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Easy Bok Choy

Easy Bok Choy

Name: Easy Bok Choy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, crushed and chopped; 8 heads baby bok choy, trimmed and cut into bite-size pieces; salt to taste

Rating: 4.48 stars

120 Ratings
89 Reviews
21 Photos

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

By Frantic Cook

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Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Directions

Step 1

Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.

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Step 2

Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Cook's Notes:

Each "head" of baby bok choy is roughly the diameter of a can of soda.

The bok choy cooks down quite a bit, so the raw amount may look like it will be too much before cooking. You can use regular bok choy instead of baby bok choy if you like, although I prefer the sweeter and more delicate flavor of baby bok choy. If you want a more robust flavor, feel free to add some soy sauce or oyster sauce to the finished product, but personally I like to let the simple but delicious taste of the bok choy shine through.

Nutrition Facts

Per Serving:

150 calories; protein 13.7g 27% DV; carbohydrates 20.3g 7% DV; fat 5.2g 8% DV; cholesterol 0mg; sodium 629.2mg 25% DV. Full Nutrition

Reviews (89)

Most helpful positive review

CaraLF

11/29/2011

Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked. Read More

Helpful

(264)

Most helpful critical review

goodnews4u

10/31/2011

Not a dish we will be repeating. Read More

Helpful

(8)

120 Ratings

5 star values: 74
4 star values: 32
3 star values: 11
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CaraLF

11/28/2011

Helpful

(264)

naples34102

09/21/2011

This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site. Read More

Helpful

(136)

TaraAnne

10/04/2011

I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again. Read More

Helpful

(109)

Denise Dunning Hougland

06/07/2012

This was a strech for me as I have never ventured into bok choy before. I used a nonstick pan and about a tablespoon of olive oil. Followed the suggestions cooking the white pieces with the garlic which I grated over the top, first. I also grated in a bit of fresh ginger. When they were softened I added the greens and let them steam uncovered until wilted. Stiring occasionally. I sprinkled some sea salt on when served. The results were great. Light, crunchy, quite tasty and my husband agreed. We will do this again. Thanks so much! Read More

Helpful

(58)

SNOWBUNNII

12/30/2011

Made this for dinner and everyone enjoyed it. It is important to cook the white part of the bok choy first as the leaf part cooks quickly. Read More

Helpful

(42)

Melanie A

10/02/2011

This is simply delicious! I added four cloves of garlic since we love anything with garlic. I also powedered in some ginger powder since I didn't have any fresh root. I've seen people in China put tiny slivers of spicy red pepper in their bok choy to heat it up a bit. I would think you could even add red pepper flakes to it too and it would be fabulous! Thank you for an excellent base for bok choy. It was delicious. Read More

Helpful

(26)

merlion

01/10/2012

5 stars for ease and simplicity of making it. I used regular bok choy instead of baby bok choy as the price difference is horrendous! Read More

Helpful

(21)

OkinawanPrincess

10/25/2011

Perfect! I needed something quick and tasty but not competing with the main dish tonight. The prep, and sauté time took mere minutes to cook up the baby bok choy and it was done. I seasoned with a little Hawaiian sea salt and fresh ground black pepper. Simple and delicious! It still had the nice green color and was tender crisp. I served this with, “Japanese Ginger Pork,” and “Oriental Green Bean Salad,” also from this site. Read More

Helpful

(18)