Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This sautéed baby bok choy recipe is a quick but flavor-packed side dish. The easy recipe comes together in just 10 minutes using only 3 ingredients and has an irresistible flavor with silky, succulent leaves and crisp-tender stems. This is my favorite way to cook bok choy, and I hope you'll love it too!
What does bok choy taste like?
Bok choy, also called pak choi or pok choi, is a cruciferous vegetable in the mustard family (it’s a type of Chinese cabbage) with dark green leaves and white stems. It has a pleasantly bitter flavor with a subtle spicy kick (like mustard greens). It’s one of my favorite leafy greens, not only because it’s delicious, but also because it’s so quick and easy to cook.
Recipe ingredients:
This recipe comes together using simple ingredients. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze (if you’re gluten-free like me, use a gluten-free hoisin). The only other ingredient is water, although you can garnish the sautéed bok choy with toasted sesame seeds a sprinkle of gochugaru (or red pepper flakes), if you'd like.
How to cook baby bok choy:
- Heat vegetable oil in a large skillet over medium-high heat. Nestle baby bok choy halves, cut sides down, into the skillet. It's okay if some of the bok choy leaves extend over the sides of the pan, as they will cook down.
- Season the bok choy with salt and pepper, and cook until browned on the bottom.
- Flip the baby bok choy over and cook 2-3 minutes longer. Add water and hoisin sauce.
- Cook, stirring and flipping the bok choy occasionally, until it’s tender and coated in the glaze, about 3-4 minutes longer.
What goes well with bok choy?
This baby bok choy is the perfect side dish to Asian-inspired meals. Try it alongside a main dish such as Miso-Glazed Salmon, Seared Tuna, Salmon Fried Rice, and Stir-Fries.
Recipe variations:
For a spicy kick, add minced garlic, minced fresh ginger and/or sliced green onions to the bok choy when when you add the hoisin sauce and water. You can also drizzle the cooked bok choy with rice vinegar for brightness and/or toasted sesame oil for a nutty flavor.
Recipe tips:
- Store-bought hoisin sauce is a great way to impart a rich, sweet-and-salty flavor to dishes. In this baby bok choy recipe it also creates an irresistible glaze. If you’re gluten-free like me, use a gluten-free hoisin.
- You’ll need a 12-inch skillet to cook the baby bok choy (if you don't have a skillet large enough, cook it in batches). The bok choy halves will shrink down as they cook (it’s okay if they extend over the edges of the pan at first).
- Tongs make it easy to flip the bok choy.
- You can garnish the sautéed bok choy with toasted sesame seeds for a nutty flavor and a sprinkle of gochugaru (or any chile flakes) for heat, but both are optional.
- You can use this same method for cooking regular bok choy. Cut one large head crosswise into 1-inch ribbons. Sauté the ribbons in the vegetable oil. Once the leaves start to soften and turn brown, add the hoisin sauce and water. Cook until crisp-tender.
- Check out the step-by-step Web Story for this recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
FAQs
How do you prep baby bok choy?
Bok choy has dark leafy green tops with white stalks, and the entire vegetable is edible. To prep baby bok choy, simply cut it in half lengthwise. Rinse it well in cold water, then pat it dry.
How do you cook bok choy so it’s not bitter?
First, sauté the bok choy in a hot skillet until it caramelizes. Second, add a sweet glaze or sauce, such as hoisin sauce. The sauce will balance the natural bitterness in the vegetable.
Should you blanch bock choy before sautéing?
There’s no need to blanch bok choy before sautéing. Cook it in a hot skillet until lightly browned, then add water and/or a sauce. The liquid will steam the bok choy, turning it crisp tender.
How long does bok choy last?
For the best shelf life, store fresh bok choy in a plastic bag or produce bag in your vegetable drawer. It will keep for 3-5 days (even longer if in a produce bag!).
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Get the recipe!
Hoisin Glazed Baby Bok Choy Recipe
This is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: baby bok choy recipe, bok choy recipe, glazed bok choy
Servings: 4 -6 people
Author: Nicki Sizemore
Equipment
12-inch skillet
Ingredients
- 1 tablespoon neutral vegetable oil, such as grapeseed or safflower
- 3 heads baby bok choy (about 1 pound total), halved lengthwise
- Salt and freshly ground black pepper
- ⅓ cup water, plus more as needed
- ¼ cup hoisin sauce
For serving (optional)
- Toasted sesame seeds
- Gochugaru or red pepper flakes
Instructions
Heat the vegetable oil in a 12-inch skillet over medium-high heat. Nestle the bok choy halves in the skillet, cut sides down (it’s okay if they come up the sides of the skillet—they will cook down). Season with salt and pepper. Cook until browned on the bottom, rearranging them as needed, about 2-4 minutes.
Flip the bok choy over, season with more salt and pepper, and cook 2-3 minutes on the other side. Add the water and hoisin sauce. Cook, stirring and flipping the bok choy occasionally, until it’s tender and coated in the glaze, about 3-4 minutes longer (if the bok choy halves are on the larger side you might need to add another splash or two of water and cook a bit longer).
Transfer the bok choy to a platter and drizzle any glaze from the pan over top. Sprinkle with sesame seeds and gochugaru, if you'd like.
Notes
Tips:
- Store-bought hoisin sauce creates an easy, irresistible glaze for bok choy. If you’re gluten-free like me, use a gluten-free hoisin.
- You’ll need a 12-inch skillet to cook the baby bok choy (if you don't have a skillet large enough, cook it in batches). The bok choy halves will shrink down as they cook (it’s okay if they extend over the edges of the pan at first).
- Tongs make it easy to flip the bok choy.
- You can garnish the sautéed bok choy with toasted sesame seeds for a nutty flavor and a sprinkle of gochugaru (or any chile flakes) for heat, but both are optional.
- You can use this same method for cooking regular bok choy. Cut one large head crosswise into 1-inch ribbons. Sauté the ribbons in the vegetable oil. Once the leaves start to soften and turn brown, add the hoisin sauce and water. Cook until crisp-tender.
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- Gluten Free Cornbread Stuffing Recipe (aka Cornbread Dressing)
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