, cut side down. Let them cook for 2 minutes, and then turn and cook for one minute on the other side. (If the skillet seems dry, you can add more oil.) 
  2. Cook the Bok Choy Covered. Cover the skillet and allow the baby bok choy halves to steam for 3 to 4 minutes, or until crisp-tender, turning them once or twice during cooking. Transfer to a plate or platter and set aside.
  3. Make the Dressing. In the same skillet, heat a tablespoon of oil. Stir in the minced garlic and cook for 20 seconds, or until fragrant. Then add the soy sauce, rice vinegar, lime juice, and sesame oil, whisking to combine. Allow the dressing to cook for one minute or until it just starts to thicken.
  4. Finish the Dish. Drizzle or brush the dressing over the bok choy. Garnish with sesame seeds, and serve warm.

Variations and Tips

  • You can add grated fresh ginger in addition to the garlic. You can add both of them at the same time.
  • You can substitute with large bok choy
  • Like it Spicy? You can add red pepper flakes or red pepper sauce

Sautéed Bok Choy (with garlic soy sauce)

Recipe by Lucy ChesnaCourse: SidesCuisine: Asian, Sauces
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

80

kcal
Total time

15

minutes

Sautéed Baby Bok Choy with Warm Garlic Soy Sauce is the refreshing and savory side you’ve been looking for! Crisp-tender baby bok choy are lightly sautéed, and then paired with an Asian-style sauce of fresh garlic, soy sauce and sesame oil

Ingredients

  • For the Bok Choy
  • 3 tablespoons vegetable oil

  • 4 pieces (about 1.5 pounds total) baby bok choy, halved longwise

  • For the Garlic Soy Sauce
  • 1 tablespoon vegetable oil

  • 3 cloves garlic, minced

  • 4 tablespoons low sodium soy sauce

  • 1 to 2 tablespoons sriracha sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon lime juice

  • 1 tablespoon sesame oil

  • 1 tablespoon toasted sesame seeds, for garnish

Directions

  • Cook the Bok Choy Uncovered. Heat a few tablespoons of oil in a large frying pan over medium-high heat. When the oil is hot, place the halved baby bok choy pieces in the skillet, cut side down. Let them cook for 2 minutes, and then turn and cook for one minute on the other side. (If the skillet seems dry, you can add more oil.) 
  • Cook the Bok Choy Covered. Cover the skillet and allow the baby bok choy halves to steam for 3 to 4 minutes, or until crisp-tender, turning them once or twice during cooking. Transfer to a plate or platter and set aside.
  • Make the Dressing. In the same skillet, heat a tablespoon of oil. Stir in the minced garlic and cook for 20 seconds, or until fragrant. Then add the soy sauce, rice vinegar, lime juice, and sesame oil, whisking to combine. Allow the dressing to cook for one minute or until it just starts to thicken.
  • Finish the Dish. Drizzle or brush the dressing over the bok choy. Garnish with sesame seeds, and serve warm.

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