I love cabbage and have several cabbage recipes on this website, including this cabbage casserole I make regularly. But this sauteed bok choy recipe is one of my favorites. It’s so flavorful and makes a lovely addition to any Asian-style meal. The flavorings - garlic, soy sauce, and sesame oil, are magnificent. And the fact that it’s a quick 15-minute recipe is a nice bonus!
Instructions
Recipe Card
Baby bok choy: I get it at my local supermarket or Whole Foods. Avocado oil: This neutral oil is perfect for high-heat cooking. Fresh minced garlic: You can mince it yourself or use the stuff that comes in a jar. Both work. I don’t recommend using garlic powder in this recipe. Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative if needed. Rice vinegar: I don’t recommend using white vinegar in this recipe. It’s too acidic. If you don’t have rice vinegar, you can use white wine vinegar or simply add water. Sesame oil: I love drizzling it on top of the finished dish. It greatly enhances its flavor. Red pepper flakes: Add a hint of spice and a nice color to the dish.
You start by cleaning the bok choy and drying it. Then, cut it lengthwise. Heat avocado oil in a large skillet. The skillet needs to be at least 12 inches wide to accommodate the bok choy. Briefly cook garlic in the oil. Cover and cook until the cores are fork-tender and can be easily pierced with a fork, for 3-5 minutes. Transfer the cooked bok choy to a serving platter and pour the cooking liquids on top. Drizzle with sesame oil, sprinkle with red pepper flakes, and serve.
Soy sauce chicken Asian meatballs Sweet and sour meatballs Asian salmon Sesame shrimp Sesame chicken
Much like roasted cabbage and steamed cabbage, this is one of those recipes where the leftovers are excellent, even on the fourth day.
