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Baby Bok Choy

by Katerina Petrovska

4.80 from 24 votes

Oct 13, 2021, Updated May 29, 2024

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This delicious Baby Bok Choy recipe with warm garlic dressing is the crunchy and tasty side you’ve been looking for! Crisp-tender bok choy is lightly sautéed and then paired with an Asian-style sauce made of fresh garlic, soy sauce, sesame oil, and sriracha.

If you love veggie side dishes, grab my perfectly grilled zucchini recipe, this refreshing sesame cucumber salad, and my uber-popular sautéed garlic broccolini.

Baby Bok Choy Recipe

I’ve probably eaten my weight in bok choy over the years because it’s just that good! Its mild flavor and awesome crunch make it a great vegetable that pairs with almost anything.

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 it. 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. For this recipe, we will use the baby version, which is a smaller, tender variety that I love serving with Hunan beef or bourbon chicken, depending on what’s in the fridge.

What You’ll Need

It’s time to grab the following simple ingredients to make this delicious yet easy baby bok choy recipe! I’ve included some notes and substitutes, but for the full recipe and exact amounts, please scroll down to the recipe card.

• Cooking Oil – Choose vegetable, avocado, or coconut oil.
• Baby Bok Choy – Cut the heads/stalks in half, 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 – If possible, use fresh lime juice, but the bottled variety works too.
• Sesame Oil – This specialty oil adds a sweet, nutty flavor.
• Sesame Seeds – Used for garnish.

How to Cook Baby Bok Choy

Creating a simple and flavorful side dish with bok choy is quick and easy. You just pan-fry the cabbage and mix up a garlicky dressing.

• 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.

Serving Suggestions

This sautéed bok choy recipe makes an excellent side dish for my Asian beef skewers recipe, but also just as amazing paired with these air fryer chicken thighs or my honey soy chicken. For more delicious options, try serving it alongside creamy coconut shrimp, skinny cashew chicken, or roasted green beans with squash and tomatoes, all of which are quick and easy to make.

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4.80 from 24 votes

Baby Bok Choy Recipe

by Katerina Petrovska

A delicious side dish of crisp-tender sautéed baby bok choy tossed with a savory Asian-style sauce made with garlic, soy sauce, sesame oil, and sriracha.

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Ingredients 

1x2x3x

For the Bok Choy:

• ▢ 3 tablespoons vegetable oil
• ▢ 4 pieces (about 1.5 pounds total) baby bok choy, halved longwise

For the Garlic Soy Dressing:

• ▢ 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

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Instructions 

• Pan-sear the bok choy. Heat 3 tablespoons vegetable oil in a large skillet set over medium-high heat. Add the halved baby bok choy pieces to the hot oil, cut side down, and cook for 2 minutes. Turn the bok choy over and cook for 1 minute. Add more oil, if needed.
• Steam it. Cover the skillet and cook the bok choy for 3 to 4 minutes, or until crisp-tender, turning it over a couple of times while cooking. When done, remove the bok choy from the skillet and set aside.
• Make the garlic-soy sauce. Return the skillet to the heat and add a tablespoon of vegetable oil. Stir in the minced garlic and cook for 15 seconds, or until fragrant. Add the 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.
• Finish and serve. Drizzle or brush the sauce over the baby bok choy. Garnish with sesame seeds and serve.

Notes

• Rinse: Wash bok choy thoroughly to eliminate grit or dirt.
• Batch Cooking: Avoid overcrowding in the pan, which might steam the stalks.
• Spice Adjustments: Swap spicy sriracha with sweet chili sauce if preferred.
• Store leftovers in an airtight container and keep it in the refrigerator for up to 3 days. Store the sauce separately. To reheat, place the bok choy and sauce in a covered skillet over low heat and cook until just heated through.

Nutrition

Calories: 78kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 730mg | Potassium: 56mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7577IU | Vitamin C: 81mg | Calcium: 214mg | Iron: 2mg

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.

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Storage

Store leftovers in a sealed container and refrigerate it for a maximum of 3 days.

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