Sautéed Baby Bok Choy Recipe (2024)

cooked this tonight to compliment a grilled flank steak marinated lightly with teriyaki. First of all, I cut the bok choy in half longitudinally so I could clean them better. I left more of the ends on so they wouldn't separate. Then cooked them much longer so they would be carmelized. Fantastic result.

Sauteed bok choy whole-per recipe- but found that stalks took too long to cook/steam to softness-and leaves were overcooked. Next time I quartered the bok choy as recommended in other recipes and cooking was faster and more uniform along the stalk.

Great & easy, but some tweaks are needed. Add 2 scallions to the minced aromatics. Substitute fish sauce for soy sauce. (As is, the recipe is bland.) Slice the bok choy lengthwise to ensure that bulb pieces are small enough to soften. As noted by others, the recipe is entirely too wet. Delete the broth. Substitute half the canola oil w sesame oil. Further cooking to reduce the wetness would overcook the bok choy. Instead, after cooking, drain & then add salt, as needed.

Sam Sifton, please start including photos with your recipes!!

You can freeze whole ginger root and grate it right from the freezer as needed. Great recipe. Cut the bok Choy in half to facilitate cleaning them and they cook better that way too. Love this.

Do not cook the bok choy as long as this recipe suggests. If you cook it until the stalks are soft your bok choy will be bitter and slimy. After adding the bok choy, sautee and continuously stir until leaves are just wilted. Then add sauces and cook for barely another minute. Again, do NOT wait for the stalks to become soft. Your bok choy will taste horrible.

Very good. The thick ends of the bok choy didn't cook quite enough in the directed amount of time. To cook it longer would make the thin end mushy. Next time, I'll try making slits in the thick end before cooking.

Maybe my baby bok choy were tiny--or maybe people are being timid with the heat. I found that following the recipe resulted in the leafy bits getting pleasantly soft while the (fully cooked) stalks stayed satisfyingly toothsome. Whole baby bok choy aren't hard to clean. This recipe is a favorite!

Not my area of expertise, but I'm quite sure that soy sauce contains gluten.

I separate greens from white, cut white into 4-5 pieces.Saute white in oil till tender crisp, add greens and Oyster sauce, stir to coat . Serve Easy and excellent

Served leftovers at room temperature along with leftover sautéed salmon, also at room temp. Absolutely delicious. Thank you!

A favorite in my household. We sometimes sub green beans for the bok choy but otherwise follow the directions as written.

Soy sauce varies. Check ingredients. Buying a brand with no wheat doesn't affect the soy sauce so far as I can tell, and makes it easier if you are cooking for someone with celiac.

If you just cut off the thick ends as the recipe suggests it will all fall apart and cook nicely. If you use as much ginger as recommended it will not be bland. Cooked per instructions with no tweaks and it was great first time trying it.

Love the dish’s strong rich taste with a hint of sweetness. I substituted coconut aminos for soy sauce due to food sensitivity to soy. I used an Asian broad leaf vegetable. The farmer said it was similar to bok choy (looks like spinach but don’t recall its name ) and added hedgehog mushrooms. This is the second time making this. It’s easy and fantastic. Will have leftovers with filet mignon tomorrow.

I added a shallot to the aromatics. I also used bok choy since I couldn’t find baby bok choy anywhere. As someone had suggested I cooked the white stalks first and added the greens shortly after. Delicious!!!

Times and quantities are accurate.

Super easy, tasty, and fast. Next time, I think I will halve the baby box choi lengthwise, to get a bit more of a stir fry effect on the cut side. Also, it would be easier to eat that way.

I( only had one baby bok choy so I halved the recipe but I think it would be better to just use the full amount of soy sauce/water etc. The halved amount of garlic and ginger seemed fine. I did cut the bok choy into thirds based on others' suggestions in the notes, and that worked well.

It was delicious! I used excellent toasted sesame oil and I grated Hawaiian ginger instead of mincing. I used smoked paprika for the spice. It resulted in a gentle, flavorful dish.

Nice and easy, but I’d increase the soy sauce or add something else salty

Oh, SO good! I cooked mine with just a very few changes to adjust how I needed to serve:Two baby book chops, quartered lengthwise. Did not add water/stock, as I pulled them off after a few mins of adding soy (aminos were perfect). Placed in a bowl while I seared my tuna (4 mins, max), the book chop was PERFECT, and a perfect companion to my super fresh BigEye Tuna.with a simple salad, perfect meal!

Solid recipe; no notes! Prepared as a side for the Momof*cku Bo Ssam.

Absolutely easy and delish!

This recipe doesn’t seem like much as it’s coming together but results in some of the most flavorful bok choy I’ve ever had

A lot of (conflicting) criticism. I cooked according to the recipe since it is my experience that Times correspondents know what they are talking about. The Bock Choy was cooked but not overcooked. Nothing tasted slimy or bitter. I found I was able to clean without difficulty. The sauce was a simple accompaniment that allowed the taste of the bock choy to come through. My advice - cook as directed. Don't change anything.

So easy and so good. I used sweet soy sauce.

The only book choi available were rather large. I quartered them and rinsed them, leaving them to soak in cold water to make sure any grit was gone, then followed the recipe, letting the bok choi braise for 6 minutes instead of 3. The results were mildly sweet, a great accompaniment to the roast salmon with miso cream I served them with.

Added a fried egg on top……perfect quick lunch!