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Sauté​​ed Bok Choy

This versatile side pairs well with everything from potstickers to sausage to fried tofu and rice.
Prep Time2 mins
Cook Time8 mins


  • 2 –3 heads baby bok choy rinsed well and sliced in half lengthwise
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons ginger garlic paste
  • 1/4 teaspoon salt
  • Splash of chili oil to taste


  • Pat bok choy dry. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown.
  • Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms begin to soften but still have some crunch.
  • Transfer to a platter and drizzle with chili oil if desired.