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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
Course: Side Dish
Cuisine: Chinese
Keyword: bok choy, Ginger, Healthy, Low Carb, saute, vegetable
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.


Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5066IU | Vitamin C: 51mg | Calcium: 127mg | Iron: 1mg