Sauteed Bok Choy Recipe

Prepare bok choy

Trim the root ends of the baby bok choy and separate heads if they are attached. Rinse thoroughly under cold running water, fanning the leaves to remove grit. Shake off excess water and pat dry with a clean towel or use a salad spinner. If bok choy heads are large, halve or quarter them lengthwise so pieces are roughly uniform (about 1.5–2 inches wide).

Prep aromatics and sauces

Thinly slice the garlic and finely julienne or grate the ginger. Measure soy sauce, oyster sauce, and broth and have sesame oil ready for finishing.

Heat pan

Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking (about 30–45 seconds).

Sear bok choy stems

Add the bok choy to the hot pan, cut-side down if halved, arranging in a single layer as much as possible. Let cook undisturbed for 1–2 minutes to get a light sear on the stems.

Add aromatics

Push the bok choy slightly to the side, add the butter to the pan. When the butter melts, add the sliced garlic and grated ginger. Stir continuously for about 20–30 seconds until fragrant but not browned.

Steam briefly

Pour the chicken or vegetable broth around the bok choy (not directly on the aromatics) and immediately cover the pan with a lid. Let steam for 1–2 minutes until the leaves are wilted and stems are tender-crisp. Check doneness with the tip of a knife: stems should pierce with slight resistance.

Finish with sauces

Remove the lid. Drizzle the soy sauce and oyster sauce over the bok choy and toss gently to coat. Add the sesame oil and continue tossing for another 15–20 seconds so flavors distribute evenly.

Season and spice

Taste and season with salt and black pepper. If using red pepper flakes for heat, sprinkle them now and toss to combine.

Plate and garnish

Transfer the sauteed bok choy to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot.