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Spicy Baby Bok Choy

Spicy Baby Bok Choy

This spicy baby bok choy is seared in a very hot skillet until golden brown & wilted then tossed in a spicy and delicious sauce. I found this recipe on the Culinary Scientist site and adapted it to work with what I had on hand as well as adding a little bit of minced lemongrass. I love how healthy, flavorful, and delicious this side dish is and it pairs nicely with easy sesame chicken, Szechuan chicken, and Korean flanken short ribs.

Spicy Bok Choy

Prepare the Sauce

Whisk together the soy sauce, vegetable broth, vinegar, 1 teaspoon of sesame oil, honey, and red chili flakes together in a small dish until well combined. Set aside until needed.

How to Cook Bok Choy

Heat 2 teaspoons of vegetable oil and 1 teaspoon of toasted sesame oil in a nonstick skillet until just smoking.

Add the quartered bok choy cut side down in a single layer in the skillet, lightly press down to make contact with the hot skillet.

Cook undisturbed for 1-2 minutes, until golden. Flip the bok choy over and continue to cook for 1-2 minutes. Remove from the pan and place on a plate.

Cook the Sauce

Heat the remaining 2 teaspoons of vegetable oil in the hot skillet over medium-high heat then add the green onions, garlic, ginger, and lemongrass, and cook, stirring constantly, for 30 seconds.

Add the well-whisked sauce and simmer for about 30-45 seconds until thickened. Return the bok choy to the skillet and toss to coat in the sauce.

Place the bok choy on a serving platter then drizzle with the remaining sauce. Serve immediately. Enjoy.

Spicy Bok Choy

Spicy Baby Bok Choy

Spicy Baby Bok Choy

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

Sauce:

  • 1 tbsp soy sauce
  • 1 tbsp vegetable broth
  • ½ tbsp rice vinegar
  • ½ tbsp sesame oil
  • ½ tsp honey
  • ⅛-¼ tsp crushed red pepper flakes, to taste

Bok Choy:

  • ½ lb baby bok choy, quartered lengthwise, cleaned & dried
  • 4 tsp vegetable oil, divided
  • 2 tbsp green onion, green & white parts, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp fresh ginger, minced
  • ½ tsp lemongrass, minced
  • ¼ tsp toasted sesame seeds
  • Pinch of black sesame seeds, optional

Instructions

  • Make the sauce by whisking together the soy sauce, vegetable broth, vinegar, 1 teaspoon of sesame oil, honey, and red chili flakes together in a small dish until well combined. Set aside until needed. 
  • Heat 2 teaspoons of vegetable oil and 1 teaspoon of toasted sesame oil in a nonstick skillet until just smoking. 
  • Add the quartered bok choy cut side down in a single layer in the skillet, lightly press down to make contact with the hot skillet
  • Cook undisturbed for 1-2 minutes, until golden. Flip the bok choy over and continue to cook for 1-2 minutes. Remove from the pan and place on a plate. 
  • Heat the remaining 2 teaspoons of vegetable oil in the hot skillet over medium-high heat then add the green onions, garlic, ginger, and lemongrass, and cook, stirring constantly, for 30 seconds.
  • Add the well-whisked sauce and simmer for about 30-45 seconds until thickened. 
  • Return the bok choy to the skillet and toss to coat in the sauce. 
  • Place the bok choy on a serving platter then drizzle with the remaining sauce.
  • Serve immediately. Enjoy.
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3 Comments

  1. I love bok choy and am always looking for new ways to serve it! This sounds so delicious. Can’t wait to try it!

  2. Mmmmmm will try this I love Bok Choy. Hope all is well, stay safe, Diane