Sautéed Baby Bok Choy

Crisp, fresh, and bursting with loads of unexpected flavor, this Sautéed Baby Bok Choy Recipe is guaranteed to be your new favorite side dish. Ready in just 10 minutes, enjoy this easy vegetarian side dish with chicken, beef, or fish.

Sautéd Baby Bok Choy

What is Bok Choy

Bok choy, also known as pak choy or pok choi, is a type of Chinese cabbage, that has smooth, wide, flat leaf blades at one end with the other end forming a cluster similar to that of celery. It may be eaten cooked or raw. When you cook it, Bok choy can be steamed or boiled, but sautéing or stir frying releases the best flavors while still maintaining its crispiness. 

Bok Choy can be found in two forms: traditional bok choy (also called true bok choy) and Shanghai bok choy (baby bok choy). Traditional bok choy has dark leaves and large bright white stalks. Baby bok choy is smaller, has brighter green leaves and the stalks have more of a green hue to them. Traditional bok choy is heartier and can tolerate longer cooking times. Baby bok choy is perfect for this recipe, which requires just a few minutes of cooking time.

How to prepare the Bok Choy for Saute

This recipe will saute the baby bok choy in large pieces so to prepare it, simply slice each bunch in half. Trim the stems being careful not to remove too much. The goal is to maintain the bok choy in its original stalk form. The baby bok choy is small enough that it will cook through without needing to chop it.

Sliced Baby Bok Choy

Once the Bok Choy is cleaned and prepared this dish is ready in literally 10 minutes from start to finish. Simply heat the oil in a large saute pan, cook the garlic, crushed red pepper and fresh ginger for a minute. (If you aren’t a fan of spicy flavors, cut back or eliminate the crushed red pepper.) Finally, add the bok choy and sauté until it reaches your desired tenderness. It makes the perfect healthy side dish and pairs well with so many different main dishes.  Try it with Mimi’s salmon cooked on cedar planks.

Sauted Bok Choy
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Sautéed Baby Bok Choy

Baby bok choy, fresh ginger, soy sauce, toasted sesame oil and a touch of crushed red pepper flakes.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 4
Calories: 94kcal


  • 2 tablespoons canola oil
  • 2 cloves garlic clove peeled and chopped
  • 1 ½ inch ginger root peeled and minced
  • ¼ teaspoon red pepper flakes (or to taste)
  • 4 bunches baby bok choy cleaned with ends trimmed
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken stock or water
  • 1 teaspoon toasted sesame oil (for drizzling)


  • To prepare the bok choy simply cut the ends without fully removing the bulb. Then halve each of the bulbs and trim the leaves to remove any dark ends.
  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Ad the garlic, ginger and red pepper flakes. Cook, stirring constantly, until fragrant (about 45 seconds).
  • Add the bok choy to the sauté pan. Toss carefully to coat each piece with oil and cook for approximately 2 minutes.
  • Add soy sauce and chicken stock to the pan. Cook covered for for 2 minutes.
  • Remove the cover and continue to cook until the liquid has mostly evaporated and the stalks are soft. (Approximately 3 minutes)
  • Place the bok choy on a platter and drizzle with sesame oil.
Nutrition Facts
Sautéed Baby Bok Choy
Amount Per Serving
Calories 94 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 333mg14%
Potassium 20mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 5066IU101%
Vitamin C 51mg62%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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