Sautéed Bok Choy is a delicious, savory, side recipe which goes great over rice and is a wonderful accompaniment to fish or meat. Bok Choy, also called, Chinese Cabbage, is a delicious vegetable that is a great source of calcium, magnesium, potassium, manganese, and iron. (vegan, gluten-free)
Sautéed Bok Choy
Hi Everyone, I love bok choy, it’s healthy and good for you being a great source of calcium, magnesium, potassium, manganese, and iron. I grew up eating it, my mom and grandparents would make it as a vegetable side for dinner.
My mom helped me with preparing this Sautéed Bok Choy and showed me exactly how she prepares it when my parents last visited.
When buying your boy choy
When shopping for it at the farmer’s market or produce section of the grocery store, I recommend avoiding bok choy that is limp and wilted. Make sure that it’s fresh and looks healthy. It’s usually available year round and seems more available in the Fall/Winter months – at least in the Northeast region of the USA where I live.
Helpful Kitchen Tools for Sautéed Bok Choy
- chef’s knife
- cutting board
- large skillet or wok – below is the one I have and use:
I know you will love this easy, simple way to prepare way to make Sautéed Bok Choy!
- 1 bunch (not more than 12 ounces) bok choy, or baby bok choy, washed with ends cut
- 1 tbsp regular olive oil, add more, if needed
- 1 tsp fresh chopped garlic, 1-2 cloves
- 1/2 tsp Kosher salt, or amount to taste
- 1/4 tsp fresh ground black pepper, or amount to taste
- 1/4 tsp red pepper flakes, or amount to taste
- Heat oil and chopped garlic in a large skillet or frying pan on the stove top over medium-high heat. Make sure the skillet is large enough for the boy choy. It will cook down.
- When the oil is heated, add the bok choy to the pan(turn heat back down to medium); sprinkle the salt, black pepper and optional red pepper flakes and cover for a few minutes. Adjust the heat if it's getting too hot - do not let the oil burn.
- Stir the bok choy as it is cooking to ensure even cooking and so it won't burn. When the leaves are wilted and the stems are cooked through (you can test with a forl, it can be inserted and come out easily). Serve and enjoy!
How do you like to have bok choy prepared? Please let me know in the comments below! Best, ~Sara
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