Baby Bok Choy with Warm Garlic-Soy Dressing is the crunchy and tasty side you’ve been looking for! Crisp-tender baby bok choy is lightly sauteed and then paired with an Asian-style sauce of fresh garlic, soy sauce, sesame oil, and sriracha.
Pan-fried baby bok choy tossed in a tasty warm dressing made with garlic, soy sauce, sesame oil, and a hint of sriracha is my favorite way to cook this crunchy veggie. Also known as Pak Choi or Chinese Cabbage, bok choy is a leafy green vegetable that has been a staple in Asian cuisine for centuries, renowned for its mild flavor and amazing crunch. For this recipe, we will be using the baby version of it, which is simply a smaller, tender variety of bok choy.
Ingredients For Baby Bok Choy With Garlic Soy Dressing
- Oil: Choose vegetable, avocado, or coconut oil.
- Baby Bok Choy: Halve the heads/stalks longwise.
- Garlic: Preferably minced fresh garlic, though garlic powder works too.
- Soy Sauce: You can also use alternatives like coconut aminos or tamari.
- Sriracha: For a spicy kick.
- Rice Vinegar: Substitute with apple cider or white vinegar for a slightly different flavor.
- Lime Juice: Fresh is preferred, but bottled works too.
- Sesame Oil: Adds a sweet, nutty flavor.
- Sesame Seeds: Optional garnish.
How to Cook Baby Bok Choy
- Cook the Bok Choy Uncovered. Heat a few tablespoons of oil in a large frying pan over medium-high heat. Place the halved baby bok choy pieces in the heated skillet, cut side down, and cook for 2 minutes, and then turn and cook for one minute on the other side.
- Cook the Bok Choy Covered. Cover the skillet and steam them 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 up the oil and stir in the minced garlic. Add the soy sauce, sriracha, rice vinegar, lime juice, and sesame oil, whisking to combine. Allow the dressing to cook for one minute or until it thickens.
- Finish the Dish. Drizzle or brush the dressing over the bok choy. Garnish with sesame seeds, and serve warm.
How To Cut Bok Choy
First, rinse the bok choy to remove any grit or dirt, trim the base while keeping the veggie intact, and finally, halve or quarter it for even cooking. Now it’s ready to be sautéed, steamed, stir-fried, or grilled.
Recipe Tips
- Rinse Well: Bok choy needs a good wash to remove any grit or dirt before cooking.
- Prep: Bok choy cooks fast, so have all of your ingredients measured and ready to go before you start.
- Cook in Batches: Avoid overcrowding the pan and cook the stalks in batches.
- Substitute Large Bok Choy: Use full-sized bok choy, but trim off the tough stem ends and cut the bok choy into segments about 3 inches long.
- Cut the Heat: Try using sweet chili sauce instead of sriracha to add a bit of sweetness.
- Store Fresh Bok Choy in a ziploc bag and keep it in the refrigerator for up to 5 days.
Serving Suggestions
Bok choy is an excellent side dish with these caramelized Asian Glazed Air Fryer Chicken Thighs. A big bowl of Garlic Peanut Noodles is just as good! Don’t forget about this amazing Creamy Coconut Shrimp, or try my Skinny Cashew Chicken, which is quick and easy to make.
Storage
Store leftovers in a sealed container and refrigerate it for a maximum of three days.
More Asian Inspired Recipes
ENJOY!
Baby Bok Choy with Garlic Soy Dressing
Ingredients
- 3 tablespoons vegetable oil
- 4 pieces (about 1.5 pounds total) baby bok choy, halved longwise
- 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
Instructions
- Heat 3 tablespoons vegetable oil in a large skillet set over medium-high heat.
- To the hot oil add the halved bok choy pieces to the skillet, cut side down; cook for 2 minutes.
- Turn over the bok choy and cook for a minute. Add more oil, if needed.
- Cover and continue to cook for about 3 to 4 minutes, or until crisp-tender. Turn the bok choy couple times while cooking.
- When done, remove bok choy from the skillet and set aside.
- Return skillet to the heat and add a tablespoon of vegetable oil.
- Stir in the minced garlic and cook for 20 seconds, or until fragrant.
- To the skillet, add soy sauce, sriracha, rice vinegar, lime juice, and sesame oil; whisk until well combined.
- Cook for 1 minute, or just until the sauce starts to thicken.
- Remove from heat.
- Drizzle or brush the sauce over the bok choy.
- Garnish with sesame seeds.
- Serve.
Notes
- Rinse: Wash bok choy thoroughly to eliminate grit or dirt.
- Batch Cooking: Avoid overcrowding in the pan, which might steam the stalks.
- Use Large Bok Choy: You can substitute baby bok choy with full-sized ones. Trim and cut them into 3-inch segments for a stir-fry effect.
- Spice Adjustments: Swap spicy sriracha with sweet chili sauce if preferred.
- Storage: Store bok choy in a ziploc bag in the fridge for up to 5 days.
- Store leftover cooked bok choy in an airtight container and keep it in the refrigerator for up to 3 days. Store the sauce separately.
- To reheat leftovers, place the bok choy and sauce in a covered skillet over low heat and cook until just heated through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
