Sautéed Baby Bok Choy

5 from 1 vote

With its vibrant green leaves and crisp stalks, baby bok choy is not only visually appealing but also incredibly nutritious.

Course Side Dish

Cuisine Chinese

Keyword Baby Bok Choy, Bok Choy

Prep Time 5

Cook Time 10

Total Time 15

Servings People

Calories 13kcal

Start by rinsing the baby bok choy under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.
Trim off the ends of the baby bok choy stalks and separate the leaves. If the stalks are thicker, you can cut them in half lengthwise for faster cooking.
Heat the olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant.
Carefully add the baby bok choy to the pan, making sure not to overcrowd it. If needed, sauté them in batches.
Drizzle the soy sauce and sesame oil over the baby bok choy. Season with salt and pepper to taste.
Using tongs or a spatula, toss the baby bok choy in the pan to coat them evenly with the oil and seasonings. Sauté for about 3-4 minutes, or until the leaves are wilted and the stalks are tender-crisp.
Remove from heat and transfer the sautéed baby bok choy to a serving dish. Serve hot and enjoy!

Tips for Cooking Sautéed Baby Bok Choy

Make sure to wash the baby bok choy thoroughly and remove any grit or sand that may be trapped in the leaves.
Adjust the seasoning according to your taste preferences. You can add a pinch of red pepper flakes for a hint of spiciness or a squeeze of fresh lemon juice for a tangy twist.
For a touch of sweetness, you can add a teaspoon of honey or maple syrup to the sauté pan while cooking the baby bok choy.
Feel free to experiment with different cooking oils such as sesame oil, coconut oil, or avocado oil for a unique flavor profile.
If you prefer a softer texture, you can cover the sauté pan with a lid and cook the baby bok choy for an additional 1-2 minutes.