This vibrant sautéed baby bok choy is a fast, flavorful side dish that elevates any meal.
Packed with fiber, plant-based protein, and heart-healthy fats from sesame oil, it’s naturally low in calories and carbs.
Quick to prepare and lightly seasoned, it’s perfect for weeknight dinners, meal prep, or pairing with grains and your favorite proteins for a nourishing, satisfying dish.
Sautéed Baby Bok Choy
Equipment
- 1 large skillet
- 1 Small Mixing Bowl
- 1 Spatula or tongs
Ingredients
- 1 tablespoon tamari or soy sauce
- 1 tablespoon water
- ½ tablespoon rice vinegar
- 1 teaspoon mirin or ½ teaspoon honey
- ¼ teaspoon toasted sesame oil
- 1 garlic clove minced
- Pinch of red pepper flakes
- 2 teaspoons avocado oil plus extra if needed
- 1 pound baby bok choy halved or quartered (3–4 heads)
- Sesame seeds for garnish
Instructions
- Prepare the Sauce Mixture: In a small mixing bowl, combine 1 tablespoon tamari or soy sauce, 1 tablespoon water, ½ tablespoon rice vinegar, 1 teaspoon mirin (or ½ teaspoon honey for a touch of sweetness), ¼ teaspoon toasted sesame oil, 1 minced garlic clove, and a pinch of red pepper flakes. Whisk all ingredients together until well blended. This sauce will infuse the bok choy with savory, tangy, and slightly sweet flavors, giving it a perfect balance of taste.
- Wash and Trim Bok Choy: Rinse 1 pound of baby bok choy under cold running water to remove any dirt or grit between the leaves and stems. Trim the bottom ends slightly and then halve or quarter the bok choy lengthwise, depending on the size of the heads. This ensures even cooking and allows the sauce to coat every piece thoroughly. Pat the bok choy dry with a clean kitchen towel to prevent excess water from steaming the greens instead of sautéing them.
- Heat the Skillet: Place a large skillet over medium-high heat and add 2 teaspoons of avocado oil. Allow the oil to heat until shimmering but not smoking. Hot oil is essential to achieve a light sear on the bok choy, which brings out a rich, nutty flavor while preserving the crisp texture of the leaves and stems.
- Sear the First Batch: Add half of the prepared bok choy to the skillet, cut side down. Let it cook undisturbed for 1–2 minutes until the cut sides develop a golden-brown sear. Using tongs or a spatula, carefully flip each piece to sear the other side for an additional 1–2 minutes. Remove the first batch from the skillet and set it aside on a plate. This step locks in flavor and ensures each piece is perfectly caramelized.
- Sear the Second Batch: If necessary, add a little more avocado oil to the skillet. Repeat the searing process with the remaining bok choy, cooking 1–2 minutes per side until lightly browned and tender-crisp. Removing the first batch before cooking the second prevents overcrowding, which could cause steaming instead of searing.
- Combine and Add Sauce: Return all the seared bok choy to the skillet. Pour the prepared sauce evenly over the greens. Gently toss to coat each piece, ensuring that the flavors are distributed evenly. The sauce should lightly glaze the bok choy without pooling at the bottom.
- Simmer Briefly: Cover the skillet with a lid and let the bok choy cook for 1–2 more minutes. This short steaming period softens the stems slightly while keeping the leaves tender but not soggy. Check occasionally to prevent overcooking—bok choy should remain vibrant green and slightly crisp for optimal texture.
- Plate and Garnish: Transfer the cooked bok choy to a serving platter. Sprinkle generously with sesame seeds for a nutty flavor and an appealing finish. The dish is now ready to serve immediately, either as a standalone side or paired with rice, quinoa, or your favorite protein.
- Optional Finishing Touch: For extra flavor, drizzle a small amount of additional toasted sesame oil over the top just before serving. This enhances the aroma and adds a subtle depth to the dish without overpowering the delicate bok choy.
Notes
- Baby bok choy cooks very quickly; watch it carefully to avoid overcooking and losing its vibrant green color.
- Halving or quartering the bok choy ensures even cooking and makes it easier to sear the cut sides.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Avocado oil or any neutral high-heat oil works best for searing; olive oil can be used but has a lower smoke point.
- For a slightly sweeter flavor, use honey instead of mirin, or add a splash of maple syrup.
- Toasted sesame seeds add a nutty finish but can be omitted if desired.
- This recipe is naturally low in carbs, rich in fiber, and contains plant-based protein, making it a healthy side for any meal.
Chef’s Secrets To Maximize Flavor
To elevate your sautéed baby bok choy, always start with a hot skillet and avoid overcrowding the pan.
Searing the bok choy in batches ensures that each piece develops a light caramelization, which adds depth to the flavor.
Whisk the sauce thoroughly before adding it to the greens so that every leaf is coated evenly.
For an aromatic boost, lightly toast the sesame seeds in the skillet for 1–2 minutes before sprinkling them on top.
Finally, leaving the bok choy slightly crisp retains its natural sweetness and nutritional value.
Serving Suggestions For Perfect Pairings
This versatile sautéed baby bok choy pairs beautifully with a wide range of proteins, from grilled chicken and baked salmon to tofu or tempeh for a plant-based meal.
Serve alongside steamed rice, quinoa, or noodles for a complete, balanced plate.
For extra texture and flavor, add roasted cashews or sliced scallions on top.
You can also drizzle a little extra sesame oil or a squeeze of fresh lemon juice before serving to brighten the flavors.
Storage Tips To Keep Fresh
Store leftover sautéed bok choy in an airtight container in the refrigerator for up to 2–3 days.
To reheat, warm gently in a skillet over low heat with a splash of water or additional sauce to prevent drying out.
Avoid microwaving directly for long periods, as this can make the greens mushy.
For meal prep, cook the bok choy just until tender-crisp, then store separately from grains or proteins to maintain texture.
Frequently Asked Questions
1. Can I use regular bok choy instead?
Yes! Regular bok choy works well, but it may require slightly longer cooking time.
Slice larger stems into thinner pieces to ensure even cooking.
2. Is this recipe vegan and gluten-free?
Absolutely. Use tamari instead of soy sauce to make it gluten-free, and ensure your mirin or sweetener is plant-based for a fully vegan dish.
3. How spicy is this dish?
The recipe includes a pinch of red pepper flakes for mild heat.
You can adjust the amount according to your preference or omit it entirely for a gentle, savory flavor.
4. Can I freeze sautéed bok choy?
It’s not recommended to freeze cooked bok choy, as the leaves become watery and lose texture when thawed.
Fresh cooking or refrigerated storage is best.
5. Can I prepare this in advance for meal prep?
Yes. Cook the bok choy until just tender-crisp, then store in an airtight container. Reheat gently before serving.
Store sauce separately if possible to maintain freshness and texture.
