Recipe: Bok Choy Saute

My parents were in town a few days ago for a short visit.  Just being the two of them at home and the fact that my mom isn’t much into cooking, they eat out at restaurants a lot.  Whenever they come into town, they, of course, want to go out to eat.  Dragging 3 kids along (on a school night) and working with food allergies doesn’t make restaurants that appealing to me.  For this reason, I always try to force my cooking on them.

My dad comes from a long line of picky-eaters, so I especially try to fix something “different” for him to try.  He is always a good sport about it, and while he never admits it, I think he secretly likes the “strange” food that I force on him 🙂

I bought a pack of baby bok choy from Costco last week and thought it would be the perfect dish to try on my parents.  It’s a pretty common dish in our house, but not among their usual array of dinner dishes.  I think baby bok choy is preferrable in this dish over regular bok choy, but you can also use napa cabbage.  I typically serve this dish with coconut rice (simply cook rice with a can of coconut milk, adding enough water to fulfill liquid requirement).  Sometimes we eat our bok choy saute as a stand-alone for a delicious vegetarian dinner.  Other times, I will add diced chicken on top of the rice and bok choy.  On this particular occasion, I fixed a spicy honey chicken to go along with the bok choy and rice.

Do you want to try some wildly new on your family?  I promise that this dish will be well received.  Make sure you serve with the coconut rice, though, as it seems to bring all the flavors together nicely.


Bok Choy Saute

Baby bok choy works best in this recipe, but napa cabbage works well also. Serve as a side dish or main course.


  • 2 pounds bok choy (baby)
  • 2 tablespoons olive oil, extra-virgin
  • 1 teaspoons sesame oil
  • 1 1/2 tablespoons garlic, minced
  • 3 tablespoons soy sauce


Rinse and coarsely shred, chop or tear bok choy into smaller pieces.
Heat oils in large pan. Add minced garlic and saute until you can smell the aroma.
Add bok choy to the heated pan and mix around with garlic. Place lid on pan and allow to steam for about 5 minutes.
Remove lid and add soy sauce to bok choy and allow to saute in sauce for a few more minutes.
Serve over coconut rice.

*Allergy Changes*
Soy: Use a few splashes of flavored rice vinegar in place of the soy sauce.


Recipe shared at Allergy Friendly Friday, Real Food Wednesday, Gluten-Free Wednesdays, What’s On Your Plate, Simple Lives Thursday, Pennywise Platter and Slightly Indulgent Tuesdays.

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8 Responses to Recipe: Bok Choy Saute

  1. Lisa says:

    Michelle, this sounds delicious!!

  2. Kelleigh says:

    I love greens. What a delicious meal. Can’t stop thinking about bok choy now, lol!

  3. What would you recommend in place of the sesame oil? This sounds amazing. My husband is allergic to sesame….I’m sure there is something that would be a good replacement!~
    ~lisa @ oc

    • Cook says:


      Sesame oil has a very strong flavor/presence in food, hence the reason for a small amount. A little goes a long way. However, not using it in this recipe, I don’t think would alter the flavor too much. In fact, I know I’ve forgotten to add it in before. If you would like a little variety in your oils, you can certainly substitute olive oil for the sesame oil, but don’t feel like you have to sub anything. Hope that helps. This dish is really, really good!


  4. Dana says:

    Made this tonight, with the coconut rice and chicken on the side. Absolutely delicious! My first time cooking bok choy and I am totally hooked.

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