This Seared Bok Choy recipe is the perfect flavorful side dish. Simple to make in under 10 minutes, full of Asian-inspired flavors, and deliciously tender.
Every dinner needs a delicious and easy vegetable side. Through my many years of cooking and recipe developing, I have absolutely found some truly fun side dishes that make dinners flavorful and veggie-loaded (try the Tex-Mex Roasted Cabbage Steaks, trust me), I always seem to finding more. And sometimes the simplest ones are the most delicious…like this recipe for seared bok choy.
Bok choy (also referred to as Chinese cabbage) is a slightly sweet, slightly bitter, beautifully tender veggie that you might have had in a stir-fry or soup. However, bok choy is a delightfully delicious veggie all on its own and makes for the most amazing and flavorful side when seared. The searing process brings out the veggie’s natural flavors and gives bok choy a tender, yet slightly crisp texture. Paired with an easy (yet flavorful) vinaigrette and some sesame seeds, this easy bok choy recipe feels like something you might order at a restaurant but is easy enough to make at home on any weeknight. And since bok choy is incredibly nutrient-dense and full of vitamins, this side dish is as healthy as it is tasty.
Bonus: this recipe is entirely plant based, dairy-free, easily gluten free, vegetarian, and just magical. My 11-year-old daughter also reports that she feels like your kids will like it as much as she does, so let us also call it family-friendly.
How to make seared bok choy: step-by-step
Suggested Adaptions
- If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar.
- No baby bok choy? You can use larger bok choy, just cut them in quarters so that they cook in the directed time.
What to serve this recipe with
Other flavorful veggie sides to make
- 15-Minute Garlic Sautéed Eggplant
- 15-Minute Sautéed Bell Peppers
- Super Easy Oven Baked Sweet Potatoes
- 20-Minute Honey Roasted Parsnips
- Garlic Parmesan Sautéed Shaved Brussels Sprouts
Did you try this bok choy recipe and now you’re hungry for more?
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Seared Bok Choy with Sesame Vinaigrette
Ingredients
- 3 Tablespoons low-sodium soy sauce or tamari, or coconut aminos
- 1 teaspoon rice vinegar*
- 1½ teaspoon toasted sesame oil
- 2 teaspoons honey or maple syrup, or cane sugar
- ¼ teaspoon garlic powder
- 1 Tablespoon avocado oil or vegetable oil
- 1 pound baby bok choy, halved large bok choy, quartered
- 1 Tablespoon sesame seeds
- ¼ cup sliced scallions optional
Instructions
- In a small bowl or liquid measuring cup, add the soy sauce, rice vinegar, sesame oil, honey, and garlic powder. Whisk to combine.
- Heat oil in a large skillet over medium-high heat. Add the bok choy in one layer cut side down. Cook until browned, 1 to 2 minutes, then flip over and cook on the other side for a minute. The bok choy is cooked when the leaves are wilted and the bulb part is tender but still crisp. You may have to do this in 2 or 3 batches, depending on the size of your pan. Do not overcrowd you pan, as the bok choy won't cook evenly.
- Once all the bok choy is browned and softened, add it all back to the pan and turn off the heat.
- Pour the vinaigrette over the cooked bok choy and stir to coat.
- Transfer the bok choy to a serving platter or bowl then sprinkle with the sesame seeds and scallions, if using. Serve warm or at room temperature.
Notes
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
Yum!! This was a quick and delicious way to eat bok choy from our friend’s garden. Thanks for another amazing recipe!
So glad you enjoyed it as much as we do, Margaret!