Sautéed Bok Choy with Snow Peas

I made this easy sautéed bok choy with snow peas recipe, along with veggie potstickers and garlic rice for lunch today because my daughter was home from school after a painful dental procedure and needed soft, healthy food. This easy bok choy & snow pea recipe was ready within 10 minutes and tasted fantastic. We all loved it, especially my daughter.

Sautéed Bok Choy with Snow Peas

Ingredients:

• 1 tbsp butter
• 1 tsp toasted sesame oil
• ¼ yellow onion, thinly sliced
• 2 heads of baby bok choy, sliced in half lengthwise
• Handful of snow peas
• 1 clove of garlic, thinly sliced
• 1 tbsp soy sauce
• Sea salt and freshly cracked pepper, to taste, if needed
• Spicy chili crisp

How to Make Sautéed Bok Choy with Snow Peas:

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk, then cut each in half lengthwise.

Heat the butter and toasted sesame oil in a large skillet over medium heat. Add onion and cook, stirring often, for 2 minutes.

Add the bok choy, snow peas, garlic slivers, and soy sauce, then stir until coated.

Cook for 3-4 minutes or until the greens wilt and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper if needed.

Pour onto a serving plate and serve immediately with spicy chili crisp on the side.

Sautéed Bok Choy with Snow Peas

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Side Dish

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp butter
• 1 tsp toasted sesame oil
• ¼ yellow onion, thinly sliced
• 2 heads of baby bok choy, sliced in half lengthwise
• Handful of snow peas
• 1 clove of garlic, thinly sliced
• 1 tbsp soy sauce
• Sea salt and freshly cracked pepper, to taste, if needed
• Spicy chili crisp

Instructions

• Cut the baby bok choy in half lengthwise. Cut out the core at the bottom. Remove each stalk, then cut each in half lengthwise.
• Heat the butter and toasted sesame oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 2 minutes.
• Add the bok choy, snow peas, garlic slivers, and soy sauce, then stir until coated.
• Cook for 3-4 minutes or until the greens wilt and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper if needed.
• Pour onto a serving plate and serve immediately with spicy chili crisp on the side.

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