Name: Sauteed Bok Choy Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 heads of baby bok choy, sliced in half lengthwise; 3 cloves of garlic, minced; 1 shallot, sliced; 1 tablespoon toasted sesame oil (can substitute with olive oil); 1 tablespoon soy sauce; 1 tablespoon water; Salt and pepper, to taste; Sesame seeds, to garnish

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Introduction

Sauteed bok choy is a quick and flavorful side dish that brings a tender crunch to your plate. This simple recipe combines garlic, shallots, and sesame oil to enhance the natural sweetness of baby bok choy. Perfect for a healthy addition to any meal.

The dish shows six grilled baby bok choy halves arranged side by side in a white bowl, each piece with charred light golden brown edges and bright green leafy tops with some darkened parts. The bok choy is sprinkled with white and black sesame seeds and small bits of sautéed garlic or shallots. The bowl sits on a dark gray cloth over a white marbled surface. In the top left corner, a small dark bowl contains a mix of white and black sesame seeds, with red chopsticks resting beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads of baby bok choy, sliced in half lengthwise
1 tablespoon toasted sesame oil (can substitute olive oil)
3 cloves of garlic, minced
1 shallot, sliced
1 tablespoon water
1 tablespoon soy sauce
Salt and pepper, to taste
Sesame seeds, to garnish

Instructions

Step 1: Heat a large non-stick pan over medium-high heat and add the toasted sesame oil. When the oil is hot, add the minced garlic and sliced shallot. Cook for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
Step 2: Place the bok choy cut side down in the pan. Let it cook undisturbed for about 1.5 minutes, until the bottom edges start to turn golden brown.
Step 3: Pour the water and soy sauce into the pan, then cover immediately with a tight-fitting lid. Reduce the heat to low and steam for 2 minutes until the bok choy is tender but still vibrant green.
Step 4: Transfer the bok choy to a serving dish. Season with salt and pepper to taste, and sprinkle sesame seeds over the top before serving.

Tips & Variations

For added texture, sprinkle toasted sliced almonds or crushed peanuts along with sesame seeds as garnish.
Try finishing the dish with a splash of rice vinegar or a pinch of chili flakes for a tangy or spicy twist.
Use baby bok choy for a tender bite, but regular bok choy works well if sliced into smaller pieces.

Storage

Store leftover sauteed bok choy in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave briefly to avoid overcooking and losing its crispness.

How to Serve

The dish shows several halves of grilled bok choy placed side by side in a white bowl, each half revealing layered pale green to light golden stalks with charred grill marks and crispy edges, topped with small white and black sesame seeds. The bok choy leaves surrounding the stalks are deep green and slightly wilted. There are some visible caramelized bits and a light seasoning of black pepper on the surface of the bok choy. The bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olive oil instead of sesame oil?

Yes, olive oil can be used as a substitute, though sesame oil adds a distinct nutty flavor that complements the bok choy beautifully.

How do I know when the bok choy is cooked perfectly?

The bok choy should be tender but still have a slight crunch, and the stems should be bright green and not mushy. Steaming for 2 minutes after searing typically achieves this texture.