Best 2 Sautéed Baby Bok Choy Recipes

Sautéed baby bok choy is a quick and easy side dish that can be prepared in under 30 minutes. This versatile vegetable can be sautéed with a variety of ingredients, such as garlic, ginger, soy sauce, and oyster sauce. Sautéed baby bok choy is a healthy and delicious addition to any meal, and it is a great way to get your daily dose of vitamins and minerals. Bok choy is a good source of vitamin A, vitamin C, folate, and potassium. It is also low in calories and carbohydrates, making it a good choice for people who are watching their weight.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED BABY BOK CHOY

Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE

Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette image

Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

Fine sea salt
12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
1 tablespoon finely diced ginger
2 tablespoons shallots, finely diced
1 tablespoon oyster sauce
2 tablespoons sherry vinegar
6 tablespoons canola oil
1 tablespoon soy sauce
1/2 teaspoon freshly squeezed lime juice
Pinch of cayenne pepper
2 tablespoons unsalted butter
4 seven-ounce grouper fillets
Freshly ground white pepper
1 tablespoon sesame seeds, toasted

Steps:

Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.

Tips:

To save time, buy pre-washed baby bok choy.
Use a large skillet or wok to ensure that the baby bok choy cooks evenly.
Heat the oil over medium-high heat to prevent the baby bok choy from sticking to the pan.
Add the baby bok choy to the pan in a single layer. If the pan is too crowded, the baby bok choy will steam instead of sauté.
Stir the baby bok choy frequently to ensure that it cooks evenly.
Cook the baby bok choy until it is tender-crisp, about 3-5 minutes.
Add your desired seasonings and sauces to taste.
Serve the baby bok choy immediately.

Conclusion:

Sautéed baby bok choy is a quick, easy, and healthy side dish that can be enjoyed on its own or as part of a larger meal. It is a great way to add more vegetables to your diet and is a good source of vitamins, minerals, and antioxidants. With its slightly bitter flavor and crunchy texture, sautéed baby bok choy is a delicious and nutritious addition to any meal.