Braised Asian Baby Bok Choy

Braised Bok Choy
Braised Bok Choy. Katie Workman /
  • 20 mins
  • Prep: 8 mins,
  • Cook: 12 mins
  • Yield: Serves 4

This is a simple side dish that will round out an Asian influenced meal, though frankly I could just eat the whole pound of bok choy on its own and call it a day.  The super easy braising liquid turns into a sauce that is flavorful and aromatic, and the boy choy braised on the stovetop turns silky but retains its texture.  The bok choy is really nice served over rice to soak up all of the sauce.

Baby bok choy is a very versatile vegetable that you may have encountered in stir-fries in Chinese restaurants.  It can be sliced and sautéed, it’s great in soups, it can be steamed, and it’s lovely braised whole of halved.   Choose heads with full, dark leaves, and white stalks with no brown spots.  Use as soon a s possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 4 days.  Before using rinse and shake dry.

Choy sum, which is very similar to bok choy, can also be used.

What You'll Need

  • 1 pound baby bok choy
  • 3/4 cup chicken broth (or vegetable broth)
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • 2 teaspoons ginger (minced fresh)
  • 1 teaspoon garlic (minced)
  • 1/2 teaspoon sesame oil
  • Garnish: sliced scallions

How to Make It

  1. Halve the boy choy lengthwise and rinse it well under cold running water, making sure to gently separate the leaves to get any dirt out.
  2. In a large saucepan combine the broth, butter, soy sauce, ginger and garlic, and bring to a simmer over medium high heat.  Add the boy choy, cover, and simmer for 7 to 8 minutes until the bok choy is tender but not mushy.  
  3. Remove the bok choy using tongs to a shallow serving bowl and return the pot with the braising liquid to medium high heat.  Simmer until the liquid is reduced to ⅓ to ½ cup, then add the sesame oil and pour the sauce over the bok choy in the platter. Garnish with scallions if desired.

    How to Peel Fresh Ginger:

    Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin teaspoon.  Click here for the video!

    Also try these Clean and Spicy Asian Greens and Asian Grilled Portobello Mushrooms! For more Asian inspired dishes, check out the recipes for Baby Back Ribs, Spicy Sesame Marinade, Beef Kebabs, Orange Hoisin Shrimp, and Salmon.

    Want to expand your cooking flavors? Here are Asian Ingredients for the Pantry, a roundup of my favorite Asian sauces that my family loves. And when you're ready to go further, there's More Asian Ingredients to Explore and Asian Noodles.

    Nutritional Guidelines (per serving)
    Calories 52
    Total Fat 4 g
    Saturated Fat 2 g
    Unsaturated Fat 1 g
    Cholesterol 8 mg
    Sodium 427 mg
    Carbohydrates 3 g
    Dietary Fiber 1 g
    Protein 3 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)