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
- 2 pounds baby bok choy
- 1 tablespoon coconut oil
- 5 cloves garlic, minced
- 2 shallots, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili crisp, or red pepper flakes - optional addition for spice
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%)
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