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pan fried halved baby bok choy topped with soy dressing and sesame seeds

Baby Bok Choy with Garlic Soy Dressing

Katerina | Diethood
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.
Servings : 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


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


  • 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.


  • 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.


Calories: 78 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 730 mg | Potassium: 56 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 7577 IU | Vitamin C: 81 mg | Calcium: 214 mg | Iron: 2 mg | Net Carbs: 4 g

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.

Course: Side Dish
Cuisine: Asian
Keyword: asian side dishes, baby bok choy, sauteed bok choy