Easy Bok Choy Recipe

Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked.

This was a strech for me as I have never ventured into bok choy before. I used a nonstick pan and about a tablespoon of olive oil. Followed the suggestions cooking the white pieces with the garlic which I grated over the top, first. I also grated in a bit of fresh ginger. When they were softened I added the greens and let them steam uncovered until wilted. Stiring occasionally. I sprinkled some sea salt on when served. The results were great. Light, crunchy, quite tasty and my husband agreed. We will do this again. Thanks so much!

Classic and simple side; great for any Asian themed main dish. I used regular bok choy and started with some sliced mushrooms and the white parts first, adding the green parts the last few minutes. Not fancy or in-your-face but overall, very good. Thanks Frantic Cook!

Though I'm sure I've had Bok Choy in Asian food many times, I never had it alone till recently at a dinner party. The cook made it basically the same way as this recipe, except for adding some sliced fresh ginger. I followed the method in this recipe, using a large head of Bok Choy, and added: A few Tbsp thinly sliced crystallized ginger 3 big garlic cloves, thinly sliced 1/4 medium onion thinly sliced A few shakes reduced sodium soy sauce i sautéed the above together, then tossed in: a few handfuls of fresh spinach leaves, sliced into strips. and as it was looking a bit dry, I added: About 1/4 c broth from a Chinese restaurant Delicious! The photo was taken after it sat on the stove for awhile, so it doesn't look as fresh and green as it had been

I browned garlic in olive oil then added baby Bok choy with 2 tablespoons of Soy Sauce. I skipped the salt and it had a perfect flavor.

This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.

Baby bok choy is the way to go... so tender & tasty - I added sautéed shallot, mushrooms & garlic, as well as some julienned carrots. Will have this for dinner a couple times with either shrimp or dumplings. Yum!! 😋

We used full-size bok choy, as the store had no baby bok choy available. This was a side veggie at Thanksgiving, and it was a big hit. I cooked it in a wok and allowed it to steam covered most of the cooking time. Simple and delicious.

I enjoyed this simple but flavorful recipe. I did however add 2 tablespoons of chicken broth while cooking. My husband loved it!

Thanks for the clear instructions. Just made bok choy for the first time and it was delicious! I like to follow recipes like this by taste so I put loads of added olive oil as it fried with fresh garlic. I also mixed in my favorite steak seasoning (I like it on everything fried haha sodium free) which added really good flavor with a little bit of salt. I also used a lid so it was steaming at the same time, I find it cooks better like that sometimes. Definitely going to be making this again!

I made this last night, and it was very easy to make! The only reason I took away one star, is because it was very bland!! I ended up adding garlic powder, Morton's Season Salt, and Liquid Aminos- which is healthy alternative to soy sauce. Now THAT, gave it flavor and made the dish very tasty! I love simple ideas like this, but remember, it will be extremely boring if you only add the crushed fresh garlic.

I just followed the recipe and it tasted great!

Nice with onions

My kitchen smelled heavenly while cooking.

It’s crazy how easy this is for something so tasty.

Simple and just right

I've never made Bok Choy before but I do enjoy it at restaurants. Who knew it was so simple! Great side dish!

Super easy, basic recipe for folks like me who are cooking with bok choi for the first time. Such a versatile produce!

The flavor hit harder than expected.

So easy, even for a beginner like me.