Braised Bok Choy – a simple and delicious side dish with an Asian flare!
Can’t wait for you guys to try this super easy side dish!
Baby bok choy
Table of Contents
Get yourself some baby bok choy – there isn’t anything wrong with regular bok choy, it just won’t fit in your pan very well and the bigger the leaves…the bigger they wilt.
How to Braise Bok Choy
Cut off the little knobs on the end. And even some of the white “meat.”
Soak for about 30 minutes… this is mainly to get all the grit and grime off.
All clean. And yes, look at the water when you take the leaves out – you will be happy you soaked them. Gross.
Take a large saute pan with a cover and add chicken stock, soy sauce, sesame oil, butter, garlic and red pepper flakes….. it is sooo good!
Bring to simmer, add bok choy and cover – it doesn’t take long!
Remove and serve immediately. Feel free to save that amazing sauce and utilize it in any other recipe – or just pour over some good ole’ fashioned steamed white rice….
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Braised Bok Choy
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
A simple step-by-step tutorial on How To Cook Bok Choy that is so easy! A great addition or side dish to any meal!
Ingredients
- 2–3 bunches of baby bok choy
- 1/2 cup chicken stock
- 1/2 cup soy sauce (sub coconut aminos if Whole30/Paleo)
- 1/2 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 tablespoon ghee or butter (sub plant-based butter)
- 1/2 teaspoon red pepper flakes (omit if you don’t want spice)
Instructions
- Cut off the ends of each bok choy bunch and then cut in half lengthwise.
- Soak leaves for a minute or two to remove dirt and grime; rinse.
- In a large skillet, add chicken stock, soy sauce, sesame oil, garlic, butter, and red pepper flakes.
- Bring to a medium-high heat to boil and stir to mix.
- Add bok choy leaves and cover; reduce heat to simmer. Carefully turn with tongs after 1.5 minutes. Remove after another 1.5 minutes.
- Serve immediately.
Notes
- Storage: if you have leftover bok coy, keep it in an airtight container in the fridge for 3-5 days. It can get a little soggy during the reheating process so we try to enjoy it immediately.
Carter Shore says
I made this, added a little Ginger and 5 spice.
Added a little cornstarch slurry to the sauce.
Threw 5-6 frozen cooked shrimp in at the end to warm them up.
Made a hearty simple meal, the crunchy Bok Choy and bitter green leaves combined with the shrimp and sauce, it was fabulous with green tea.
Easy, quick, satisfying!!
Thanks!!