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10-Minute Sautéed Baby Bok Choy Recipe

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3.9 from 11 reviews

This Simple Sautéed Baby Bok Choy is a tender-crisp, garlicky umami-packed side dish ready in just 10 minutes. A quick sear perfectly caramelizes the baby bok choy, while a savory sesame-soy glaze adds bold flavor without any bitterness. Ideal as a quick and easy accompaniment to Asian-inspired meals like teriyaki chicken, beef stir fry, or char siu pork.

Ingredients

Vegetables

  • 16 ounces baby bok choy, halved lengthwise (or mini baby bok choy; see Notes), washed and dried

Oils and Sauces

  • 1–2 tablespoons neutral oil of choice (such as vegetable or canola oil)
  • 2 tablespoons shoyu (can substitute low-sodium soy sauce or tamari for gluten-free)
  • 2 teaspoons toasted sesame oil

Seasonings

  • Pinch kosher salt
  • Optional: pinch MSG
  • 1 teaspoon granulated sugar (can substitute brown sugar or honey)
  • 4 cloves garlic, finely chopped or grated

Liquids

  • 1 tablespoon water or vegetable stock

Instructions

  1. Prep the bok choy: Halve the baby bok choy lengthwise and rinse thoroughly to remove any dirt between the leaves. Pat dry completely with paper towels or a clean kitchen towel to ensure a good sear.
  2. Sear the bok choy: Heat 1-2 tablespoons of neutral oil in a medium nonstick skillet over medium-high heat. Add the bok choy cut side down, season with a pinch of kosher salt and optional MSG, and sear for 2-3 minutes per side until the edges develop a golden brown color.
  3. Make the sauce: While the bok choy is searing, whisk together in a small bowl 2 tablespoons shoyu, 1 tablespoon water or vegetable stock, 2 teaspoons toasted sesame oil, 1 teaspoon granulated sugar, and 4 cloves finely chopped or grated garlic.
  4. Finish cooking the bok choy: Reduce the heat to medium-low and pour the prepared sauce over the bok choy in the skillet. Cook for 1-2 minutes, flipping the bok choy to coat evenly, until the greens are tender and the sauce slightly thickens.
  5. Serve immediately: Transfer the bok choy to a serving dish and optionally garnish with thinly sliced green onions or a drizzle of chili crisp. Serve as a flavorful side dish with your favorite Asian-inspired mains. Enjoy!

Notes

  • Mini baby bok choy: This smaller, more tender variety—often labeled Shanghai Jr. bok choy—is perfect for quick cooking and does not need to be halved for this recipe.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stovetop until warmed through.

Find it online: https://bitezly.com/10-minute-sauteed-baby-bok-choy-recipe/