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Seared Baby Bok Choy with Ginger Garlic Sauce

September 4, 2020 (Last Updated: October 30, 2020)

This seared baby bok choy recipe includes a sweet, sesame-ginger, garlic-soy sauce to drizzle on top! The seared bok choy is delicious enough on its own, but with that special sauce, it’s sensational! A perfect side dish that takes less than 30 minutes to make!

Seared baby bok choy on a plate, sitting on a table with a lace table cloth, 2 chop sticks and a small bowl of sesame seeds.

I LOVE baby bok choy. I can eat just this recipe all by itself for dinner, but I prefer it as a side dish to salmon or tilapia and rice. It’s also a great side dish to scallops or a thick steak, and served with a nice sake cocktail!

I also love bok choy as a dinner party side dish because I can slice it, make the sauce ahead of time, and simply sear it for 5-10 minutes before serving. In and out of the kitchen in no time!

4 raw, sliced baby bok choy on a cutting board.

Here’s the Process!

  • First, you’ll slice your vegetables.
  • Then, you’ll sauté garlic, scallions and ginger.
  • Next, you’ll make the tasty sauce.
  • Then, sear the baby bok choy.
  • And finally, drizzle it with the tasty sauce and serve.

A Few Tips!

1. Either use a pan with a lid or splatter screen.

The bok choy is going to sizzle and steam a bit. To keep your countertops clean (as well as your shirt), you might want to place a splatter screen on top of the pan, or place a lid on top that’s tilted to vent, allowing steam to escape.

2. Serve right after searing.

Bok choy can be served cold, but it starts to go a bit limp as it cools and isn’t really as appetizing cold as it is nice and hot off the pan, so serve immediately.

3. If you don’t have rice wine vinegar…

You can use white wine vinegar or even apple cider vinegar for the sauce. It will obviously taste different than intended, but it will still be tasty. Just don’t use balsamic vinegar.

6 seared baby bok choy in a pan being flipped over with a pair on tongs.

A Few Common Questions:

1. Is bok choy good for you?

Bok choy is very good for you! It’s in the same family as healthy favorites like broccoli, cauliflower, cabbage, Brussels sprouts, kale and collard greens. It’s loaded with antioxidants, vitamins, fiber, minerals and is even thought to help prevent certain cancers.

2. What does bok choy taste like?

Unlike some of its richer cousins, like Brussels sprouts, it has a mild flavor when cooked, similar to cabbage, but with a slightly peppery taste and crunch similar to a ripe, crunchy cucumber or celery. The leaves are similar to spinach and it doesn’t have much of an odor.

3. Can I use a big bok choy for this recipe if I can’t find baby bok choy?

You can, you’ll just have to slice it down to the size of baby bok choy so the recipe is consistent. I would suggest cutting the leaves off and chopping them. Then, once the bok choy is done searing, place the chopped leaves right on top. Allow them to wilt down and gently mix them together.

4. What do I need to make this recipe?

  • Sharp knife and cutting board
  • Fine grater or lemon zester – to grate ginger
  • Sauté pan
  • Splatter screen or pan lid
  • Small mixing bowl

How to Make Seared Baby Bok Choy with Ginger Garlic Sauce – Step by Step

A collage of 4 images showing how to prepare seared baby bok choy.

1. Mince 4 cloves of garlic

2. Grate 1½ tsp. fresh ginger

3. Thinly slice 2 oz. of scallions from the bulb up to the green. Slice a few extra to sprinkle on bok choy when finished.

4. Slice 3 baby bok choy carefully in half. For larger ones, slice into quarters.

A collage of 4 images showing how to make ginger garlic sauce and sear bok choy.

5. Add 1 tbsp. sesame oil to a sauté pan with grated ginger and sliced scallions. Sauté over MEDIUM heat for 2-3 minutes, until scallions look slightly brown. Then, add minced garlic. Mix into the oil, and allow to sauté for 2-3 more minutes, until garlic is perfectly brown.

6. Remove ginger, garlic and scallions from pan, into a small mixing bowl. Add 1 tbsp. sesame oil, 2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce (or Bragg’s Liquid Aminos), ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix and allow to sit while you sear the bok choy.

7. Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or lid, lifted at the side so steam can escape. Turn heat to HIGH and sear for 5 minutes.

8. Turn off heat and allow the pan to simmer down for a minute. Remove the screen or lid, and flip each bok choy over.

2 numbered images showing how to steam bok choy.

9. Mix together 2 oz. water and 1 tbsp. soy sauce. Pour into the pan. Turn heat back to HIGH, cover with the screen or lid (making sure to lift so it can vent, and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.

10. Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with your delicious sauce, sprinkle a few scallions and sesame seeds, and serve.

Seared bok choy on a plate with garlic ginger sauce, sprinkled with scallions.

I hope you love this seared baby bok choy recipe as much as I do! 

Help Yourself to More Tasty Side Dish Inspiration!

And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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Seared baby bok choy on a plate, sitting on a table with a lace table cloth.
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5 from 1 vote

Seared Baby Bok Choy with Ginger Garlic Sauce

This seared bok choy recipe includes a sweet, sesame-ginger, garlic-soy sauce to drizzle on top! The seared bok choy is delicious enough on its own, but with that special sauce, it’s over the top! A perfect side dish that takes less than 30 minutes to make!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Asian
Keyword: baby bok choy
Servings: 2 servings
Calories: 480kcal

Equipment

  • Sharp knife and cutting board
  • Fine grater or lemon zester - to grate ginger
  • Sauté pan
  • Splatter screen or pan lid
  • Small mixing bowl

Ingredients

For the Seared Bok Choy

  • 3 baby bok choy  - sliced in half
  • 1 tbsp. soy sauce - or Bragg's Liquid Aminos
  • 2 tbsp. sesame oil
  • 2 oz. water

For the Sauce

  • 4 garlic cloves - minced
  • 2 oz. scallions - thinly sliced
  • tsp. ginger - grated
  • 2 tbsp. sesame oil - 1 for the pan, 1 for the sauce 
  • 2 tsp. rice wine vinegar
  • 2 tsp. honey
  • 2 tsp. soy sauce - or Bragg’s Liquid Aminos
  • red pepper flakes - a sprinkle
  • ½ tsp. chili oil - optional
  • sesame seeds - optional

Instructions

  • Mince 4 cloves of garlic. Grate 1½ tsp. fresh ginger. Thinly slice 2 oz. of scallions from the bulb up to the green. Slice 3 baby bok choy carefully in half. For larger ones, slice into quarters.
  • Add 1 tbsp. sesame oil to a sauté pan with grated ginger and sliced scallions. Sauté over MEDIUM heat for 2-3 minutes, until scallions look slightly brown. Then, add minced garlic. Mix into the oil, and allow to sauté for 2-3 more minutes, until garlic is perfectly brown. 
  • Remove ginger, garlic and scallions from pan, into a small mixing bowl. Add 1 tbsp. sesame oil,  2 tsp. rice wine vinegar, 2 tsp. honey, 2 tsp. soy sauce (or Bragg’s Liquid Aminos), ½ tsp. chili oil (optional), and a sprinkle of red pepper flakes. Mix and allow to sit while you sear the bok choy.
  • Add 2 tbsp. sesame oil to the pan, and place sliced baby bok choy cut-side down, making sure each one is coated in oil on the bottom, and not overlapping another. Place a splatter screen on top, or lid, lifted at the side so steam can escape. Turn heat to HIGH and sear for 5 minutes. Turn off heat and allow the pan to simmer down for a minute. Remove the screen or lid, and flip each bok choy over.
  • Mix together 2 oz. water and 1 tbsp. soy sauce. Pour into the pan. Turn heat back to HIGH, cover with the screen or lid (making sure to lift so it can vent, and allow the bok choy too steam for 2-3 minutes, or until the water has evaporated.
  • Reduce heat, remove screen or lid, and make sure the leaves are nicely wilted and a little crispy. Remove bok choy from pan, and drizzle each with your delicious sauce, sprinkle a few scallions and sesame seeds, and serve.

Notes

Use a pan with a lid or splatter screen.
The bok choy is going to sizzle and steam a bit. To keep your countertops clean (as well as your shirt), you might want to place a splatter screen on top of the pan, or place a lid on top that's tilted to vent, allowing steam to escape.
Serve right after searing.
Bok choy can be served cold, but it starts to go a bit limp as it cools and isn’t really as appetizing cold as it is nice and hot off the pan, so serve immediately.

Nutrition

Serving: 3seared bok choy | Calories: 480kcal | Carbohydrates: 37g | Protein: 21g | Fat: 33g | Saturated Fat: 5g | Sodium: 1515mg | Potassium: 3278mg | Fiber: 13g | Sugar: 20g | Vitamin A: 56579IU | Vitamin C: 574mg | Calcium: 1354mg | Iron: 11mg

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