Sautéed Bok Choy
When I need a healthy, flavorful, and easy side dish, I love using this recipe for sautéed bok choy! Made with savory ingredients like soy sauce and garlic, this tender veggie is too good to turn down.
Sautéed Bok Choy
When I had my first bite of bok choy at a Chinese restaurant, I knew immediately that I had fallen madly in love with the leafy green vegetable!
If you’ve never had it, bok choy is a type of Chinese cabbage that has a mild flavor and a juicy, tender texture once sautéed. Since it’s so perfectly mild, it will take on just about any flavors you cook it with.
The best part? It’s incredibly healthy for you! Bok choy is low in fat and calories while being high in protein and fiber. It also contains a lot of antioxidants and vitamin A. Between being healthy and delicious, I never feel bad about making this side dish more than once a week!
It also pairs well with SO many different entrées, making it impossible to resist! Once you make this recipe, I’m sure you’ll also find yourself looking for ways to use it again.
HOW TO MAKE IT
Why do I love this recipe so much? It’s healthy, delicious, and EASY! In under 10 minutes, you can whip up a dish that’s better than the restaurants. Prepare to meet your new favorite veggie!
Note: This recipe calls for baby bok choy. However, you can also use regular bok choy as a substitute! Just make sure to cut it into smaller pieces and adjust the cooking time accordingly.
First, get the skillet nice and hot. Heat the olive oil and sesame oil in a large skillet over medium high heat. Allow the oils to heat before adding any of the other ingredients.
Cook the onion. Add the chopped onion to the hot skillet and cook until it’s translucent. Be careful not to cook the onion too long! You want it soft, but not caramelized.
Add the garlic and bok choy. Once the onions are ready, toss in the minced garlic next. Let it cook with the onions for about 1 minute, or until fragrant. Then, add the bok choy to the pan, tossing to coat each leaf in the flavorful oil. Continue cooking for approximately 2-3 minutes, stirring occasionally.
Add the remaining ingredients. Once the leaves of the bok choy are slightly wilted, add the soy sauce and crushed red pepper to the skillet. Stir all of the ingredients together to fully combine!
Continue cooking. Cook for an additional minute and serve immediately. Enjoy!
Making this nutritious side dish really is that easy! The first time I made it, I couldn’t believe how easy it was to make something so mouthwatering. Try it tonight to find out yourself!
I prefer my bok choy to be very tender. How should I cook it?
Easy! If you prefer to cook your bok choy longer so it’s no longer crisp at the root end, continue cooking for about 1-2 minutes, or until it achieves the desired degree of doneness.
How can I customize this recipe?
If you have little ones in the house, you may want to consider removing the crushed red pepper from this recipe. On the other hand, if you like the heat, feel free to toss more in!
How long will it stay fresh?
Once cooked, this veggie will stay fresh for about 3 to 4 days. Just make sure to keep it in an airtight container in the fridge, and enjoy your leftovers!
What should I make it with?
As previously stated, this healthy veggie side dish goes well with almost everything! However, I certainly have my favorite entrées that I love pairing it with like these easy Teriyaki Chicken Breasts.
NOTHING is more delicious than baked teriyaki salmon with this recipe. I also love it on my plate next to five spice teriyaki flank steak! I recently made it with Asian style pan roasted pork chops, and that combo was absolutely heavenly.
Sautéed Bok Choy Recipe
- 1 tablespoon olive oil
- 1/2 teaspoon sesame oil
- 1/4 cup chopped onion
- 3 garlic cloves minced
- 2 pounds baby bok choy cut in half lengthwise
- 3 tablespoons soy sauce
- 1 teaspoon crushed red pepper
- Heat the olive oil and sesame oil in a large skillet over medium high heat.
- Add the onion and cook until softened.
- Stir in the garlic and continue cooking for an additional 1 minute.
- Add the bok choy to the pan and toss to coat.
- Continue cooking, stirring occasionally until slightly wilted, approximately 2-3 minutes.
- Add the soy sauce and crushed red pepper to the pan stirring to combine.
- Cook for an additional minute and serve immediately.