Sautéed Bok Choy is a delicious, savory, side recipe that 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)
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Sautéed Bok Choy
Hi Everyone, I love bok choy, it’s healthy and good for you is 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.
Kitchen Tools
- chef’s knife
- cutting board
- large skillet or wok – below is the one I have and use:
- spatula
I know you will love this easy, simple way to prepare way to make Sautéed Bok Choy!
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How do you like to have Bok choy prepared?
Please let me know in the comments below!
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Sautéed Bok Choy
Sautéed Bok Choy is a delicious, savory, side recipe that 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.
Ingredients
- 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
Instructions
- Heat oil and chopped garlic in a large skillet or frying pan on the stovetop 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 the 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 fork, it can be inserted and come out easily). Serve and enjoy!
Recommended Products
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OXO Good Grips 15-Piece Everyday Kitchen Utensil Set -
Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees -
Calphalon Triply Stainless Steel 12-Inch Wok Stir Fry Pan With Cover -
All-Clad 6414 SS Copper Core 5-Ply Bonded Dishwasher Safe Open Stir Fry Pan / Cookware, 14-Inch, Silver
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 634mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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Part of my new year’s resolution is to incorporate more veggies into our diet. Will start off with this sauteed bok choy. It looks really delicious. Thank you for sharing this wonderful and easy recipe.