How to Cook Bok Choy

Learn how to cook bok choy! Tossed in a sweet and savory sauce, this sautéed baby bok choy recipe is insanely flavorful and simple to make.

Sautéed baby bok choy

Right after radishes and asparagus, bok choy is one of the first vegetables to appear at our local farmers markets in the spring. I love this Asian leafy green. If you haven’t worked with it before, it has a delicate flavor with hints of mustardy spice, and you can eat every part of it – the crisp, juicy stalks as well as the lush, dark green leaves. It lends itself well to all sorts of recipes. Try tossing it into a stir fry or soup. Steam it and add it to a grain bowl. Or enjoy it raw in a salad, sandwich, or wrap!

If you’d like some more specific suggestions for how to cook bok choy, don’t worry, I’ve got you covered. Below, you’ll find a quick and easy sautéed baby bok choy recipe, plus links to additional bok choy recipes worth trying.

So grab this tasty green the next time you’re at the farmers market or grocery store! There are so many delicious ways to use it.

Baby bok choy on marble

But first, what is bok choy?

Also known as pac choi, pak choy, and Chinese white cabbage, bok choy is a member of the mustard family. It’s related to vegetables like turnips, napa cabbage, and broccoli rabe, which you can tell from its mild, mustardy flavor.

These days, numerous varieties are available at farmers markets and grocery stores. They all look slightly different – some have green stems instead of white, while others have gorgeous purple leaves. Have fun experimenting with them! In general, differences in color and shape won’t affect how you cook this vegetable. But one factor will: size.

The recipe below calls for baby bok choy, which you see pictured here. These adorable little heads have relatively tender stems and leaves, and they range from about 3 to 10 inches in length. Before cooking, you can simply halve or quarter them. By contrast, if you have large, mature heads, I recommend separating the stems and leaves. Chop the stems and add them earlier in a dish’s cooking process. Then, add the leaves close to the end, cooking until they’re just wilted.

Recipe ingredients - Asian greens, tamari, mirin, rice vinegar, garlic, red pepper flakes, sesame seeds, and sesame oil

How to Cook Bok Choy

This sautéed baby bok choy recipe is one of my favorite methods for how to cook bok choy. Here’s what you’ll need to make it:

  • Baby bok choy, of course! You’ll need 1 pound, about 3 to 4 heads, depending on their size.
  • Avocado oil – For the pan. It helps the greens brown as they cook.
  • Tamari or soy sauce – For salty, savory flavor.
  • Rice vinegar – For tang.
  • Mirin – This syrupy Japanese rice wine adds sweetness and complexity to this recipe. If you can’t find it, feel free to use honey instead.
  • Toasted sesame oil – For toasty, nutty flavor.
  • Garlic – It adds savory, garlicky bite.
  • Red pepper flakes – For heat.
  • And sesame seeds – They’re the perfect nutty, crunchy garnish for the tender greens.

Find the complete recipe with measurements below.

Close-up shot of baby bok choy

Start by washing the vegetables. Grit and sediment can settle at the base of each head, between the thick parts of the stems. Gently separate the leaves (but don’t break them apart!), and carefully rinse between them.

Next, cut the heads. Slice them in half if they’re very small, or quarter them if they’re larger. Meanwhile, make the sauce by stirring together the tamari, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes with 1 tablespoon water in a small bowl.

Halved baby bok choy on marble

Then, cook. Heat the avocado oil in a large skillet over medium-high heat. Add half the heads, cut side down, and cook until browned. Flip, and cook until browned on the second side. Remove them from the pan and repeat with the remaining heads. Add all the veggies back to the pan and pour in the sauce. Toss, then cover and cook until the stems are tender.

Finally, serve. Transfer to a platter, sprinkle with sesame seeds, and enjoy!

Stir fried bok choy recipe in skillet

Bok Choy Recipe Serving Suggestions

This sautéed baby bok choy recipe is an incredibly flavorful, easy side dish. Serve it with any protein you like. It would be fantastic with crispy sesame tofu, baked tofu, tempeh, or a sunny-side-up-egg and a scoop of quinoa or rice.

Looking for more ways to use this Asian green? Try one of these recipes:

What are your favorite bok choy recipes? Let me know in the comments!

Bok choy recipe

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Sautéed Baby Bok Choy

rate this recipe:
5 from 19 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4
This sautéed baby bok choy recipe is a quick, easy, and delicious side dish. Serve it with any protein you like and a scoop of quinoa or rice.


  • 1 tablespoon tamari or soy sauce
  • 1 tablespoons water
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon mirin or ½ teaspoon honey
  • 1/4 teaspoon toasted sesame oil
  • 1 garlic clove, chopped
  • Pinch of red pepper flakes
  • 2 teaspoons avocado oil
  • 1 pound baby bok choy, 3 to 4, halved or quartered
  • Sesame seeds, for sprinkling


  • In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes.
  • Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
  • Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
  • Transfer to a platter, sprinkle with sesame seeds, and serve.

Sources: Johnny’s Selected Seeds


5 from 19 votes (16 ratings without comment)

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Rate this recipe (after making it)

  1. Carol

    5 stars
    This is my first time trying bok choy. This was so delicious!! I’ll be cooking this several times a week from now on!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carol, I’m so glad you loved it!

  2. Lisa

    Could you do this in the air fryer?

  3. Vivian

    5 stars
    Made this for the first time tonight and put it on spicy pork noodle soup. It was soooo good! I will definitely be making it again.

  4. Tamara

    5 stars
    This was really good, I’ve made it few times now everyone enjoys it. was good with or without the pepper flakes

  5. Khin_mya_swe

    I am going to try your recipe for bokchoy
    And let you know how it turns out

  6. Sabrina from

    thank you, I eat greens daily as part of my diet, mostly spinach, so this is a nice change! thank you

  7. Robin

    I’m so glad you posted this. Costco has started carrying bok choy and I’ve wanted to buy some but wasn’t quite sure I would have enough ways to cook and serve it. Thanks 😊

    • Jeanine Donofrio

      I hope you enjoy it! I also love to thinly slice raw bok choy and use it in a slaw in place of cabbage if you’re looking for another use!

  8. Bette

    Yum! But I think I’d cut in half first, then wash (as I do leeks) in order to get any dirt out from inside. I can’t wait to make this, thank you!

    • Jeanine Donofrio

      That’s a great tip!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.