Step into the world of Asian cuisine by whipping up this easy and flavorful Bok Choy Recipe. Your body—and your taste buds—will thank you!
Many of you may already be in love with the leafy vegetable known as Bok Choy. But for others, it’s a new experience. So let’s start at the beginning. What is Bok Choy? A staple in many Chinese and Southeast Asia kitchens, Bok Choy is a direct translation of a Chinese phrase for “white vegetables.” The stalks are usually white, although sometimes they can be light green. The leaves are crisp, and the texture reminds me of celery.
Now, Bok Choy has a relative called baby Bok Choy. As you might imagine, the baby variety is smaller and tends to be a bit sweeter than the regular Bok Choy. Either will work well in this recipe.
When you’re planning a meal with Bok Choy, you might think about adding a fun side like Fried Wontons or make it a soup-and-salad affair with Egg Drop Soup.
Why You Will Love This Recipe
Bok Choy is chock-full of healthy vitamins and minerals, so your body will appreciate all the great nutrition. And your frenzied schedule will get a gift, too: you can whip up this salad in less than 20 minutes.
Another reason you’ll love Bok Choy is its versatility. With its mild flavor, you can dial in the levels of spice or sweetness to your personal preference.
Ingredients
If you’ve never purchased Bok Choy, head to your local Asian supermarket. In a traditional grocery store, it should be in the fresh produce section.
- 4 Bok Choy, sliced in half
- 1 tbsp Sunflower oil
- 1 tsp Sesame oil
- 1 tbsp Soy sauce
- 1/2 tsp Honey
- 1/2 cup Edamame
- 1 Carrot, thin strips
- 1/2 tsp Ginger, thinly sliced
- Pinch of black pepper
How to Make – The Steps
Step 1: In a small bowl, combine the soy sauce, honey, sesame oil, and sliced ginger. Set aside.
Step 2: Heat the vegetable oil in a large skillet over MEDIUM. Add the sliced Bok Choy and edamame. Cook, stirring occasionally, for 3 minutes or until the Bok Choy and edamame are tender.
Step 3: Add the sliced carrots and the sauce and cook for another 2 minutes.
Step 4: Transfer the cooked vegetables to a plate and serve with fresh black pepper.
Tips & Tricks to Make a For a Perfect Bok Choy
As with most dishes, the fresher the ingredients, the better. With Bok Choy, you’re looking for firm stems and vibrant leaves. Fresh ginger will give enliven the dish, but you can substitute with dried ginger.
Cook on high heat and stir-fry the vegetables quickly. This not only helps them keep their crunch but also can help the Bok Choy from tasting bitter.
FAQs
This leafy veggie should be located in the fresh produce section in almost any grocery store, especially if it has an Asian food aisle. You might also check out your neighborhood farmer’s market or swing by an Asian supermarket.
Sure! You can add bell peppers, red onions, or mushrooms and/or proteins such as tofu, shrimp, or chicken strips. You can also forgo the Bok Choy and use spinach, kale, or cabbage.
Definitely! Just switch out the soy sauce for some tamari or gluten-free soy sauce.
Serving Suggestions
This Bok Choy dish can be the star of the show, served atop a bed of brown rice or quinoa. It would also be a great companion to this Delicious Tomato and Feta Tart or these Creamy Mushroom Chicken Thighs. For added crunch, add a sprinkle of sesame seeds just before serving.
Make Ahead and How to Store
To make this Bok Choy recipe in advance, mix the sauce and store it in an airtight container. Then, when you’re ready for dinner, prep and cook the vegetables and add the sauce as directed.
Leftovers will keep in the fridge for a couple of days. When you’re ready to eat them again, just toss the ingredients in a pan and reheat on medium.
Delicious Bok Choy Recipe
Ingredients
- 4 bok choy sliced in half
- 1 tbsp sunflower oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp honey
- 1/2 cup edamame
- 1 carrot thin strips
- 1/2 tsp ginger thinly sliced
- Pinch of black pepper
Instructions
- In a small bowl combine the soy sauce, honey, sesame oil, and sliced ginger. Set aside.
- Heat the vegetable oil in a large skillet over medium heat Add the sliced Bok Choy and edamame. Cook, stirring occasionally for 3 minutes, until the bot chop and edamame are tender.
- Add the sliced carrots, the sauce and cook for another 2 minutes.
- Transfer the cooked vegetables to a plate and serve with fresh black pepper. Enjoy!
