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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

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  • 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

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.
  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.
  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.
  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!

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.

Find it online: https://playswellwithbutter.com/sauteed-baby-bok-choy/