Bok choy is a great vegetable for many reasons; it's cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it's packed with nutritional goodness.

Chef John
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim bottom from boy choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves.

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  • Heat vegetable oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute.

  • Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more.

  • Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.

Nutrition Facts

90 calories; 6.9 g total fat; 0 mg cholesterol; 358 mg sodium. 5.9 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2015
Husband ate all of it. So servings were only for 2. Read More
(3)

Most helpful critical review

Rating: 3 stars
08/31/2017
Good base but found it a bit bland. Added hoisin sauce to the finished dish to liven it up. Read More
(1)
31 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/31/2014
This was quite tasty Read More
(3)
Rating: 4 stars
03/23/2015
Husband ate all of it. So servings were only for 2. Read More
(3)
Rating: 5 stars
02/19/2015
The best bok choy recipe we've tried. We received one large head of bok choy in our weekly CSA box and kept the remaining ingredients as the recipe original calls. Perfect! Read More
(3)
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Rating: 5 stars
04/11/2016
So delicious and great for a quick, healthy side dish! I wasn't feeling the red bell pepper tonight so I used Cremini mushrooms instead, cooking them an additional 4 or 5 minutes before adding the white bok choy stalks. I also had a skillet of fond left over from making some pork tenderloin, so I cooked this in that pan for additional flavor! Worked beautifully. Read More
(3)
Rating: 4 stars
11/14/2014
I love Bok Choy. I would leave out the soy sauce if I make it again. I thought it just made it too salty without any flavor boost. Maybe replace it with rice wine vinegar? Read More
(2)
Rating: 5 stars
07/31/2016
Fantastic dish! The only variation I did was sub with a yellow pepper because I didn't have a red one. I know all peppers have different tastes but this one worked too. YES I will be making this again and again! Thanks for posting the video. Read More
(2)
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Rating: 5 stars
07/09/2015
Made as written. Nothing was left. Read More
(1)
Rating: 3 stars
08/30/2017
Good base but found it a bit bland. Added hoisin sauce to the finished dish to liven it up. Read More
(1)
Rating: 5 stars
04/19/2016
Absolutely delicious! Loved this along with Chef John's Caramel Chicken. Read More
(1)