Quickly sauteed and then glazed in a rich, garlicky, maple soy sauce, Bok Choy makes a flavor packed side dish that is ready in just 10 minutes!
Bok Choy, or pak choi, is a variety of Chinese Cabbage. It is rich in vitamins and minerals and lends itself really well to Homemade Ramen and Stir Fry. But it is also an easy vegetable side dish to prepare. This simple sauteed Bok Choy recipe is a simple, yet flavorful was to enjoy this vegetable.
Bok Choy is one of my favorite varieties of cabbage. It is crisp, bright, fresh, and can stand up to bold flavors.
My favorite way to prepare bok choy is to simply saute or stir fry it and finish with the a slightly sweet, garlicky sauce made from soy sauce, maple syrup, rice wine vinegar, fresh ginger, and garlic.
The greens of the bok choy wilt and soften and wilt and the stems stay crisp tender. All while absorbing a sauce that is perfectly balanced with sweet, savory, and acidic notes. It is a delightful contrast of textures and flavor.
Purchasing Bok Choy
You can find two varieties of bok choy, regular and baby, at most grocery stores right next to all the other varieties of cabbage.
- Baby Bok Choy: Baby bok choy is simply that, the younger or baby version of full grown bok choy. It has smaller leaves, and is a bit sweeter than full grown bok choy . I opt for baby bok choy if I am preparing a salad or slaw, although it can be used in stir-fries and sautes if you that is all you can find.
- Regular Bok Choy: Full grown bok choy is quite large–often more than 1 foot long, and has dark green leaves at the top and looks a lot like celery towards the bottom of the base. While slightly more bitter than the baby variety, it holds up really well to bold flavors and high heat.
Whether you opt for the baby or regular variety of bok choy be sure to look for a cabbage that is not slimy, is not bruised, and is firm at the base.
How to Cook Bok Choy
Before cooking bok choy it is essential to clean the vegetable, as it’s bottom leaves often trap dirt and grime, much like leeks.
- Cut the bok choy into 1 inch strips and place into cold water.
- Use your hands to swish the cabbage around to help remove debris.
- Drain and rinse the bok choy using a colander, being sure to shake off excess moisture.
- Dry the bok choy using a clean kitchen towel or using a salad spinner.
- Heat a large nonstick saute pan over medium heat.
- Add in oil and heat for 30 seconds, then add in garlic and ginger and saute for another 30 seconds, or until fragrant, being careful to not let garlic or ginger burn.
- Add in the bok choy and toss to coat with the garlic and ginger.
- Add in the soy sauce, maple syrup, and 1 tablespoon water and cover the skillet. Cook for 2-3 minutes.
- Uncover, add in the rice wine vinegar and stir the bok choy and continue to saute until the greens are wilted and most of the liquid is absorbed, about 1-2 minutes longer.
- Turn off heat and top with toasted sesame seeds and crushed red pepper flakes if desired.
More Delicious and Easy Vegetable Side Dishes
- Orange Glazed Carrots
- Green Beans Almondine
- Oven Roasted Broccoli
- Roasted Brussels Sprouts
- Oven Roasted Asparagus
- Maple Roasted Acorn Squash
The next time you are looking for a way to use bok choy or a simple side dish that pairs well with Asian entrees, this Stir Fried Bok Choy is a must make! The sweet and savory glaze is sure to have you hooked on this healthy vegetable.
Maple Glazed Bok Choy
Ingredients
- 1 pound regular or baby bok choy
- 1 tablespoon neutral oil such as avocado or canola
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger root
- 1 tablespoon soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon water
- ½ tablespoon rice wine vinegar
- ¼ teaspoon crushed red pepper flakes
- Toasted sesame seeds for garnish
Instructions
- Drain and rinse the bok choy using a colander, being sure to shake off excess moisture.
- Dry the bok choy using a clean kitchen towel or using a salad spinner.
- Heat a large nonstick saute pan over medium heat. Be sure your pan has a lid, or use a baking sheet to cover your saute pan if you do not have a lid that fits.
- Add in oil and heat for 30 seconds, then add in garlic and ginger and saute for another 30 seconds, or until fragrant, being careful to not let garlic or ginger burn.
- Add in the bok choy and toss to coat with the garlic and ginger.
- Add in the soy sauce, maple syrup, and 1 tablespoon water and cover the skillet. Cook for 2-3 minutes.
- Uncover, add in the rice wine vinegar. Stir the bok choy and continue to saute until the greens are wilted and most of the liquid is absorbed, about 1-2 minutes longer.
- Turn off heat and top with toasted sesame seeds and crushed red pepper flakes if desired.
Notes
- Leftovers can be stored for 3-4 days in a sealed container in the refrigerator. This dish can not be frozen.
- Be sure to use pure maple syrup, or substitute with honey. Do not use artificial syrup, as this will make the dish too cloyingly sweet.
- To toast sesame seeds, add to a dry skillet over medium heat for 2-4 minutes or until lightly browned, stirring occasionally.
- 6-8 baby bok choy typically equate out to 1 pound, but be sure to weigh them at the grocery store. You may need more or less depending on their size.
- 1 regular bok choy typically weighs about 1 pound.
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I’d never tried bok choy and it was delicious!
I am so glad you gave it a try Christa and you enjoyed it!
I’m made this for the weekend, everyone devoured it!
I am so glad you enjoyed Shadi!