Braised Asian Baby Bok Choy

By
Katie Workman
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
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Updated on 11/23/21
Stir Fried Baby Bok Choy recipe

 The Spruce
Prep: 8 mins
Cook: 12 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
52 Calories
4g Fat
3g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 52
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 454mg 20%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 3g
Vitamin C 30mg 152%
Calcium 114mg 9%
Iron 1mg 7%
Potassium 465mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple side dish that will add some tasty vegetables to any Asian influenced meal. The super-easy braising liquid turns into a sauce that is flavorful and aromatic. Since the bok choy is braised on the stovetop, it turns silky but retains its texture. It's tasty 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 or halved. If you prefer your dishes on the spicier side, feel free to add some chili flakes to the braising liquid or have some hot sauce like Sriracha on hand for a tableside addition. Along with scallions, chopped cilantro or even peanuts would be a nice flavor addition to the baby bok choy.

Choy sum, which is very similar to bok choy, can also be used. Baby bok choy can be found at most Asian markets or better grocery stores in the produce aisle. Choose heads with full, dark leaves, and white stalks with no brown spots. Use as soon as possible and keep in the refrigerator, unwashed, in a plastic bag for no more than 4 days. Before using, rinse and shake dry.

This recipe calls for chicken broth, but if you want to keep this a vegetarian dish, just swap it out with vegetable broth. In a pinch, water would work too, but a broth will provide a deeper and richer flavor. If there is any leftover, store the bok choy in a sealed container in the refrigerator. It can be eaten cold, room temperature, or warmed.

Ingredients

  • 1 pound baby bok choy

  • 3/4 cup chicken broth, or vegetable broth

  • 1 tablespoon butter

  • 1 tablespoon soy sauce

  • 2 teaspoons ginger, minced

  • 1 teaspoon minced garlic

  • 1/2 teaspoon sesame oil

  • Sliced scallions, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Halve bok choy lengthwise and rinse well under cold running water, making sure to gently separate leaves to get any dirt out.

  3. In a large saucepan, combine broth, butter, soy sauce, ginger, and garlic, and bring to a simmer over medium-high heat.  Add bok choy, cover, and simmer for 7 to 8 minutes until bok choy is tender but not mushy.  ​

  4. Remove bok choy using tongs to a shallow serving bowl and return pot with braising liquid to medium-high heat. Simmer until liquid is reduced to 1/3 to 1/2 cup, then add sesame oil and pour sauce over bok choy in the platter. Garnish with scallions and any other toppings you desire.

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