baby bok choy

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you’ll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Thai Red Curry Noodles With Vegetables

cilantro leaves

garlic, roughly chopped

shallot, sliced

hot red chile, seeded and roughly chopped

Thai red curry paste

coconut oil

ginger

lemongrass stalk, tough outer leaves

lime

Asian fish sauce

curry powder

cumin seeds

coriander

mushrooms

scallions, thinly sliced

garlic,

hot red chile, seeded and thinly sliced

Kosher salt

noodles,

coconut milk

Asian fish sauce,

Juice of 1/2 lime, plus more to taste

red bell pepper

snow peas beans

baby bok choy, spinach

Lime wedges,

Optional garnishes (use all eggs

Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.

In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.

Meanwhile, cook the noodles according to package directions. Drain and set aside.

Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.

Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.

Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

Quick and easy sautéed Baby Bok Choy with garlic and sesame seeds, made in less than 10 minutes. Serve this yummy side dish alongside your favorite protein!

10 Minute Sesame Garlic Baby Bok Choy

bok choy

sesame oil, (can sub for olive oil)

garlic, (minced)

shallot, (sliced)

water

soy sauce

salt and pepper, (to taste)

sesame seeds, (to garnish)

Heat a large non-stick pan on medium-high heat with sesame oil. When hot, add the garlic and sliced shallot. Cook until fragrant (30-60 seconds).

Place the bok choy in the pan cut side down and let it cook undisturbed for about 1.5 minutes, until the bottom begins to turn golden brown.

Pour the water and soy sauce into the pan and cover immediately with a tight fitting lid. Reduce the heat to low and cook for 2 minutes. Transfer the bok choy to a serving dish and season with sesame seeds, salt and pepper.

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.

10 Minute Lemon Garlic Sauteed Bok Choy

olive oil

garlic cloves,

red pepper flakes

Sea salt

Great recipe, especially adding the lemon juice in the end. The description is great and the flavours combined make it a great side dish. Thank you

Delicious!  I was looking for a bok choy recipe without soy sauce. This was a perfect side dish for the fish we were having for dinner.

We bought Bok Choy at our local Farmers' Market this week and I decided to look for a new cooking recipe. What a great tasting, easy and quick recipe. The ingredients are perfect for each other. My husband and I loved this dish! We will be serving this dish to our visiting family and friends.Thank you! Marie

This is a great recipe, will definitely be using it in the near future and II highly recommended it.

I chopped it for quicker cooking and it was overcooked before it caramelizas. But the flavor was awesome.

I tried this recipe last night and, although he doesn't like many vegetables, we both thought it was absolutely delicious!  You're very right that caramelizing the edges slightly makes the dish.  Thank you, I'll be making it again very soon.

Enjoy watch the bok choy receipt love eating it simple to the point and very delicious. Thanks for sharing

This was absolutely delicious &amp; a perfect accompaniment to my lemon chicken on pasta. It was crispy &amp; flavourful and everyone loved it - must buy a bigger bag next time!

I made this bok choi tonight as a bed for salmon. I was perfect and easy! The bok choi cooked down more than I'd hoped for. I thought I had enough for 3 ppl and it was barely enough for 2. Lesson learned! Thank YOU!!!!

Quick and easy sauteed bok choy recipe with fresh lemon and garlic made in under 10 minutes. Make this as a side dish or add protein for a full meal.

10 Minute Lemon Garlic Sauteed Bok Choy Recipe

Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish.&nbsp;

10 Minute Garlic Bok Choy Recipe

vegetable oil

garlic (minced)

shallots

baby bok choy (halved

tsp sesame oil

tsp crushed red pepper (optional)

Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan.&nbsp; Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.

Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).

Sprinkle with crushed red pepper and serve immediately. Enjoy!

This simple grilled baby bok choy recipe is an easy summer dish is ready in under ten minutes start to finish. It has a delicious but mild flavor everyone loves. This is the perfect quick healthy summer side dish to pair with marinated chicken or burgers and hot dogs.

Grilled Baby Bok Choy

t brown sugar

t soy sauce

T rice vinegar

t oil

Preheat grill to just under medium heat.

Add brown sugar, soy sauce, rice vinegar, and...

Add brown sugar, soy sauce, rice vinegar, and oil to a medium size bowl and whisk.

Trim bok choy ends, then slice each bunch...

Trim bok choy ends, then slice each bunch in half vertically. Wash and shake off excess water.

Add bok choy to bowl with sauce and...

Add bok choy to bowl with sauce and toss well to coat.

Lightly oil the grill. Add bok choy, cut...

Lightly oil the grill. Add bok choy, cut side down. Close lid and cook for five minutes.

Optional: Flip and cook for another two minutes.

Use tongs to remove grilled baby bok choy...

Use tongs to remove grilled baby bok choy and serve immediately. Drizzle remaining sauce from original bowl over bok choy if you choose.

https://mediavine-res.cloudinary.com/video/upload/v34za64cpdhel63u4g88.mp4

Simple Grilled Baby Bok Choy Recipe

If you are looking for a quick, easy, minimal ingredient side dish that pairs excellently well with so many things, look no further than this deliciously flavorful Grilled Bok Choy that cooks on the grill in little or no time.

Grilled Bok Choy

bok choy (washed)

gluten-free teriyaki sauce

red pepper flakes (or

black pepper (to own taste)

Cooking spray (to oil grill)

Preheat grill and if desired pretreat the grill before heating with cooking spray.

Wash and Trim

Wash the leaves and stems in cold tap water, making sure to clean in between the stalks where the dirt can build up. Baby bok choy can often be left whole or cut in half lengthwise before grilling. (I cut mine in half)

Whisk the remaining ingredients (olive oil, gluten-free teriyaki sauce, ginger, red pepper flakes, and black pepper in a small bowl. Once combining drizzle over the prepared bok choy.

Place on hot grill and grill until slightly charred.

This beautiful Sesame Grilled Baby Bok Choy is a more dainty member of the cabbage family that when cooked has a subtly sweet flavor and is best served simply. Lightly grilling these small, delicate bundles brings out a world of flavor and adds color and crunch to the meal.

Sesame Grilled Baby Bok Choy

Bundles Baby Bok Choy

Teaspoon Canola Oil (neutral flavored oil)

Teaspoon Sesame Oil

Salt

Pepper

Teaspoon Sesame Seeds (optional)

Heat the grill or grill pan on a medium-high heat. Brush grill grates or pan with canola oil to prevent sticking and burning.

Next, lay clean dry baby bok choy halves on the grill with the inside down. Allow these to cook for approximately 3 minutes until you see nice browning.

Then, turn the bundles over and let cook for another 3 minutes on the outside.

Finally, drizzle with sesame oil and lightly season with salt and pepper.

This seared bok choy recipe includes a sweet, sesame-ginger, garlic-soy sauce to drizzle on top! The seared bok choy is delicious enough on its own, but with that special sauce, it’s over the top! A perfect side dish that takes less than 30 minutes to make!

Seared Baby Bok Choy with Ginger Garlic Sauce

soy sauce (-

sesame oil

garlic (- minced)

scallions (- thinly sliced)

ginger (- grated)

tbsp. sesame oil (- 1

tsp. rice wine vinegar

honey

chili oil (- optional)

sesame seeds (- optional)

Mince 4 cloves of garlic. Grate 1½ tsp. fresh ginger. Thinly slice 2 oz. of scallions from the bulb up to the green. Slice 3 baby bok choy carefully in half. For larger ones, slice into quarters.

Add 1 tbsp. sesame oil to a sauté pan with grated ginger and sliced scallions. Sauté over MEDIUM heat for 2-3 minutes, until scallions look slightly brown. Then, add minced garlic. Mix into the oil, and allow to sauté for 2-3 more minutes, until garlic is perfectly brown. 

Remove ginger, garlic and scallions from pan, into a small mixing bowl. Add 1 tbsp. sesame oil,  2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce (or Bragg’s Liquid Aminos), ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix and allow to sit while you sear the bok choy.

Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or lid, lifted at the side so steam can escape. Turn heat to HIGH and sear for 5 minutes.  Turn off heat and allow the pan to simmer down for a minute. Remove the screen or lid, and flip each bok choy over.

Mix together 2 oz. water and 1 tbsp. soy sauce. Pour into the pan. Turn heat back to HIGH, cover with the screen or lid (making sure to lift so it can vent, and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.

Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with your delicious sauce, sprinkle a few scallions and sesame seeds, and serve.

A perfect side dish for <a href="https://cooking.nytimes.com/recipes/1013419-chicken-adobo">chicken adobo</a>, the national dish of the Philippines, or any other meat dish.

Sautéed Baby Bok Choy

neutral cooking oil,

red-pepper flakes,

chicken stock

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.

This stir fried garlic baby bok choy is a great vegetable side or alternative to salad. Easy to make, garlic baby bok choy is a perfect side dish for almost anything.

Garlic Baby Bok Choy Stir Fry

baby bok choy ((450 grams))

garlic ((minced))

salt and white pepper ((to taste))

sugar

Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they’re very small and tender.

Wash thoroughly with cold water two to three times. These days, we’re never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.

Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic!

Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.

Glazed Shiitakes With Bok Choy

hot peppers

shiitake mushrooms (about

Salt and pepper

tamari or soy sauce

scallions, sliced diagonally, for garnish

sesame seeds

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.

Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.

Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.

Vegan Braised Chinese Mushrooms and Baby Bok Choy

vegetarian oyster sauce

vegetable broth

rice wine

mushrooms,

cornstarch

scallions, white part only, minced

In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.

Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.

In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

If you have never made baby bok choy in your air fryer, you are totally missing out. Air fryer baby bok choy is one of life's joys, and it takes less than 10 minutes, from chop to finish.

Air Fryer Baby Bok Choy

spray oil

garlic powder

Slice the bottoms off of your bok choy bunches, and separate the leaves. Rinse them well, and shake off any excess water. It's okay if they're a little damp. You just don't want them dripping wet.

Transfer the clean bok choy leaves to the air fryer, then coat them in spray oil. Sprinkle on the garlic powder, shaking to make sure all of the leaves get some of that garlic goodness.

Cook at 350F for 5-6 minutes, shaking after 2 minutes.

5-ingredient air fryer bok choy is irresistibly tasty, packed with nutrition and flavor, and ready in less than 15 minutes!

Air Fryer Bok Choy

sesame seed

Preheat your air fryer to 370 degrees.

Wash and slice the bok choy in half. 

Place the bok choy in a medium-size glass...

Place the bok choy in a medium-size glass bowl, then add the sesame seed, sesame oil, and garlic powder. Toss to coat the bok choy.

Transfer the bok choy to the basket of...

Transfer the bok choy to the basket of the air fryer. Cook at 370 degrees F for 6 minutes, stirring or flipping halfway.

Remove the bok choy from the air fryer...

Remove the bok choy from the air fryer and enjoy!

Pork shoulder is often prepared as a large roast, requiring hours of cooking until it’s tender. But if you slice it thinly and pound it, the meat quickly absorbs this savory gochujang marinade and cooks up in no time. The spicy pork is balanced by a cool and crisp sesame kimchi, eaten fresh like a salad rather than fermented like traditional preparations. Baby bok choy stands in for the usual napa cabbage, and it’s coated in a vibrant sauce of garlic, ginger, gochugaru, fish sauce and nutty sesame oil. Tuck any leftover pork and kimchi into sandwiches the next day, garnished with tomatoes and mayonnaise.

Top 18 baby bok choy recipes from across the web

The most viewed baby bok choy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Grilled Bok Choy

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Garlic Baby Bok Choy Stir Fry

Glazed Shiitakes With Bok Choy

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Top 18 baby bok choy recipes from across the web

The most viewed baby bok choy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Curry Noodles With Vegetab...

10 Minute Sesame Garlic Baby Bok Ch...

10 Minute Lemon Garlic Sauteed Bok ...

10 Minute Garlic Bok Choy Recipe

Grilled Baby Bok Choy

Grilled Bok Choy

Sesame Grilled Baby Bok Choy

Seared Baby Bok Choy with Ginger Ga...

Sautéed Baby Bok Choy

Garlic Baby Bok Choy Stir Fry

Glazed Shiitakes With Bok Choy

Vegan Braised Chinese Mushrooms and...

Air Fryer Baby Bok Choy

Air Fryer Bok Choy

Grilled Gochujang Pork With Fresh S...

Warming Pumpkin Ramen

Garlic Ginger Bok Choy Soup

Bok Choy and Shiitake Mushrooms in ...

The most viewed baby bok choy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine