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.

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.

Notes

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.

Nutrition