What Is Bok Choy?
Bok choy, also known as pok choi or pak choy, is a type of Chinese cabbage with crisp white stalks, dark green leaves, and mild, slightly peppery flavor. This hearty, leafy vegetable commonly used in Asian cuisine. Bok choy recipes can be roasted, sauteed, stir-fried, or even grilled.
Ingredients & Substitutions
Here I explain the best ingredients for cooking bok choy, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Bok Choy – Choose vibrant, leafy bok choy to avoid burning — fewer leaves means it will burn more easily by the time the stalks are done — and ensure even cooking. If your bok choy isn’t very leafy, cut into fewer pieces. You can make either regular roasted bok choy or roasted baby bok choy. The time will be approximately the same, but if you use very small baby bok choy, you may need to reduce the roasting time. Avocado Oil – Adds flavor and helps the seasonings stick. You can use other heat-safe oils, such as olive oil or coconut oil, for bok choy recipes as well. Sesame oil is a popular flavor pairing, but it burns easily, so it’s best to drizzle on at the end if you want to add it. Sea Salt & Black Pepper Garlic – I prefer fresh garlic for cooking bok choy, but you could use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience. Thinly sliced garlic would also be delicious here (this option would be similar to my garlic roasted green beans).
How To Cut Bok Choy
Cutting this vegetable for roasting is pretty straightforward: If you like, you can drizzle the bok choy with soy sauce, coconut aminos, and/or rice vinegar, add minced ginger in addition to the garlic (or use ground ginger instead), or sprinkle with crushed red pepper flakes for a kick.
How To Cook Bok Choy
This section shows how to make this roasted bok choy recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. To do this, simply cut off the root instead of only trimming it, and then pull apart the leaves. Depending on how you’ll use them, you can leave the leaves whole, or stack them and cut lengthwise and then crosswise.
Storage Instructions
Store: Keep leftovers from this bok choy recipe in an airtight container in the fridge for up to 3-4 days. Reheat: Place in a preheated oven at 300 degrees F for a few minutes until warm, or gently heat it in a skillet over medium-low heat, stirring occasionally. Freeze: Transfer to a freezer-safe container or zip lock bag, and store in the freezer for up to 3 months.
More Ways To Cook Bok Choy Recipes
Roasting is my favorite way to cook this veggie, but it’s not the only way! Here are some other ways to cook it:
Sauteed – This is one of the fastest methods… sauteed bok choy takes just 10 minutes, using the same ingredients as this recipe. Cut the bok choy the same way as above. Heat olive oil in a large skillet over medium heat and saute the garlic. Then, add the bok choy in a single layer, season with salt and pepper, and saute for 2-3 minutes per side, until browned. Add a splash of water to the pan, cover, and cook for a few more minutes, until tender. You can add a couple teaspoons of sesame oil at the end as well. Grilled – Preheat the grill to medium-high heat. Cut and season the bok choy the same way as above. (Skip the garlic and use garlic powder instead to prevent burning.) Place bok choy on the grill and grill for 3-4 minutes per side, until the stems are tender and leaves are slightly charred. If you prefer less browning, use medium heat instead. Stir Fry – Chop up the bok choy into bite-sized pieces and throw it into a chicken stir fry, beef stir fry, or vegetable stir fry made in a wok (add it in the last few minutes of cooking). Bok choy stir fry is also delicious by itself, similar to how I make sauteed spinach. Soup – Bok choy leaves make a nice addition to ramen, or you can use sliced bok choy in place of cabbage in beef cabbage soup. Salad – Chopped bok choy goes perfectly with Japanese ginger salad dressing for an easy salad. You can add carrots, sliced radishes, celery, or nuts for extra crunch.
What To Serve With Bok Choy
You can serve just about any protein with roasted bok choy! Chicken, fish, beef — you name it. Here are some ideas:
Chicken – For a simple protein, make air fryer chicken thighs while you’re cooking bok choy in the oven, or slow cook your chicken thighs for a comforting meal. If you want a show-stopping meal, pair it with honey garlic chicken or aromatic Thai basil chicken. For a spicy kick try tandoori chicken. Steak – You can’t go wrong with a classic sirloin steak, but if you want a fancier meal, make a filet mignon. For an Asian-inspired meal, pair it with my fiery pepper steak recipe. Fish – Recipes for bok choy go well with pan seared salmon or quick tilapia in the air fryer for a weeknight dinner. You can also try Chilean sea bass for a classy meal. Pork – For a complete Asian-inspired meal, serve this simple side with my crispy pork pork belly recipe or try sweet and savory honey glazed pork chops. Rice – Fried rice (or cauliflower fried rice) works well, but regular also works depending on what you’re making for the main dish. Garnishes – These are not required, but you can garnish this bok choy recipe with a sprinkle of sesame seeds, fresh lemons cut into wedges, or sliced green onions.
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