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Sautéed Bok Choy with Snow Peas

Prep Time5 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Pam


  • 2 tsp butter
  • 1 tsp sesame oil
  • 1/4 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
  • Hot chili oil


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