bok choy recipe

A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.

The Best Bok Choy Recipe (Garlic & Ginger)

tbsp avocado oil

baby bok choy (sliced

tsp minced ginger

garlic

water

salt and pepper

The BEST Bok Choy Recipe (Garlic & Ginger)

Heat the avocado oil in a wok or sauté pan on medium.&nbsp;

Add the minced ginger and minced garlic and stir for 30 seconds.

Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.

Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.

Turn off the heat, add salt and pepper and serve.&nbsp;

https://content.jwplatform.com/videos/l34Rv0p8.mp4

Bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.

bok choy

Sautéed bok choy is an easy to make and flavorful side dish that will go well with all of your Asian-inspired dinners. It's a 5-ingredient recipe that is made in under 10 minutes. You'll love it! 

Sautéed Bok Choy

+ 1 teaspoon cooking oil

½ lb. bok choy,

ginger, finely minced

garlic cloves, finely minced

soy sauce (or coco aminos)

Heat 1 tablespoon of the cooking oil in a large pan over medium-high heat. Add the bok choy cut side down. Let it cook undisturbed for 4 minutes, or until it is golden. 

Turn the bok choy pieces over and pile them on one side of the pan. Add the remaining teaspoon of oil, ginger, and garlic to the pan and let them cook for 1 minute.

Gently mix the bok choy with ginger and garlic then make sure that they&#8217;re cut side up. Drizzle the soy sauce over top and let them cook for 2 minutes more. NOTE: if you like your bok choy well-cooked, add a tablespoon of water to the pan and cover it with a lid to steam the bok choy for an additional 2 minutes. 

https://content.jwplatform.com/videos/A3S1AjdI.mp4

This is the creamy cucumber salad recipe we've been making forever. It's the perfect balance of creamy and crunchy and it goes well with nearly every main dish. 

Creamy Cucumber Salad 

30 Minute Ginger Shrimp Stir-Fry with 5-Minute Garlicky Bok Choy is the perfect healthy weeknight meal.

Ginger Shrimp Stir-Fry with Garlicky Bok Choy

shrimp, peeled and deveined (tail on, if desired)

Shaoxing rice wine, dry sherry

ginger root

garlic (1 to 2 cloves)

salt

cornstarch

vegetable oil oil

scallions

green peas (if frozen, thawed to room temperature)

chili garlic paste (optional)

Chinkiang black vinegar rice

garlic,

baby bok choy (6

chicken stock

In a large bowl, combine the shrimp, rice wine, ginger, garlic, salt, and pepper, and stir until ingredients are thoroughly distributed. Sprinkle the cornstarch over the mixture and stir again until evenly coated. Cover and marinated in the refrigerator for 30 minutes to 1 hour.

In a large wok or skillet, heat the vegetable oil over high heat until shimmering and very hot. Add the scallions and cook briefly, just until fragrant, 20 to 30 seconds. Add the shrimp--the wok should sizzle loudly--and cook, tossing with a spatula every so often, until the shrimp are pink, about 5 minutes. Turn the heat off and add the peas, chili garlic paste, and vinegar (if using). Stir to incorporate, and serve immediately. 

To Make the Ginger Shrimp Stir-Fry

In a large wok or skillet, heat the vegetable oil over high until shimmering and very hot. Add the garlic and cook briefly, just until fragrant, 30 seconds or less. Add the bok choy--it shoudl sizzle very loudly as it hits the oil. Sauté briefly, tossing the bok choy vigorously, until evenly coated in oil. 

Add the chicken stock, reduce the heat to low, and cover. Let steam until the bok choy steams are tender and the leaves are dark green and wilted, about 5 minutes. Season with salt and pepper, and serve hot, with rice. 

To Make the Garlicky Bok Choy

A simple, healthy and delicious recipe for Teriyaki Salmon with Baby Bok Choy. A 30 minute, one pan dinner!

Sheet Pan Teriyaki Salmon with Baby Bok Choy

oz wild caught salmon (whole

baby bok choy (sliced lengthwise)

soy sauce (or tamari

tbsp minced garlic (3 cloves)

tbsp fresh peeled and grated ginger (about 1 1/2 inch nub)

tbsp rice vinegar

tsp sesame oil

tbsp honey

olive oil

Sesame seeds and scallions

Preheat the oven to 375 degrees.

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, garlic and ginger. Pour or brush about 1/4 of the sauce over the salmon. Let it sit in the fridge to marinate for 20 minutes or so if you have the time.

While the salmon is marinating, slice the whole baby bok choy lengthwise and toss with olive oil directly on the sheet pan.

Nestle the salmon in the middle of the bok choy, making sure that everything is in one even layer for even cooking.

Bake the salmon and veggies in the oven for 18-22 minutes or until the bulbs of the bok choy are tender and the leaves are a bit crispy.

While the salmon and veggies are baking, heat the remaining sauce in a small saucepan until boiling. Turn the heat down and add in honey and whisk until totally combined.

In a separate small bowl, whisk together cornstarch and water until dissolved. Pour cornstarch slurry into simmering sauce and whisk. Gently simmer sauce until it thickens and coats the back of a spoon. Remove from heat and set aside.

Once the bok choy is tender crisp, use tongs to remove it from the sheet pan and set aside on a plate. Turn the broiler on high and run the salmon under the broiler for 1-2 minutes until cooked through and slightly crisp on top. Watch it carefully!

Remove sheet pan from the oven. Place bok choy back on the pan with the salmon. Drizzle the entire thing with sauce and garnish with thinly sliced scallions and sesame seeds.

Serve with rice or quinoa and extra sauce on the side.

This sautéed baby bok choy recipe is a quick, easy, and delicious side dish. Serve it with any protein you like and a scoop of quinoa or rice.

Sautéed Baby Bok Choy

tamari or soy sauce

rice vinegar

mirin honey

sesame oil

garlic (chopped)

red pepper flakes

avocado oil

baby bok choy (3

Sesame seeds (for sprinkling)

In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes.

Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.

Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.

Transfer to a platter, sprinkle with sesame seeds, and serve.

Recipe video above. My favourite way to cook bok choy is with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily! Be careful not to overcook the bok choy, it cooks really fast. Pan-steam for just 45 seconds, then it finishes cooking in 30 seconds with the sauce. Recipe also works great with other Asian Greens like pak choy, choy sum (see Note 1). Make this ginger version one day then garlic the next! Serve as a side, with fluffy rice or over noodles in soup.

Bok Choy in Ginger Sauce

bok choys (, up to ~17cm/7" long,

vegetable oil

ginger (, finely julienned (or 1 tbsp garlic))

tsp cornflour/cornstarch

tsp light soy sauce (,

oyster sauce ((sub vegetarian oyster sauce))

Chinese cooking wine ((Note 3))

tsp sesame oil (, toasted)

tsp cooking salt

white pepper

Cutting - Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the centre intact, it&#39;s precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don&#39;t need to dry fully).

Sauce - Stir Sauce ingredients except water in a jug until cornflour is dissolved. (Easier to make lump free with less liquid). Then stir in water.

Gingery oil - Put the ginger and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.

Steam - Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.

Sauce - Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy. If your sauce gets too thick (Note 4), add a tiny splash of water and mix.

Serve - Pour the bok choy and all the sauce onto a serving plate, then eat!

This is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.

Hoisin Glazed Baby Bok Choy Recipe

neutral vegetable oil,

baby bok choy

Salt and black pepper

hoisin sauce

sesame seeds

Gochugaru or red pepper flakes

Heat the vegetable oil in a 12-inch skillet over medium-high heat. Nestle the bok choy halves in the skillet, cut sides down (it’s okay if they come up the sides of the skillet—they will cook down). Season with salt and pepper. Cook until browned on the bottom, rearranging them as needed, about 2-4 minutes.

Flip the bok choy over, season with more salt and pepper, and cook 2-3 minutes on the other side. Add the water and hoisin sauce. Cook, stirring and flipping the bok choy occasionally, until it’s tender and coated in the glaze, about 3-4 minutes longer (if the bok choy halves are on the larger side you might need to add another splash or two of water and cook a bit longer). 

Transfer the bok choy to a platter and drizzle any glaze from the pan over top. Sprinkle with sesame seeds and gochugaru, if you&#39;d like.

This easy garlic bok choy recipe makes the perfect quick weeknight side dish when you&#039;re short on time. Bursting with flavor and naturally gluten-free and vegan.

Bok Choy Recipe

avocado oil (or olive oil)

bok choy (quartered lengthwise)

coconut aminos (or soy sauce)

red pepper flakes, sesame seeds (optional garnish)

Garlic Clove

In a skillet over medium high heat, add the avocado oil and garlic.

Saute while stirring frequently for 2 minutes, or until the garlic begins to turn golden.

Add the bok choy, coconut aminos, sesame oil, and vinegar.

Toss to coat, then cover the skillet with a lid. Allow it to cook for 2 minutes.

Remove the lid and give all a good stir.

Place the lid back on and cook for another 2 minutes, then turn off the heat.

Optionally, sprinkle with red pepper flakes and sesame seeds before serving.

Enjoy!

https://content.jwplatform.com/videos/3vSRzjbO.mp4

This easy garlic bok choy recipe makes the perfect quick weeknight side dish when you're short on time. Bursting with flavor and naturally gluten-free and vegan.

The BEST Garlic Bok Choy Recipe

This quick and healthy vegetable side dish is perfect for adding to your Asian-inspired meal. It's made with perfectly blanched bok choy, naturally sweetened with caramelized onions in a thick, rich, and savory oyster sauce. The whole dish comes together in less than 10 minutes!

Easy Bok Choy Stir Fry Recipe with Oyster Sauce

lb bok choy

yellow onion

water (room temperature or cold)

oyster sauce

tapioca starch

Baby bok choy and tender shiitakes are sautéed in a flavorful garlic-ginger sauce. A simple and healthy side dish for your Asian-inspired meals!

Bok Choy and Shiitake Mushrooms in Garlic Sauce

baby bok choy (about 14-16 oz.)

shiitake mushrooms

vegetable broth (or water)

Tbsp. tamari (or soy sauce)

Tbsp. rice vinegar (or less)

ginger,

Make the sauce: In a small bowl combine all sauce ingredients and whisk to combine. Set aside.

Prepare baby bok choy: Cut bottom ends off. Rinse very well. Chop white parts into about 1-inch wide pieces. Chop leaves into about 1/2-inch wide pieces.

Wipe shiitakes clean, and trim ends. If the shiitakes are small, I leave them whole. Otherwise, slice or halve them.

In a large pan over medium-high heat, add 3 Tbsp. vegetable broth (or water). When hot, carefully add shiitakes. Stir and sauté 2-3 minutes. (Add a splash more broth/water if needed to prevent sticking.)

Add bok choy and sauté 5 minutes, stirring occasionally.

Reduce heat to medium-low. Add sauce to pan. Stir well to combine and sauté 1-2 minutes.

Spoon any leftover pan juices over the top before serving. Garnish with additional sesame seeds or more tamari if desired.

I added tofu, asparagus, rice, fish sauce, some hot pepper and more broth. This yummy dish feed four people.

Thanks for sharing.
Haze and Ash Organics

This was delicious! And SO easy! Thank you! Added some crispy tofu and brown rice! What a great dinner! I’m putting this one in the files!

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Top 10 bok choy recipe recipes from across the web

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

Top Tags

The Best Bok Choy Recipe (Garlic & ...

Sautéed Bok Choy

Ginger Shrimp Stir-Fry with Garlick...

Sheet Pan Teriyaki Salmon with Baby...

Sautéed Baby Bok Choy

Bok Choy in Ginger Sauce

Hoisin Glazed Baby Bok Choy Recipe

Bok Choy Recipe

Easy Bok Choy Stir Fry Recipe with ...

Bok Choy and Shiitake Mushrooms in ...

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