Do I need to blanch the bok choy?

No, there is no need to boil the bok choy, or even just the stem, before searing. Because we are using small bok choy, the stems will achieve a tender texture in less time. Plus, we add water to the pan to help soften it.

Can I pre-wash the bok choy?

If you like to meal prep, you can rinse and chop the bok choy ahead of time. However, I recommend storing the bok choy in a sealed bag or container wrapped gently in a dry paper towel to absorb excess moisture.

What does bok choy taste like?

Though mild, bok choy has a slightly sweet and peppery taste with hints of mustardy flavors. It has a nice crunchy stem with tender leaves.

Quick and Flavorful Stir-Fried Bok Choy Recipe

Name: Baby Bok Choy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 pound baby bok choy (pak choi) (5-7 small-medium sized bok choy); 1 tablespoon high-heat oil- avocado oil is my preference; 1-2 tablespoons soy sauce (low sodium preferred or use GF liquid aminos); 1 tablespoon water; 4 garlic cloves, minced; Salt and pepper to taste; Optional garnishes: red pepper flakes, sesame seeds (white and black),drizzle of toasted sesame oil or use chili crisp!

Description

One of my favorite bok choy recipes, this stir-fried baby bok choy comes together fast and delivers fresh, clean Asian flavor — an easy, healthy side your body will crave. Vegan, gluten-free, adaptable, and easy!

Ingredients

Units Scale

1 pound baby bok choy (pak choi) (5-7 small-medium sized bok choy)
1 tablespoon high-heat oil- avocado oil is my preference
1-2 tablespoons soy sauce (low sodium preferred or use GF liquid aminos)
1 tablespoon water
4 garlic cloves, minced
Salt and pepper to taste
Optional garnishes: red pepper flakes, sesame seeds (white and black),drizzle of toasted sesame oil or use chili crisp!

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Instructions

Prep Bok Choy. Cut bok choy in half, or quarters if large, keeping the stalks intact. Rinse thoroughly under cold water, gently separating the layers to remove any hidden dirt or grit. Dry the bok choy by laying it on a clean dish towel and gently patting it dry—the drier it is, the better the sear will be.
Sear. Heat a dry wok or large cast-iron skillet to medium-high heat (no oil). Place Bok Choy cut side down in the dry skillet. Sear for 4 minutes, or until golden and caramelized on the cut side. No need to flip. Do this in 2-3 batches. Set aside on a plate.
Stir-fry. Add garlic into the pan with oil and saute for 30 seconds. Add water and soy sauce give a stir. Add all of the seared bok choy back to the pan, cut side up. Stir-fry for a few minutes, until the leaves are slightly wilted and the bok choy is still tender-crisp.
Season. Adjust salt to taste, adding salt and pepper if desired.
Serve. Transfer to a serving plate and top with sesame seeds, red pepper flakes, and a drizzle of sesame oil, or use chili crisp.

Notes

Use the entire head of bok choy, from the light green stem to the dark green leaves. Regular large bok choy will work too, although it can be more bitter.

Optional: fresh ginger, sesame oil, mirin

Nutrition

Serving Size: 4 ounces
Calories: 57
Sugar: 1.8 g
Sodium: 119.2 mg
Fat: 3.8 g
Saturated Fat: 0.5 g
Carbohydrates: 5.2 g
Fiber: 1.4 g
Protein: 1.9 g
Cholesterol: 0 mg