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5 from 1 review

Everyday Sautéed Baby Bok Choy (10 Minutes)

DF Dairy-Free V Vegetarian
Posted by Jess Larson on February 13th, 2026
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
This Simple Sautéed Baby Bok Choy is tender-crisp, loaded with garlicky umami, and ready in just 10 minutes! A quick sear gives the baby bok choy gorgeous golden edges, while a sesame-soy glaze gives the leafy greens a bold punch of flavor – no bitterness! It's the perfect easy side dish for any Asian-inspired meals, from teriyaki chicken, to beef stir fry, to char siu pork.
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An overhead shot of steamed baby bok choy on a white oval platter atop a white surface. Dishes of sesame seeds and sliced green onions sit alongside the platter.
Photography by Gayle McLeod
Prep: 5 min
Cook: 5 min
Serves: 4

This Garlic Bok Choy Is So Easy, I Make It Practically Every Week!

For years, readers have asked how I make the sautéed baby bok choy pictured alongside my popular Asian-inspired recipes. It’s a side we whip up all the time for dishes like Hawaii-Style Shoyu Chicken or Succulent Soy-Braised Short Ribs because its delicate flavor and deliciously crisp texture pairs perfectly with rich, hearty meals.

The reason I’ve never shared it before is that it always felt too simple! 🙈 But then I realized that’s what makes it so good!

My Chinese-American mom first taught me how to cook bok choy, and in true Mom fashion, her recipe packs a ton of flavor with very little effort: 8 simple ingredients and ready in just 10 minutes.

An overhead shot of sauteed baby bok choy on a white oval platter atop a white surface. Dishes of grilled meat, rice, shrimp, green onions, and sesame seeds sit alongside the platter. this Recipe for Later!
Whenever I want to add some extra veggies to a meal, this quick bok choy is my go-to. Tender, golden, and garlicky – a once-a-week staple at our house!

Because baby bok choy is so naturally tender, it cooks up beautifully with just a quick sear and steam. Pan-searing caramelizes the cut sides, while a garlicky soy-sesame glaze infuses every bite with savory flavor as the leaves wilt and the stems soften.

It’s the kind of easy veggie side that adds color, freshness, and just the right bite to whatever’s on your plate. I’m pretty sure that once you try it, it’ll be in your rotation every week too!

How to Cut, Clean, and Prepare Baby Bok Choy

An overhead shot of ingredients displayed on a dark wood board atop a white marbled surface: baby bok choy, oil, salt, MSG, shoyu, water, toasted sesame oil, sugar, and garlic.
Bok choy is a staple in Chinese cooking. Asian pantry staples like soy sauce, toasted sesame oil, and garlic give this mild baby cabbage a bold punch of flavor.
An overhead shot of baby bok choy with a chef's knife on a dark wood cutting board atop a white marbled surface.
Before cooking, slice the baby bok choy in half lengthwise and rinse well to remove any hidden grit between the leaves.

When prepping baby bok choy for sautéing, the goal is to keep its naturally tender texture while helping it cook evenly. Halving each head exposes the hearty core and leafy interior, creating a flat surface that caramelizes beautifully in a hot pan.

To clean, rinse the halved bok choy under cold water, gently separating the leaves with your fingers to loosen any dirt trapped at the base. If the leaves still feel gritty, soak them briefly in a bowl of water, then rinse again before drying thoroughly.

🥬I almost always grab mini baby bok choy when I see it at the Asian market. This variety, often labeled Shanghai Jr., is even smaller and more tender than regular baby bok choy. It doesn’t need to be sliced at all – just tear off any blemished outer leaves, give it a good rinse, and it’s ready to go straight into the pan!

Simple Side Dish Essentials

How to Cook Bok Choy – Sear Then Steam!

This bok choy recipe uses a simple sear-then-steam method to give you the best of both worlds: crisp, caramelized edges and a tender, juicy bite. It all happens in just one pan.

An overhead shot of sauteed bok choy in a black skillet atop a white marbled surface.
Heat a little neutral oil in a nonstick skillet, and once it’s hot add the halved bok choy cut-side down. Let it sear, undisturbed, for 2-3 minutes per side until deeply golden.
An overhead shot of a woman's hand pouring a mixture of shoyu, water, sesame oil, sugar and garlic over sauteed bok choy in a black skillet atop a white textured surface.
Meanwhile, whisk the sauce together with water, soy sauce, sesame oil, garlic, and a pinch of sugar to offset any bitterness. Once the bok choy is seared, reduce heat and pour the sauce into the pan.
An overhead shot of sauteed baby bok choy in a black skillet atop a white textured surface.
Turn the bok choy to coat in the garlicky glaze, then cook for 1-2 minutes until the leaves wilt and the glaze slightly thickens.
A close-up overhead shot of sauteed baby bok choy garnished with sesame seeds on a white oval platter.
Golden edges, tender through the center, and coated in a garlicky sesame glaze, this sautéed bok choy has the perfect balance of flavor and texture!
An overhead shot of steamed baby bok choy on a white oval platter atop a white surface. Dishes of grilled meat, rice and dumpling sauce sit alongside the platter.
Just top with sliced green onions or a drizzle of chili crisp for a little extra heat and crunch – then it’s ready to go!
An overhead shot of sauteed baby bok choy on a white oval platter atop a white surface. Dishes of grilled meat, rice, shrimp, green onions, and sesame seeds sit alongside the platter.
With a little freshness and a whole lot of flavor, this easy bok choy is the perfect side for all your favorite Asian-inspired dinners.

I can’t wait for you to try this Everyday Sautéed Baby Bok Choy! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of sauteed baby bok choy on a white oval platter atop a white surface. Dishes of grilled meat, rice, shrimp, green onions, and sesame seeds sit alongside the platter.

10-Minute Sautéed Baby Bok Choy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: serves 4
  • Category: Side Dishes, Vegetable Recipes
  • Method: Sautéed, Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Vegan
Print Recipe

Description

This Simple Sautéed Baby Bok Choy is tender-crisp, loaded with garlicky umami, and ready in just 10 minutes!

A quick sear gives the baby bok choy gorgeous golden edges, while a sesame-soy glaze gives the leafy greens a bold punch of flavor – no bitterness!

It’s the perfect easy side dish for any Asian-inspired meals, from teriyaki chicken, to beef stir fry, to char siu pork.

Ingredients

Scale
  • 16 ounces baby bok choy, halved lengthwise (or mini baby bok choy; see Recipe Notes), washed and dried
  • 1–2 tablespoons neutral oil of choice
  • pinch kosher salt
  • optional: pinch MSG
  • 2 tablespoons shoyu (can sub low-sodium soy sauce or tamari for gluten-free)
  • 1 tablespoon water or vegetable stock
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon granulated sugar (can sub brown sugar or honey)
  • 4 cloves garlic, finely chopped or grated

Instructions

  1. Prep the bok choy: Halve and rinse as needed to remove dirt between the leaves. Pat dry.An overhead shot of baby bok choy with a chef's knife on a dark wood cutting board atop a white marbled surface.
  2. Sear: Heat the oil in a medium nonstick skillet over medium-high heat. Add the bok choy, season with salt and MSG (if using), and sear 2-3 minutes per side until golden brown. Meanwhile, whisk together the shoyu, water, sesame oil, sugar, and garlic in a small bowl.An overhead shot of sauteed bok choy in a black skillet atop a white textured surface.
  3. Finish the bok choy: Reduce heat to medium-low and pour the sauce over the bok choy. Cook 1-2 minutes, flipping to coat well, until the bok choy is tender and the sauce is slightly thickened.An overhead shot of a woman's hand pouring a mixture of shoyu, water, sesame oil, sugar and garlic over sauteed bok choy in a black skillet atop a white textured surface.
  4. Serve immediately: If desired, sprinkle with thinly sliced green onion or a drizzle of chili crisp. This easy bok choy is my favorite side dish for easy weeknight meals like Shoyu Chicken, Furikake Salmon, Char Siu Pork, and any other Asian-inspired main dishes. Enjoy!An overhead shot of sauteed baby bok choy in a black skillet atop a white textured surface.

Equipment

Notes

  • Mini baby bok choy: This variety is smaller and more tender than regular baby bok choy, making it perfect for quick cooking – no need to halve it for this recipe! You’ll often find it labeled Shanghai Jr. bok choy at Asian grocery stores.
  • Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in the microwave or on the stovetop until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A close-up overhead shot of sauteed baby bok choy garnished with sesame seeds on a white oval platter.
An overhead shot of steamed baby bok choy with chopsticks on a white oval platter atop a white surface. Dishes of grilled meat, rice, shrimp, green onions, and sesame seeds sit alongside the platter.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 2.20.26
    Mary said:

    I bought the mini baby bok choy. It wasn’t quite one pound, but followed the recipe exactly. Had the bok choy with Kai Dong noodles and I’m embarrassed to say I ate all the bok choy. They were delicious and quick.

    Reply
    • 2.20.26
      Julie @ Plays Well With Butter said:

      Hi Mary, It really is hard to resist this bok choy, isn’t it? Glad you enjoyed!

      Reply