Bok Choy recipe is a side dish that’s simple, nourishing and packed with delicious flavors. The combination of soy sauce, toasted sesame oil, ginger, garlic, and chili flakes are the perfect complement to tender-crisp bok choy.
How to Choose Bok Choy
Bok choy should be firm and waxy with no brown spots. It is sometimes known as pak choi and come in two different sizes.
- A full-grown head of bok choy is about a foot long, with thick white stalks and dark green leaves along the top edges.
- Baby bok choy (photographed here) is about half that size and has a milder flavor that many people prefer over the more pungent adult version.
Whatever the name or size, it’s always versatile, easy to prep, and remains a staple of Chinese cuisine; it’s a stir-fry workhorse.
What does Bok Choy taste like? It has a mild, peppery flavor that makes it suitable for many dishes or salads. Chop or grate it raw for salads or slaw, or, keep it simple and cut in half, brush with oil and grill. The great thing about this vegetable is that it retains its crunchiness, even when cooked.
How to Cut Bok Choy
- The stalks can often have dirt or grit at the base of the stem so be sure to remove them and rinse it well.
- To cut Bok Choy, cut the greens off and keep them separate from the whites part since they need less time to cook.
How to Cook Bok Choy
This veggie is quick and easy to cook and comes together in no time flat.
- Combine sauce ingredients and set aside (per recipe below).
- Stir fry the garlic, ginger and sliced bok choy in oil for a few minutes.
- Stir in the sauce and add the tops and simmer a few minutes more.
Sprinkle with toasted sesame seeds and serve.
What to Serve With It
Steamed fish, steak bites, or sautéed shrimp are excellent pairings for this recipe. If you’re in the mood for something more substantial, consider sautéing it with teriyaki chicken or Chicken and Broccoli Stir Fry.
Storing and Reheating the Leftovers
Leftovers will keep in a tightly covered container in the refrigerator for up to four days, or in the freezer for up to four months. Reheat on low or medium in the microwave or stovetop until heated through. Don’t overdo the heat or your bok choy could get mushy and overdone.
Take-Out At Home
- Sweet and Sour Pork – a perfect balance of sweet & sour
- Chicken Chow Mein – ready in 30 minutes!
- Beef and Broccoli – sweet, savory & spicy!
- Crispy Homemade Egg Roll – with an easy sesame sauce!
- Chicken Lo Mein – a classic take-out favorite
Sesame Ginger Bok Choy
- 1 tablespoon vegetable oil
- 2 cloves garlic crushed and chopped
- 1 teaspoon fresh ginger
- 8 heads baby bok choy
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon water
- ¼ teaspoon chili flakes
- sesame seeds for garnish
- Combine sesame oil, soy sauce, water and chili flakes in a small bowl. Set aside.
- Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
- Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
- Sprinkle with sesame seeds and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)