Here are a few easy, tasty ways to cook bok choy—crisp-tender and full of flavor 🥬
Simple Garlic Bok Choy (Best for weeknights)
Ingredients
- 2–3 heads bok choy (baby or regular), halved
- 1–2 tbsp oil (vegetable or sesame)
- 2 cloves garlic, minced
- Salt
- Optional: soy sauce, chili oil, oyster sauce
Instructions
- Wash bok choy well (dirt hides near the base).
- Heat oil in a pan over medium-high.
- Add garlic; sauté 10–15 seconds until fragrant.
- Add bok choy (cut-side down first).
- Cook 2–3 minutes, flip, cook 1–2 minutes more until stems are tender but still crisp.
- Season with salt or a splash of soy/oyster sauce.
Other Great Methods
Stir-Fry
- Slice bok choy.
- Cook stems first, then leaves.
- Add ginger, soy sauce, and a little sesame oil.
Roasted
- Toss halved bok choy with oil, salt, pepper.
- Roast at 220°C / 425°F for 12–15 minutes.
- Finish with lemon or chili crisp.
Steamed
- Steam 3–4 minutes until just tender.
- Drizzle with soy sauce and sesame oil.
Flavor Pairings
- Garlic & ginger
- Soy sauce or tamari
- Oyster sauce
- Sesame oil & seeds
- Chili oil or sambal
- Lemon or rice vinegar
If you want a Chinese-style garlic sauce, air fryer method, or bok choy with noodles or tofu, tell me what you’re making and I’ll tailor it.
