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.
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.
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.