I got really excited when I was at the produce market the other day because bok choy was only $0.79 per pound. I guess I get excited whenever ANY produce is under $1/lb. but I already had an Asian inspired main dish planned so this was perfect. There are a lot of things you can do with a basic sauteed (or stir fried) bok choy but I kept it simple this week with a little bit of garlic, ginger and sesame.
Normally my favorite way to saute green vegetables is to use garlic and red pepper flakes but I was serving this as a side next to Sriracha Chicken Strips so I nixed the spicy red pepper and opted for cool, fresh ginger (which happened to be left over from the chicken marinade). You can also simply saute it in oil and garlic then drizzle oyster sauce over top (DELICIOUS) but since I was also serving Garlic Noodles which has an oyster sauce base, I skipped the sauce. You can also stir the sauteed bok choy right into the Garlic Noodles for simple bok choy noodle stir fry!
Sauteed bok choy also makes a great add-in for yummy Ramen Bowls so keep that in mind as you shove the leftovers into the back of your fridge!
Basic Bok Choy
Basic Bok Choy
Simple sauteed bok choy takes minutes to make and is the perfect side dish to any Asian inspired meal.
- 2-3 lbs 1 large head bok choy $2.21
- 2 Tbsp olive oil $0.10
- 1/2 tsp salt $0.05
- 1 clove garlic, minced $0.06
- 1/2 inch peeled, minced ginger $0.05
- 1 tsp sesame oil $0.16
- 1 tsp sesame seeds $0.02
Remove all of the leaves of the bok choy from the root base and clean well under running water. Cut each leave/stem into 2 inch chunks. If you don’t like the fibrous bottom of the stem, you can discard it. I cut off about one inch from the bottom of each stem.
In a large skillet or wok, heat the olive oil over medium/high heat. When it is hot, saute the minced garlic and ginger for 1-2 minutes or until softened slightly.
Add all of the bok choy to the skillet along with 1/2 tsp of salt (this will help it wilt). Stir and saute until the bok choy has wilted and the thick pieces of stalk have become slightly transparent (about 5 minutes). Remove from the heat, adjust salt as needed, drizzle with sesame oil and sprinkle with sesame seeds.
Step By Step Photos
This is what a fresh head of bok choy looks like. Big and beautiful with contrasting dark green leaves and snowy white stalks.
Remove the leaves from the base and clean well. A lot of dirt likes to hide between the stalks (and sometimes bugs).
Cut each leaf and stem into two inch chunks.
Saute the minced garlic and ginger in olive oil over medium/high heat for 1-2 minutes or until softened and fragrant.
Add the chopped bok choy to the skillet along with a little salt and saute until the leaves are wilted and the stalks have softened (and are slightly transparent).
This is what it looks like when it is done. The leaves are still a dark, bright green but the stalks have softened enough to eat and have transparent edges. Add more salt if needed, drizzle a little sesame oil over top and sprinkle with sesame seeds.
Feel free to share your favorite way to eat or season bok choy. It’s a delicious vegetable and at this price, who can afford NOT to eat it?!