Bok Choy 101: How To Cook Bok Choy

Steak Salad With Vegetables in a Bowl

What is bok choy? You’ve likely heard people mention this Asian vegetable once or twice but never had the opportunity to try it. Many people share your struggle and wish to learn more about preparing bok choy.

You’re in luck because we’re here to teach you how to make it at home. If you keep reading, you’ll get to learn more about this tasty but healthy treat. And, of course, we’ll share our favorite recipe.

So, if you wish to know how to cook bok choy, you’re in the right spot.

And, to try the best bok choy Florida has to offer, visit Glass & Vine.

What is Bok Choy

Chinese white cabbage, or bok choy, is an Asian vegetable consisting of tender dark green leaves and off-white-colored stalks. Bok choy is a staple of Asian cuisine and is featured in plenty of our favorite dishes.

The green parts are compared with spinach due to their mild bitterness.

This vegetable comes in two sizes – larger stalks that you cut when preparing and cute baby ones that need no modifications. At certain times, people consume fresh leaves, but our advice is to cook the entire vegetable. The preparation will improve the taste.

Finding the Best Bok Choy

There are specific details to look out for when selecting bok choy. Your goal is to find vegetables with bright green leaves and no wilting. The stalks should be off-white in color and quite firm to the touch. There should be no brown spots on any of the pieces.

Keep in mind that some varieties have pale yellow stalks instead of off-white.

You can store this Asian delicacy for 3 to 5 days if it’s kept in a loosely closed plastic bag and refrigerated. But don’t wash it until it’s time for cooking.

How To Maximize Flavor

Creating layers of flavor is something we can accomplish with aromatics. That’s why, in this recipe, we include items like garlic, ginger, and green onions. They provide the dish with earthiness and pungency.

Once cooked in vegetable oil, these ingredients will become fragrant. But be very careful when doing so. Garlic burns easily, and that’s something we need to avoid. 

On top of that, at the end of our cooking process, we’ll add a sauce that will further improve the flavor of bok choy. This soy sauce-based mix is perfect for stir-frying and will take the dish to a different level.

We recommend stir-frying if you wish to get the most flavor out of the bok choy you’re preparing. A wok will give the best results when doing this, but a nonstick skillet can also tenderize the greens and give decent browning to the pieces.

Once both sides are browned, you can start stir-frying. The sauce will infuse more flavor to the dish, but more on that in the detailed instructions.

How To Cook Bok Choy

Here’s our favorite seared bok choy recipe. The instructions may seem overwhelming at first, but don’t get discouraged. Following each step will ensure you end up with the tastiest Asian dish you’ve ever made.

But first, get everything from the ingredients list.


You won’t need much to learn how to cook bok choy. Just a few essential kitchen items will be enough to complete the recipe successfully.

  • Wok
  • Wok Spatula
  • Colander


  • 1 lb Baby bok choy
  • 2 tbsp Vegetable broth
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil (divided)
  • 1 tbsp Rice vinegar
  • 1 tsp Honey
  • 2 tbsp Vegetable oil (divided)
  • 1/8 tsp Red chili flakes
  • 1 tbsp Garlic (minced)
  • 2 tsp Ginger (minced)
  • 1/4 tsp Sesame seeds
  • 1/4 cup Green onions (thinly sliced)


Step 1

We’ll start preparing bok choy by rinsing it with water. Once it’s clean, shake the excess water and dry the vegetable with paper towels. Using a kitchen towel is also acceptable.

Step 2

You’ll need to cut each bok choy in half lengthwise for step 2.

Step 3

Find a small bowl, and in it, combine broth, soy sauce, vinegar, only 2 tsp of sesame oil, red chili flakes, and honey. Save that for later. We’ll need it for step 9.

Step 4

If you have a wok, this is the perfect opportunity to use it. If not, find a 12-inch nonstick skillet. Add 1 tbsp vegetable oil and 1 tbsp sesame oil to the heated skillet/wok and let it heat the oil until it starts smoking. Then, proceed to step 5.

Step 5

It’s time to place the bok choy pieces into the hot oil. Our advice is to use tongs for this action if you wish to avoid oil splashes and unwanted burns.

Place the vegetable pieces in a single layer making sure they are positioned cut side down. Lightly press down the bok choy to create contact with the hot surface.

Step 6

Preparing bok choy doesn’t take long. After 1 to 2 minutes in the hot oil, the vegetable will start to brown. You don’t need to move any pieces during that time.

Once the time has passed or you notice bok choy pieces getting the wanted color, you should flip them. Wait for another 1 to 2 minutes, and you’re done with the first part.

Step 7

Transfer the bok choy to a plate.

Step 8

Into the wok, add 1 tbsp vegetable oil, followed by ginger, garlic, and green onions. Stir for the next 30 seconds or until you can smell the beautiful fragrance you just created.

Step 9

Pour the soy sauce mixture into the wok and let it thicken. It doesn’t take longer than 30 seconds.

Step 10

Finally, put the bok choy back into the wok. Stir-fry for the next 1-2 minutes, and you’ll complete the perfect recipe.

Step 11

Transfer your creation to a platter, garnish with sesame seeds, and serve.


Special diets require modifications to the recipe, but there are options out there that make this dish edible even for the pickiest eaters.

To make our bok choy recipe gluten-free, use coconut aminos instead of soy sauce. Gluten-free tamari is also an acceptable option.

If you need to make this dish paleo, you’ll need to switch the soy sauce with coconut aminos, vegetable oil with olive oil, and finally, use maple syrup instead of honey.

Visit Glass & Vine

To try this and many more tasty recipes, visit Glass & Vine. Our place is known for having a breathtaking venue, helpful staff, and the best food you’ll find in Florida.

Give us a visit, and you’ll see why our guests keep coming back.