Sautéed Baby Bok Choy
A quick and easy sautéed baby bok choy recipe that’s tender, garlicky, and lightly seasoned with sesame and soy. Ready in just 20 minutes, this fiber-rich, low-carb side pairs perfectly with rice, quinoa, or any protein for a healthy, satisfying meal.
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.
