Bok choy, a versatile and nutritious Asian green, can be prepared in a variety of delicious ways. Here’s a step-by-step guide on how to cook bok choy, covering several popular methods.
Preparing Bok Choy
Before cooking, it’s essential to prepare the bok choy properly.
Wash and Dry: Rinse the bok choy under cool water to remove any grit or dirt. For baby bok choy, you can plunge it a few times in a large bowl of water. Shake off excess moisture and thoroughly dry the exteriors with kitchen towels. Ensure the inside is dry as well, especially if you plan to sauté or stir-fry[4].
Trim and Cut: Remove any discolored outer stalks and trim the ends. For baby bok choy, slice it in half lengthwise or into quarters if it’s large. For larger bok choy, cut away the leafy green sections, stack them, and cut crosswise into thin strips. Cut the stalks into small pieces, about ½ to 1 inch in size, and discard the root portion about 1 inch from the bottom[2][4].
Sauteing Bok Choy
Sauteing is one of the quickest and most flavorful ways to cook bok choy.
Heat the Pan: In a wide skillet, combine oil (such as avocado or olive oil), minced garlic, and a pinch of red pepper flakes over medium-low heat. Cook until the oil bubbles around the garlic, being careful not to let the garlic turn light brown[1].
Add Bok Choy: Place the bok choy in a single layer in the skillet. Sprinkle with about 1/4 teaspoon of salt and cook without stirring for 2 minutes or until the bottom turns light brown.
Flip and Cook: Flip the bok choy and cook for another 2 minutes, or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch.
Finish with Lemon: Serve the bok choy with a squeeze of lemon juice and a drizzle of olive oil on top[1].
Stir-Frying Bok Choy
Stir-frying is another popular method that enhances the natural sweetness of bok choy.
Heat the Wok or Skillet: Heat a wok or large skillet over high heat until the oil just starts to smoke. Add vegetable oil and sesame oil, then carefully place the bok choy cut-side down in a single layer. Cook without moving for 1 to 2 minutes until lightly browned, then flip and cook the other side for another 1 to 2 minutes[4].
Cook Aromatics: In the same pan, cook minced garlic, ginger, and sliced green onions in vegetable oil over medium heat until fragrant. Be careful not to burn the garlic.
Add Sauce: Whisk together soy sauce, broth, vinegar, sesame oil, honey, and red chili flakes in a small bowl. Add this sauce to the pan and cook for 30 seconds over medium-high heat to lightly thicken. Return the bok choy to the pan and stir-fry for a few minutes to create a delicious glaze[4].
Other Cooking Methods
Roasting
Roasting bok choy brings out its natural sweetness and adds a caramelized flavor.
Preheat the oven to 425°F (220°C).
Cut the bok choy in half or quarters and place it on a baking sheet.
Drizzle with oil, season with salt, pepper, and any desired spices, and roast for about 15-20 minutes until tender and slightly browned[2].
Steaming
Steaming is a gentle way to cook bok choy without losing its nutrients.
Place the bok choy in a steamer basket over boiling water.
Cover the pot and steam for about 5-7 minutes until the leaves are wilted and the stalks are tender[5].
Instant Pot
For a quick and easy method, use an Instant Pot.
Pour oil into the Instant Pot and press the “Saute” button. Let it cook for about 1 minute.
Add the bok choy and cook until it starts to wilt. Then, close the lid and set the valve to “Sealing.” Cook on high pressure for 1-2 minutes, followed by a quick release[5].
What to Serve with Bok Choy
Bok choy is versatile and can be served with a variety of dishes:
Proteins: It pairs well with brown sugar baked salmon, teriyaki chicken, baked tofu, skillet chicken breasts, Cajun shrimp, or cilantro lime shrimp[1].
Grains: Serve it alongside coconut rice, fried rice, fluffy quinoa, or plain Jasmine or Basmati rice[1].
Soups and Stews: Bok choy can be added to soups and stews in the last few minutes of cooking to preserve its texture and flavor[2].
Most Important Facts About Cooking Bok Choy
Preparation: Always wash and dry the bok choy thoroughly before cooking to remove grit and excess moisture.
Cutting: Cut baby bok choy in half or quarters, and larger bok choy into strips and small pieces, discarding the root portion.
Sauteing: Cook bok choy in a single layer in a skillet with oil, garlic, and red pepper flakes over medium heat until the bottom is browned, then flip and cook until the leaves wilt.
Stir-Frying: Heat a wok or skillet over high heat, cook the bok choy cut-side down until browned, then stir-fry with aromatics and a sauce for added flavor.
Versatility: Bok choy can be roasted, steamed, or cooked in an Instant Pot, and it pairs well with various proteins, grains, and other dishes.
Cooking Time: Bok choy cooks quickly; sautéing and stir-frying take about 4-6 minutes, while roasting and steaming take around 15-20 minutes.
By following these steps and tips, you can enjoy bok choy in a variety of delicious and healthy ways.
