Name: Baby Bok Choy Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 baby bok choy (rinsed); 1 teaspoon soy sauce; 1 teaspoon oyster sauce; 1/4 teaspoon sesame oil; 1 pinch white pepper; 1 garlic clove (minced); 1 teaspoon shaoxing wine ((Chinese cooking wine)); 1 tablespoon coconut oil ((substitute vegetable, canola, peanut or avocado oil))

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This Baby Bok Choy recipe is made with a touch of soy sauce for a wonderful umami flavor, and takes less than 15 minutes to make! Perfect for a quick weeknight healthy vegetable dish.

This recipe was originally published In August 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and take a look at the old photos!

I love a quick and easy stir fried vegetable. And this bok choy stir fry is super easy, but still packed with flavor.

Cooking the bok choy in a hot pan allows them to caramelize without becoming mushy. The soy sauce and oyster sauce add just the right amount of umami flavor....and of course garlic. Because what is a vegetable without garlic?

Jump to:

Step By Step Instructions
Expert Tips
Serving Options
More Ideas for Serving
Reader's Favorite Vegetable Recipes
Recipe
💬 Comments

What is Bok Choy?

Bok choy is a type of Chinese cabbage. It has a crisp texture, and the baby bok choy even has a slightly sweet flavor. For more information on bok choy, read this All About Bok Choy post from the Spruce Eats.

What is the Difference Between Bok Choy and Baby Bok Choy?

Baby bok choy is lighter in color and smaller (obviously) than it's adult counterpart. Baby bok choy is just less mature bok choy. I find baby bok choy to have a slightly sweeter flavor, and tend to opt to it over bok choy.

How Do You Clean Baby Bok Choy?

Submerge the baby bok choy in cool water for about 10 minutes. This allows the dirt to loosen up so it can be rinsed off. Thoroughly rinse the bok choy and pat dry.

What Part of the Bok Choy Do You Eat?

You can eat the entire thing. Sometimes I trim the very bottom off, but that's not even necessary.

Step By Step Instructions

We start by cutting the bok choy in half, lengthwise. Make sure it's clean (see above for cleaning instructions).

Heat the coconut oil in a skillet over medium high heat and place the bok choy in, flat side down.

Let it cook for 2-3 minutes, until it is browned and caramelized. Remove and set aside.

Add the garlic to the pan and cook until it start to brown (about 30 seconds to 1 minute). Add the Shaoxing wine to deglaze the pan and cook for about 30 seconds.

Place the bok choy back in the pan and add all the remaining ingredients. Mix together to evenly coat the bok choy then remove from heat and serve.

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Expert Tips

Substitute dry sherry for the Shaoxing wine if desired.
Be sure to thoroughly clean the baby bok choy otherwise you may have grit in your dish. The best way to clean is the submerge them in water for about 10 minutes to let the dirt loosen up so it can be easily rinsed off.
You can also cut the bok choy in pieces and make a stir fry if you prefer bite sized pieces. Note cook time will be slightly less.

Serving Options

More Ideas for Serving

You can chop it up and use it in the Shrimp Lo Mein;
Lemon Garlic Bok Choy from Inspired Taste;
You can chop it up and use it in ANY stir fry recipe! It's a great healthy addition to stir fries;
It can also be eaten raw as part of a salad (try this Bok Choy Salad from Alexandra Cooks), or the white parts can be dipped in a sauce (like this Soy Sesame Dipping Sauce from Girl Cooks World).

Reader's Favorite Vegetable Recipes

Did you try this baby bok choy recipe? Rate it and leave a comment to let me know how it turned out!

Recipe

Baby Bok Choy Recipe

This Baby Bok Choy recipe is made with a touch of soy sauce for a wonderful umami flavor, and takes less then 15 minutes to make! Perfect for a quick weeknight healthy vegetable dish.

5 from 14 votes

Print Rate

Course: Side Dish

Cuisine: Chinese

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 52.76kcal

Author: Danielle Wolter

Ingredients

▢ 4 baby bok choy rinsed
▢ 1 teaspoon soy sauce
▢ 1 teaspoon oyster sauce
▢ ¼ teaspoon sesame oil
▢ 1 pinch white pepper
▢ 1 garlic clove minced
▢ 1 teaspoon shaoxing wine (Chinese cooking wine)
▢ 1 tablespoon coconut oil (substitute vegetable, canola, peanut or avocado oil)

Instructions

Clean the bok choy thoroughly. Dirt can get in the crevices, so it's best to submerge the bok choy in water for about 10 minutes. Then rinse.
Cut the bok choy in half, lengthwise.
Heat the coconut oil in a skillet over medium high heat and add the bok choy, flat parts down.
Cook for about 2-3 minutes, until bottoms are golden brown and caramelized. Remove and set aside. .
Add the garlic to the pan and cook about 30 seconds.
Place the bok choy back in the pan and add all the remaining ingredients. Mix together to evenly coat the bok choy then remove from heat and serve.

Expert Tips:

Substitute dry sherry for the Shaoxing wine if desired.
Be sure to thoroughly clean the baby bok choy otherwise you may have grit in your dish. The best way to clean is the submerge them in water for about 10 minutes to let the dirt loosen up so it can be easily rinsed off.
You can also cut the bok choy in pieces and make a stir fry if you prefer bite sized pieces. Note cook time will be slightly less.