How to Cook Baby Bok Choy
on Jan 18, 2023, Updated Sep 16, 2024
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Seared and then quickly braised, this Asian-inspired baby bok choy recipe is lush, silky, delicate, and just lovely.
Making baby bok choy at home is so simple, but many of us have only enjoyed it at a Chinese or other Asian restaurant. Seared and then quickly braised, it’s lush and silky and delicate and just lovely. Baby bok choy is a very versatile vegetable. It can be sliced and sautéed, it’s great in soups, it can be steamed, and it’s lovely braised whole or halved. It’s also great in stir-fries, like this Pork and Bok Choy Stir-Fry.
One of the best ways to cook baby bok choy is to quickly sear and then braise it in a simple, flavorful liquid that becomes a sauce. The bok choy turns silky but retains its texture with this easy recipe. This is really nice served over rice to soak up all of the sauce. It’s also a great addition to an Asian rice bowl or a bowl of ramen.
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This is a simple vegan side dish that will round out an Asian-influenced meal, though frankly, I could just eat the whole pound of bok choy on its own and call it a day. This is one of Gary’s most-loved vegetables made in his favorite way, so whenever I can add it to an Asian meal, I do.
If you live near a Chinatown, you can always find these adorable little boy choy heads. They are also available at many well-stocked supermarkets, and if not, you can always order them online from Melissa’s Produce. Otherwise, just buy the bigger heads of bok choy and make this version. It’s slightly less adorable, but equally delicious.
Choy sum, which is very similar to bok choy, can also be used in this recipe.
How to Cook Baby Bok Choy: Seared and then quickly braised, this vegan Asian-inspired recipe is lush and silky and delicate and just lovely.
How to Prepare Bok Choy
Choose heads with full, dark leaves and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 5 days.
Before using, halve the bok choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
How to Cook Baby Bok Choy
- Prepare the bok choy. Halve the bok choy lengthwise and rinse it well under cold running water.
- Sear the bok choy. Heat the oil in a large saucepan and cook the bok choy cut-side down until the underside has started to turn golden brown.
3. Make the sauce: Combine the broth, soy sauce, ginger, and garlic, and pour into the pan.
4. Cook until tender, about 6 minutes.
5. Reduce the sauce: Remove the bok choy to a shallow serving bowl. Return the pot with the braising liquid to the stove. Simmer until the liquid is reduced to ⅓ to ½ cup, then add the sesame oil and pour the sauce over the bok choy.
6. Serve: Garnish with scallions if desired.
What to Serve With Baby Bok Choy
More Bok Choy Recipes
- Angel Hair “Ramen” with Shiitake Mushrooms, Tofu, Baby Bok Choy, and Scallions
- Asian Bok Choy
- Pork and Bok Choy Stir-Fry
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How to Cook Baby Bok Choy
Ingredients
- 1 tablespoon vegetable oil
- 1 pound baby bok choy
- ¾ cup vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger (see Note)
- 1 teaspoon minced garlic
- ½ teaspoon sesame oil
- Sliced scallions (to garnish; optional)
Instructions
- Halve the bok choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
- In a large saucepan, heat the oil over medium-high heat. Add the bok choy, cut side down, and sear for about 3 minutes without moving until the underside has started to turn golden brown.
- In a small bowl, combine the broth, soy sauce, ginger, and garlic, and pour into the pan. Bring to a simmer over medium-high heat. Cover and simmer for about 6 minutes until the bok choy is tender but not mushy.
- Remove the bok choy using tongs to a shallow serving bowl and return the pot with the braising liquid to medium-high heat. Simmer until the liquid is reduced to ⅓ to ½ cup, then add the sesame oil and pour the sauce over the bok choy on the platter. Garnish with scallions if desired.
Notes
- Choose heads with full, dark leaves, and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 5 days.
- Before using, halve the bok choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
