If you’re looking for a quick and delicious side dish that’s big on flavor and low on effort, this sauteed Baby Bok Choy recipe is a total winner! With tender leaves, crisp stems, and a savory garlic soy sauce, this simple veggie dish is easy to make in just 10 minutes and pairs perfectly with everything from stir fry, to ramen, to grilled meats.

cooked baby bok choy topped with garlic shallot soy sauce on a plate

Keys to making the best bok choy

Baby bok choy is one of my husbands favorite vegetables, so I’ve spent years perfecting this recipe for sauteed bok choy. We toss it in miso ramen, serve it on the side of Korean bbq grilled chicken, miso salmon, and tons of other Asian dishes. These are the keys to making perfect bok choy at home every time!

  1. Start by picking out fresh baby bok choy at the grocery store. You want the leaves to be bright green and the stems to be bright white. Do not select any bok choy where the leaves are brown or have holes in them.
  2. Saute and steam the bok choy. Sauteeing the bok choy with garlic and shallots, then covering it and letting it steam in a combination of soy sauce and sesame oil will inpart delicious flavor in the bok choy and the texture will be perfect. You’ll end up with tender leaves and crisp stems.
ingredients for baby bok choy on a white wood board

Ingredients

Here I explain the best ingredients for this baby bok choy recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.

  • Baby bok choy – the difference between baby bok choy and bok choy is simply that the baby bok choy is harvested earlier, therefore making it smaller in size and more tender. The flavor of baby bok choy is more mild and sweeter, whereas full-size bok choy will have a stronger, more peppery flavor. Baby bok choy can be found at most major grocery stores and all Asian markets. You can use this recipe to cook full-size bok choy, but you’ll need to double the cooking time to cook it down to a tender texture.
  • Coconut oil
  • Garlic – I recommend fresh minced cloves for the best flavor.
  • Shallots – this variety of onion has a sweet, delicate flavor with a hint of sharpness. You can substitute minced red onions in this recipe, just know that they’ll have a more sharp, pungent, less sweet flavor than the shallots.
  • Soy sauce
  • Sesame oil
  • Chili crisp (chili garlic oil or crushed red pepper) – optional toppings to add spice.
baby bok choy cooking in a large pot

Instructions

  1. Cook garlic and shallots. Add coconut oil to a large pan, or wok. Once the oil is melted, swirl it around the pan to make sure the bottom is coated. Add minced garlic and shallots and cook for 1-2 minutes.
  2. Saute baby bok choy. Add baby bok choy to the pan with soy sauce and sesame oil. Toss to coat the bok choy in the sauce. Cover the pan and cook for 1-2 minutes. Uncover, stir, cover again and cook for 3-5 minutes.
  3. Serve the bok choy. Remove the lid from the pan and use tongs to remove the bok choy from the pan and place them on a large serving platter or plate. Spoon the garlic shallot sauce from the pan over the bok choy. Drizzle with chili crisp, chili oil, or top with crushed red pepper flakes, if you’d like to add some spice.
piece of cooked miso glazed salmon in bowl with cooked rice and baby bok choy

Ways to serve it

Storage and reheating

Store any leftover cooked baby bok choy in the refrigerator for up to 7 days. I recommend steaming or sauteeing the bok choy leftovers for the best texture when reheating.

cooked baby bok choy on a serving platter
cooked baby bok choy on a plate covered in garlic shallot soy sauce
Print Pin
No ratings yet
Rate this Recipe

Sauteed Baby Bok Choy

If you’re looking for a quick and delicious side dish that’s big on flavor and low on effort, this sauteed Baby Bok Choy recipe is a total winner! With tender leaves, crisp stems, and a savory garlic soy sauce, this simple veggie dish is easy to make in just 10 minutes and pairs perfectly with everything from stir fry, to ramen, to grilled meats.

Ingredients

Instructions

  • Cut the baby bok choy in half lengthwise through the middle.
  • Add the coconut oil to a large skillet, or wok, over medium-high heat. Once the oil is melted, swirl it to coat the entire bottom of the pan.
  • Add the minced garlic and shallots and cook for 1-2 minutes.
  • Add the bok choy, soy sauce and sesame oil, toss to coat.
  • Cover the pan and cook for 1-2 minutes, uncover, stir, then cover again and cook for 3-5 minutes.
  • Remove the lid from the pan and use tongs to remove the bok choy from the pan and place them on a large serving platter or plate. Spoon the garlic shallot sauce from the pan over the bok choy. 
  • Drizzle with chili crisp, chili oil, or top with crushed red pepper flakes, if you’d like to add some spice.

Notes

  • Store any leftovers in the refrigerator for up to 7 days. I recommend steaming or sautéing the leftover baby bok choy for the best texture when reheating.

Nutrition Facts

Calories 87kcal (4%)Carbohydrates 8g (3%)Protein 4g (8%)Fat 5g (8%)Saturated Fat 3g (15%)Polyunsaturated Fat 0.5gMonounsaturated Fat 1gSodium 652mg (27%)Potassium 76mg (2%)Fiber 3g (12%)Sugar 3g (3%)Vitamin A 10093mg (202%)Vitamin C 104mg (126%)Calcium 263mg (26%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.