Easy Bok Choy

If you're anything like me, you're bound to get a bit bored going with the usual broccoli or steamed green bean side routine. In which case, I’ve got a new vegetable side you’ve need to meet: bok choy. This fresh side dish is guaranteed to perk up your weeknight dinners, and it only requires a few pantry staples to make it really sing. Let's just say, broccoli is about to lose its crown as king of the side dishes.

Here, I take these crunchy stems and tender leaves and sear them first, then steam with garlic, ginger, and soy for a dish of light and flavorful greens that’s as satisfying to eat as it is quick to cook. Not fully acquainted with this crispy, cruciferous Chinese cabbage? Well, you’ll be hard-pressed to find a vegetable that’s more flavorful and versatile for all kinds of meals, whether it’s a casual stir-fry or a date-night dinner that’s made to impress.

How To Cook Bok Choy

INGREDIENTS

• Baby Bok Choy: While both baby bok choy and full-sized bok choy are readily available at grocery stores (and very similar in flavor profile), opt for the baby version for this recipe. They are the more quick-cooking of the two and will become tender and flavorful with just a few staples you likely already have on hand.
• Garlic & Ginger: Foundational to all things savory and delicious, garlic combines its powers with ginger to form an aromatic duo that pairs incredibly well with fresh, delicately grassy bok choy.
• Vegetable Oil: When it comes to achieving a perfectly caramelized sear, I always turn to vegetable oil, which has a high smoke point. It’s also neutral enough in flavor so that it won’t compete with the toasty, nutty notes of our sesame oil I’ll use for drizzling later.
• Reduced-Sodium Soy Sauce: Bok choy, like many vegetables, is a sponge for flavor and salt, so start slow when it comes to layering your salty elements (soy sauce and kosher salt in this case)—I pretty much always opt for reduced-sodium soy sauce so that I can be able to control the salt level as I go.
• Toasted Sesame Oil: It really pays to have a few distinctly different oils in your pantry (whether it be for frying, marinating, making dressing), and sesame oil is one I never want to run out of. It’s especially good for finishing vegetables when I want an earthy, nutty element that adds plenty of depth with just a light drizzle.

STEP-BY-STEP INSTRUCTIONS

As you'll find, bok choy can carry a lot of dirt between those leaves, so it’s important to clean them thoroughly before cooking. I recommend cutting the bok choy into quarters lengthwise first before washing, since this will make it a whole lot easier to clean.

Then, you can add all the pieces to a large bowl full of water and swish to dislodge any dirt, or you can run each piece individually under cold running water, but whichever washing method you choose, make sure to drain and dry the bok choy before they hit the hot pan.

Once cleaned, we're ready to cook! For me, the key to imparting bok choy with the most flavor is to kick things off with a solid bit of searing before steaming it until tender. To start, grab a large skillet and heat it to medium-high heat, and add 1 Tbsp. vegetable oil. Then, add half of the bok choy and arrange them cut side down in a single layer, and cook, undisturbed, until golden brown, which will take between 3 to 4 minutes.

Once browned on the one side, transfer the seared bok choy to a plate and repeat the process with 1 Tbsp. vegetable oil and the remaining bok choy. Set the seared bok choy aside.

Now, we’ll start to build more flavor with our aromatic friends, ginger and garlic. In the same skillet, reduce the heat to medium and heat the remaining 1 Tbsp. vegetable oil. Add the garlic and fresh ginger and cook, stirring the mixture for an additional 30 to 60 seconds, until it becomes fragrant. Then, return the seared bok choy to the pan and season with 1/2 tsp. salt and toss to combine. Once combined, it’s time to steam the bok choy until tender. Add the soy sauce and 1 Tbsp. water to the skillet, covering and steaming until bok choy is just fork-tender, which will take between 2 to 4 minutes. Once steamed thoroughly, uncover the skillet and continue to cook, tossing frequently until liquid is fully evaporated, for about 30 seconds more. If needed, feel free to season with the remaining 1/2 tsp. salt

To finish things off, transfer the bok choy to a platter and drizzle with toasted sesame oil

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Work in batches: Don’t be tempted to sear the bok choy in one batch rather than two. If the bok choy is packed too tightly in the pan, the moisture evaporating off it will be trapped, and it will end up steaming instead of browning. You’ll be steaming it later on to finish off the cooking, but at this stage, you really want the browning to add all those great caramelized flavors to the bok choy. Don’t try to short cut this step.
• Clean the bok choy: Bok choy can carry a lot of dirt between its leaves, so it’s important to clean thoroughly before cooking. Cutting the bok choy into quarters lengthwise before washing will make it a lot easier to clean, and then you can either add all the pieces to a large bowl full of water and swish to dislodge any dirt, or you can run each piece individually under cold running water. Whichever washing method you choose, it’s key to drain and dry the bok choy before it hits the hot pan. A salad spinner is the fastest, most efficient way to do this if you've got one.
• What to serve with bok choy? Bok choy adds an unexpected bit of freshness to any plate and it's especially good paired with lighter mains, like seafood, chicken, or plant-based dishes. Personally, I'm a fan of serving this bok choy with our recipes for air fryer miso scallops, vegan ramen, and oven-baked salmon.

Storage

This bok choy is best served fresh out of the pan, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.