Sauteed Bok Choy

Time: 15 minutes

Healthy, quick, delicious… need I say more. After having it the other night, my father-in-law said bok choy is now his favorite vegetable… Enjoy!

Music Selection: Marsiling Chinese Orchestra – Jasmine Flower


1 Tbsp olive oil

5 – 6 heads of baby bok choy

1 clove garlic, minced

1 tsp ginger, minced

1 tsp sesame oil

2 Tbsp soy sauce

2 Tbsp water

(optional) – chili flakes or chili oil to taste


Wash the bok choy and cut off the bottom sections, until the leaves are all free. Dry off and set aside.

In large frying pan, that has a lid, saute the garlic and ginger in the olive and sesame oils.

When they get a bit fragrant, add the bok choy. Toss a few times, until all the leaves have some of the oils on them and they get a bit darker green.

Now add, the soy sauce and water on the leaves and put the lid on the pan. Let steam for 2 – 3 minutes, then mix the bok choy. Replace lid and let steam a bit more, until it is to the desired state – some people like it a bit crunchier than others. If you like a bit of heat, you can add chili flakes or chili oil on top of it. Serve along side Star Anise Asian Beef Stew and roasted broccoli with Zhoug sauce.

2 Comments Add yours

  1. Bok choy is my favorite vegetable too. : ) Thanks much for the recipe.


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