Sauteed Bok Choy Recipe
User Reviews
5
Sauteed Bok Choy Recipe
Description
Baby bok choy is halved and cooked cut side down in a hot skillet with avocado oil and garlic for a brief aromatic start. Soy sauce and rice vinegar provide a salty, slightly acidic seasoning. Covering the pan allows the bok choy cores to become tender through gentle steaming, while the leaves wilt lightly.
The pan juices are poured back over the prepared bok choy, enriched by a drizzle of fragrant sesame oil and a sprinkle of red pepper flakes for heat balance. The resulting texture combines tender stalks with crisp green tops.
This vegetable side pairs well with dishes needing a fresh, mildly savory vegetable component. It stores well refrigerated and can be reheated gently to preserve texture.
Salt is optional, as soy sauce provides adequate seasoning. Fresh grated ginger can be added alongside garlic for additional flavor. Hot pepper sauce may substitute for red pepper flakes, but be cautious of fumes during cooking.
Ingredients
- 3 baby bok choy 4 ounces each
- 2 tablespoons avocado oil
- 1 tablespoon garlic minced
- 2 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ¼ teaspoon red pepper flakes
Instructions
- Rinse and dry the bok choy. Then, cut it in half lengthwise.
- Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
- Add the cabbage in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
- Cover the pan and cook until the core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
- Remove the pan from the heat. Arrange the cabbage on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.
Notes
- Adjust salt carefully since soy sauce already contributes saltiness; taste before adding more.
- Add grated fresh ginger with garlic for extra aromatic flavor if desired.
- Red pepper flakes can be replaced with hot pepper sauce, noting potential fumes during cooking.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently at low power to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1baby bok choy | |
| Calories | 152kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 456mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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