Aren’t you tired of the same old greens? Bok choy is about to become your new kitchen superstar—from quick weeknight stir-fries to elegant dinner party sides. Whether you’re craving something spicy, savory, or downright comforting, these 18 recipes have you covered for every craving and occasion. Ready to fall in love with this versatile veggie? Let’s dive in!
Garlic Soy Stir-Fried Bok Choy
Unbelievably quick and packed with flavor, this garlic soy stir-fried bok choy has become my go-to weeknight side dish after discovering how perfectly it pairs with everything from grilled chicken to simple rice bowls. I actually started making this regularly after my neighbor gifted me an enormous bunch of bok choy from her garden—now I’m hooked on that crisp-tender texture and savory sauce.
Ingredients
- For the bok choy:
- 1 lb baby bok choy
- 2 tbsp vegetable oil
- For the sauce:
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
Instructions
- Trim 1/4 inch from the bottom of each baby bok choy head and separate the leaves.
- Rinse the bok choy leaves thoroughly under cold running water to remove any dirt, then pat completely dry with paper towels. Tip: Dry leaves thoroughly to prevent oil splatter and ensure proper searing.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
- Add the prepared bok choy to the hot skillet in a single layer, working in batches if necessary.
- Cook the bok choy undisturbed for 2 minutes to develop a light sear on one side.
- Flip the bok choy using tongs and cook for another 2 minutes until leaves are wilted but stems remain crisp-tender.
- Push the bok choy to one side of the skillet and add 3 cloves of minced garlic to the empty space.
- Cook the garlic for 30 seconds until fragrant but not browned. Tip: Keep garlic moving constantly to prevent burning, which makes it bitter.
- Add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/4 teaspoon of red pepper flakes directly to the garlic.
- Stir the sauce ingredients together for 15 seconds until well combined and slightly thickened.
- Toss the bok choy with the sauce until evenly coated, about 1 minute. Tip: The sauce should lightly glaze the bok choy without making it soggy.
- Remove the skillet from heat immediately to prevent overcooking.
Hearty yet delicate, this bok choy maintains that perfect crunch while soaking up the garlicky soy sauce in every bite. I love serving it alongside jasmine rice with a fried egg on top for a complete meal, or tossing any leftovers into next day’s lunch salad for extra texture.
Sesame Ginger Bok Choy Salad
Usually I’m all about elaborate meals, but this sesame ginger bok choy salad has become my go-to when I want something fresh and flavorful without spending hours in the kitchen. It’s the perfect balance of crisp and savory that even my picky nephew devours—and he normally runs from anything green!
Ingredients
- For the Salad:
- 1 large head bok choy (about 6 cups chopped)
- 1/2 cup shredded carrots
- 1/4 cup sliced almonds
- For the Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
Instructions
- Rinse the bok choy under cold water to remove any dirt.
- Chop the bok choy into 1-inch pieces, discarding the tough base.
- Place the chopped bok choy in a large salad bowl.
- Add the shredded carrots to the bowl with the bok choy.
- Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden brown. Tip: Keep a close eye—almonds can burn quickly once they start toasting!
- Let the toasted almonds cool for 2 minutes before adding them to the salad bowl.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until fully combined. Tip: Freshly grated ginger makes a huge flavor difference compared to powdered—it’s worth the extra minute!
- Pour the dressing over the salad ingredients in the large bowl.
- Toss the salad thoroughly with tongs to coat every piece evenly. Tip: Don’t overdress—start with half the dressing, taste, and add more if needed.
- Serve immediately or chill for 10 minutes if you prefer a colder salad.
Perfectly crisp bok choy holds up beautifully against the tangy-sweet dressing, while the toasted almonds add a satisfying crunch. I love serving this alongside grilled chicken or stuffing it into lettuce wraps for a light lunch—it’s versatile enough to shine on its own or complement any main dish.
Spicy Sautéed Bok Choy with Chili Oil
You know those weeknights when you want something healthy but crave serious flavor? This spicy sautéed bok choy has become my go-to—it’s ready in minutes and satisfies that need for something fresh with a kick.
Ingredients
For the bok choy:
– 1 lb baby bok choy, ends trimmed
– 2 tbsp vegetable oil
For the sauce:
– 2 tbsp chili oil
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
Instructions
1. Rinse 1 lb baby bok choy under cold running water to remove any dirt, then pat completely dry with paper towels.
2. Cut each bok choy in half lengthwise from stem to leafy end.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place bok choy halves cut-side down in the hot skillet in a single layer, working in batches if needed.
5. Cook bok choy undisturbed for 2 minutes until cut sides develop golden-brown sear marks.
6. Flip bok choy with tongs and cook leafy sides for 1 minute until slightly wilted but still bright green.
7. Push bok choy to one side of skillet and add 2 cloves minced garlic and 1 tsp grated ginger to empty space.
8. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
9. Pour 2 tbsp chili oil, 1 tbsp soy sauce, and 1 tsp rice vinegar directly over garlic and ginger.
10. Toss everything together until bok choy is evenly coated in sauce, about 1 minute.
11. Remove skillet from heat immediately to prevent overcooking.
Every time I make this, I’m amazed how the bok choy stems stay crisp while the leaves soak up that spicy chili oil. The garlic and ginger create this incredible aroma that fills the kitchen—I love serving it over steamed rice to catch all the extra sauce, or alongside grilled chicken for a complete meal that never feels heavy.
Braised Bok Choy with Mushrooms
Last week, I found myself staring at a beautiful bunch of bok choy at the farmers market and knew exactly what I wanted to make for dinner. This braised bok choy with mushrooms has become my go-to weeknight side dish because it comes together in under 20 minutes and makes any meal feel special. I love how the earthy mushrooms complement the tender greens – it’s the kind of simple yet impressive dish that always gets compliments.
Ingredients
For the aromatics and mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
For the bok choy and sauce
- 1 pound baby bok choy, halved lengthwise
- 1/2 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 30 seconds until fragrant but not browned.
- Add 8 ounces sliced cremini mushrooms in a single layer, cooking undisturbed for 2 minutes to develop golden color.
- Flip the mushrooms and cook for another 2 minutes until both sides are browned and mushrooms have released their liquid.
- Arrange 1 pound halved baby bok choy cut-side down in the skillet, nestling them among the mushrooms.
- Pour 1/2 cup vegetable broth and 2 tablespoons soy sauce around the bok choy, being careful not to pour directly over the cut sides.
- Cover the skillet with a tight-fitting lid and reduce heat to medium, braising for 5 minutes until bok choy stems are tender when pierced with a fork.
- While the bok choy braises, whisk together 1 teaspoon cornstarch with 2 tablespoons water in a small bowl until completely smooth.
- Uncover the skillet and drizzle the cornstarch mixture evenly over the sauce, stirring gently to combine.
- Cook uncovered for 1 minute, stirring constantly, until the sauce thickens and coats the vegetables.
- Remove from heat and drizzle with 1 teaspoon sesame oil, gently tossing to distribute.
Keeping the bok choy cut-side down during braising helps it develop a beautiful sear while staying crisp-tender. Knowing when the sauce has thickened perfectly comes with practice – it should coat the back of a spoon without being gloppy. This dish shines when served immediately over steamed rice, where the savory sauce soaks into every grain.
Bok Choy and Tofu Miso Soup
Crisp autumn evenings always have me craving something warm and nourishing, and this bok choy and tofu miso soup has become my go-to comfort food—it’s the kind of meal that feels like a hug from the inside, especially after a long day chasing my toddler around the backyard.
Ingredients
– For the broth: 4 cups water, 1 tbsp sesame oil, 2 tbsp white miso paste
– For the vegetables and protein: 1 cup firm tofu (cubed into 1/2-inch pieces), 2 cups baby bok choy (chopped into 1-inch pieces), 1/2 cup sliced scallions
– For seasoning: 1 tbsp soy sauce, 1 tsp grated fresh ginger
Instructions
1. Heat 1 tbsp sesame oil in a medium pot over medium heat for 1 minute until shimmering.
2. Add 1 tsp grated fresh ginger and sauté for 30 seconds until fragrant—be careful not to burn it, as this can turn bitter.
3. Pour in 4 cups water and bring to a gentle boil, which should take about 5–7 minutes.
4. Reduce heat to low and whisk in 2 tbsp white miso paste until fully dissolved to preserve its probiotic benefits.
5. Add 1 cup cubed firm tofu and simmer for 3 minutes to warm it through without breaking it apart.
6. Stir in 2 cups chopped baby bok choy and cook for 2 minutes until leaves are wilted but stems remain slightly crisp.
7. Mix in 1 tbsp soy sauce and 1/2 cup sliced scallions, then remove from heat immediately to keep the scallions bright and fresh.
8. Ladle the soup into bowls and let it rest for 1 minute before serving to allow flavors to meld. Just spoonfuls of this soup reveal silky tofu against the gentle crunch of bok choy, while the miso broth wraps everything in umami warmth—I love topping it with extra scallions and a drizzle of chili oil for a spicy kick that makes it feel brand new each time.
Honey Glazed Bok Choy with Cashews
Recently, I discovered this honey glazed bok choy recipe during a frantic weeknight when my vegetable drawer was looking sparse—it’s become my go-to side dish that even my picky eater kids will devour. There’s something magical about how the sweet honey balances the slight bitterness of the bok choy, and those toasted cashews add the perfect crunch that makes it feel special enough for company.
Ingredients
For the bok choy:
– 4 baby bok choy, halved lengthwise
– 1 tbsp olive oil
– 1/4 tsp salt
For the glaze:
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp red pepper flakes
For garnish:
– 1/4 cup raw cashews
– 1 tbsp chopped green onions
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Rinse the bok choy halves under cold water, making sure to get between the leaves where dirt can hide.
3. Pat the bok choy completely dry with paper towels—this helps them get nicely browned instead of steaming.
4. Arrange the bok choy halves cut-side up on the prepared baking sheet.
5. Drizzle the olive oil evenly over all the bok choy halves.
6. Sprinkle the salt evenly over the oiled bok choy.
7. Roast in the preheated oven for 8 minutes—the edges should be just starting to brown.
8. While the bok choy roasts, whisk together the honey, soy sauce, rice vinegar, and red pepper flakes in a small bowl until fully combined.
9. Remove the baking sheet from the oven and brush the honey glaze generously over all the bok choy halves, making sure to get between the leaves.
10. Return the baking sheet to the oven and roast for another 7 minutes, until the glaze is bubbling and the bok choy stems are tender when pierced with a fork.
11. While the bok choy finishes roasting, toast the cashews in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until they’re golden brown and fragrant.
12. Transfer the roasted bok choy to a serving platter and sprinkle with the toasted cashews and chopped green onions.
Nothing beats the contrast of tender-crisp bok choy with that sticky-sweet glaze and the satisfying crunch of cashews—I love serving this alongside simple grilled chicken or spooning any extra glaze over steamed rice to soak up every last drop.
Bok Choy and Shrimp Stir-Fry
Tired of the same old weeknight dinners? I was too, until I discovered this lightning-fast bok choy and shrimp stir-fry that’s become my go-to when I’m short on time but craving something fresh and flavorful. The crisp-tender vegetables paired with plump shrimp always hit the spot after a long day at work.
Ingredients
– For the shrimp: 1 lb large shrimp, peeled and deveined; 2 tbsp cornstarch; 1/2 tsp salt
– For the vegetables: 4 baby bok choy, chopped into 1-inch pieces; 1 red bell pepper, sliced into 1/4-inch strips; 3 cloves garlic, minced
– For the sauce: 1/4 cup soy sauce; 2 tbsp rice vinegar; 1 tbsp honey; 1 tsp sesame oil; 1/2 cup chicken broth
Instructions
1. Pat the shrimp completely dry with paper towels, then toss with cornstarch and salt in a medium bowl.
2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 90 seconds per side until pink and slightly curled.
4. Transfer the shrimp to a clean plate using tongs, leaving any oil in the pan.
5. Add the bok choy and red bell pepper to the hot pan, stirring constantly for 3 minutes until slightly softened.
6. Push the vegetables to one side of the pan and add the minced garlic to the empty space, cooking for 30 seconds until fragrant.
7. Pour the soy sauce, rice vinegar, honey, sesame oil, and chicken broth directly over the vegetables.
8. Bring the sauce to a vigorous boil, then reduce heat to medium and simmer for 2 minutes until slightly thickened.
9. Return the cooked shrimp to the pan, tossing everything together for 1 minute to coat and heat through.
10. Remove from heat and serve immediately over cooked rice.
What I love most about this dish is how the bok choy stays wonderfully crisp while the shrimp remain juicy and tender. The sweet-savory sauce clings perfectly to every bite, making it feel much more sophisticated than its 20-minute prep time suggests. Try serving it over quinoa instead of rice for a fun twist that adds extra protein to your meal.
Roasted Bok Choy with Parmesan
Naturally, I’m always on the hunt for vegetable side dishes that feel special enough for company but easy enough for weeknights, and this roasted bok choy with Parmesan is my latest obsession—it’s the kind of recipe I find myself making twice in one week because it’s just that good.
Ingredients
– For the bok choy: 4 medium heads of bok choy, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
– For finishing: 1/4 cup grated Parmesan cheese, 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Rinse the bok choy heads under cold water to remove any dirt, then pat them completely dry with paper towels—this helps them roast instead of steam.
3. Cut each bok choy head in half lengthwise, from the stem through the leafy top.
4. Place the bok choy halves cut-side up on the prepared baking sheet in a single layer, ensuring they aren’t crowded.
5. Drizzle the olive oil evenly over all the bok choy halves, making sure to coat both the stems and leaves.
6. Sprinkle the salt and black pepper uniformly over the oiled bok choy.
7. Roast in the preheated oven for 12–15 minutes, until the edges of the leaves are crispy and the stems are tender when pierced with a fork.
8. Remove the baking sheet from the oven and immediately sprinkle the grated Parmesan cheese over the hot bok choy.
9. Drizzle the lemon juice evenly across the roasted bok choy to brighten the flavors.
10. Let the dish rest for 2–3 minutes before serving to allow the Parmesan to melt slightly from the residual heat.
You’ll love how the crispy, golden edges of the leaves contrast with the tender, juicy stems, while the nutty Parmesan and zesty lemon make it feel indulgent yet light—I sometimes serve it over creamy polenta or alongside grilled chicken for a complete meal that always impresses.
Bok Choy and Chicken Noodle Soup
Sometimes you just need a bowl of soup that feels like a warm hug, and this bok choy and chicken noodle soup is exactly that. I first made this on a rainy Sunday when my pantry was looking sparse, and now it’s become my go-to comfort meal whenever I’m craving something light yet satisfying. There’s something magical about how the tender chicken and crisp bok choy come together in that savory broth.
Ingredients
– For the broth base: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 8 cups chicken broth
– For the chicken and vegetables: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 4 cups chopped bok choy (white and green parts separated), 2 medium carrots (sliced into ¼-inch rounds)
– For finishing: 6 oz dried egg noodles, 1 tbsp soy sauce, ½ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in 8 cups chicken broth and bring to a boil over high heat.
5. Add sliced carrots and the white parts of bok choy to the boiling broth.
6. Reduce heat to medium-low and simmer for 10 minutes until carrots are tender-crisp.
7. Add 1 lb chicken pieces and simmer for 8 minutes until chicken is cooked through (165°F internal temperature).
8. Stir in 6 oz dried egg noodles and cook for 6 minutes until al dente.
9. Add the green parts of bok choy, 1 tbsp soy sauce, and ½ tsp black pepper.
10. Simmer for 2 more minutes until bok choy greens are wilted but still bright green.
Ultimately, what makes this soup special is the contrast between the silky noodles and the crunchy bok choy against the rich chicken broth. I love how the carrots add just enough sweetness to balance the savory notes, making each spoonful perfectly balanced. For an extra kick, sometimes I’ll stir in a teaspoon of chili crisp right before serving—it transforms the whole bowl into something truly spectacular.
Bok Choy Kimchi
Craving something tangy and crunchy that packs a probiotic punch? I first fell in love with homemade kimchi after my neighbor shared her family recipe, and this bok choy version has become my go-to for its quick fermentation and delicate texture. It’s perfect for kimchi beginners who want that signature kick without the lengthy wait.
Ingredients
For the bok choy:
– 1 pound baby bok choy, chopped into 1-inch pieces
– 1 tablespoon kosher salt
For the seasoning paste:
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons gochugaru (Korean red pepper flakes)
– 1 teaspoon sugar
– 2 tablespoons fish sauce
– 3 green onions, sliced into 1/2-inch pieces
Instructions
1. Place chopped bok choy in a large bowl and sprinkle with 1 tablespoon kosher salt.
2. Toss the bok choy thoroughly with your hands until all pieces are coated with salt.
3. Let the salted bok choy sit at room temperature for 2 hours to draw out moisture.
4. Rinse the bok choy under cold running water for 1 minute to remove excess salt.
5. Squeeze handfuls of bok choy firmly to remove as much liquid as possible.
6. In a separate bowl, combine 3 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons gochugaru, 1 teaspoon sugar, and 2 tablespoons fish sauce.
7. Mix the seasoning paste ingredients until they form a smooth, uniform consistency.
8. Add the squeezed bok choy and 3 sliced green onions to the seasoning paste.
9. Wearing disposable gloves, massage the seasoning paste into the bok choy for 3 minutes until evenly coated.
10. Pack the seasoned bok choy tightly into a clean 1-quart glass jar, pressing down to remove air pockets.
11. Leave 1 inch of headspace at the top of the jar for expansion during fermentation.
12. Seal the jar loosely to allow gases to escape during fermentation.
13. Place the jar in a cool, dark spot at 65-70°F for 24 hours.
14. Transfer the jar to refrigerator and let ferment for 3 more days before serving.
Fermented to perfection, this bok choy kimchi develops a satisfying crunch with just the right amount of tangy heat that makes it irresistible straight from the jar. I love serving it alongside grilled meats or crumbling it over steamed rice for an instant flavor boost that transforms simple meals into something special.
Bok Choy and Beef Ramen
Diving into a steaming bowl of ramen always feels like a warm hug after a long day, and this bok choy and beef version has become my go-to comfort food. I first made it during a rainy weekend when I was craving something hearty but didn’t want to spend hours in the kitchen—it’s surprisingly quick to pull together while still feeling special.
Ingredients
For the broth and beef:
– 1 lb beef sirloin, thinly sliced
– 6 cups beef broth
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 4 garlic cloves, minced
For the vegetables and noodles:
– 2 heads baby bok choy, chopped
– 4 packs instant ramen noodles (discard seasoning packets)
– 2 green onions, sliced
– 1 carrot, julienned
Instructions
1. Heat 1 tablespoon sesame oil in a large pot over medium-high heat until shimmering.
2. Add sliced beef sirloin and cook for 3-4 minutes until browned on all sides.
3. Remove beef from pot and set aside on a plate.
4. Add minced garlic to the same pot and cook for 30 seconds until fragrant.
5. Pour in 6 cups beef broth and 2 tablespoons soy sauce, then bring to a boil.
6. Reduce heat to medium and add chopped bok choy and julienned carrot.
7. Simmer vegetables for 5 minutes until bok choy stems are tender-crisp.
8. Add 4 packs of ramen noodles to the broth.
9. Cook noodles for exactly 3 minutes, stirring occasionally to separate them.
10. Return the cooked beef to the pot and heat through for 1 minute.
11. Remove from heat and stir in sliced green onions.
The tender beef melts in your mouth while the bok choy provides a satisfying crunch against the springy noodles. I love topping mine with a soft-boiled egg or sprinkling of toasted sesame seeds for extra richness—it makes the broth even more luxurious without much extra work.
Coconut Curry Bok Choy
Finally, after years of trying to get my family to eat more greens, I discovered this coconut curry bok choy recipe that even my picky eater requests weekly—it’s become our Tuesday night tradition that fills the kitchen with the most incredible aromas.
Ingredients
For the sauce
– 1 cup canned coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tsp brown sugar
– 1/2 tsp lime juice
For cooking
– 1 lb bok choy, trimmed and halved lengthwise
– 1 tbsp vegetable oil
– 2 garlic cloves, minced
– 1/4 cup water
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute. 2. Add 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. 3. Place 1 lb halved bok choy cut-side down in the skillet. 4. Cook for 3 minutes until edges are lightly charred. 5. Flip bok choy using tongs and cook for 2 more minutes. 6. Pour 1/4 cup water into the skillet and immediately cover with a lid. 7. Steam for 4 minutes until stems are fork-tender. 8. Transfer bok choy to a plate while keeping the skillet on heat. 9. Whisk together 1 cup coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, and 1 tsp brown sugar in a small bowl until smooth. 10. Pour the sauce mixture into the hot skillet. 11. Simmer sauce for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. 12. Stir in 1/2 tsp lime juice. 13. Return bok choy to the skillet and toss gently to coat in sauce. 14. Serve immediately. You’ll love how the tender-crisp bok choy soaks up that creamy, slightly spicy coconut curry sauce—it’s fantastic over jasmine rice or paired with grilled shrimp for a complete meal that feels both comforting and exciting.
Bok Choy and Pork Dumplings
Whenever I find myself craving something both comforting and fresh, these bok choy and pork dumplings are my go-to—they remind me of rainy afternoons spent learning to fold dumplings with my grandma, who always insisted the secret was in the pinch. There’s something so satisfying about creating little pockets of flavor by hand, and this recipe is my modern twist on her classic, with a veggie boost that makes them feel a bit lighter.
Ingredients
- For the filling: 1 lb ground pork, 2 cups finely chopped bok choy, 3 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil
- For assembly: 30 round dumpling wrappers, ¼ cup water (for sealing)
- For cooking: 2 tbsp vegetable oil, ½ cup water (for steaming)
Instructions
- In a large bowl, combine 1 lb ground pork, 2 cups finely chopped bok choy, 3 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, and 1 tsp sesame oil until well mixed.
- Place 1 rounded teaspoon of the filling in the center of a dumpling wrapper.
- Dip your finger in ¼ cup water and moisten the edges of the wrapper.
- Fold the wrapper in half over the filling and press the edges firmly to seal, pleating one side for a traditional look—this helps prevent leaks during cooking.
- Repeat steps 2–4 until all filling and 30 dumpling wrappers are used.
- Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 1–2 minutes.
- Arrange dumplings in a single layer in the skillet, leaving space between them to avoid steaming instead of crisping.
- Cook for 2–3 minutes until the bottoms are golden brown and crisp.
- Carefully pour ½ cup water into the skillet—it will sizzle—then immediately cover with a lid to trap steam.
- Reduce heat to medium and steam for 8–10 minutes until the wrappers turn translucent and the pork is fully cooked (no pink remains).
- Uncover and cook for 1–2 more minutes to re-crisp the bottoms if needed.
- Remove dumplings from the skillet and serve hot. Zero in on that perfect bite where the crisp base gives way to a juicy, savory interior, with the bok choy adding a subtle crunch that balances the rich pork. I love dipping them in chili oil or serving over a bed of steamed rice for a simple, satisfying meal that always disappears too fast.
Bok Choy and Scallion Pancakes
Just last week, I found myself staring at a beautiful bunch of bok choy in my CSA box wondering how to use it beyond stir-fries—that’s when I remembered my grandmother’s scallion pancake technique and decided to create this fusion version that’s become my new favorite quick dinner.
Ingredients
For the pancake batter:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon salt
For the vegetable filling:
– 2 cups finely chopped bok choy
– 1/2 cup thinly sliced scallions
– 1 tablespoon vegetable oil
For cooking:
– 3 tablespoons vegetable oil, divided
Instructions
1. Combine 1 cup all-purpose flour, 1/2 cup water, and 1/4 teaspoon salt in a medium bowl.
2. Whisk the batter mixture for 1 minute until completely smooth with no lumps.
3. Let the batter rest for 10 minutes at room temperature to allow the gluten to relax.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat for 2 minutes.
5. Add 2 cups finely chopped bok choy and cook for 3 minutes until slightly wilted.
6. Stir in 1/2 cup thinly sliced scallions and cook for 1 additional minute.
7. Transfer the cooked vegetables to the batter bowl and mix thoroughly.
8. Wipe the skillet clean with a paper towel and return to medium heat.
9. Add 1 tablespoon vegetable oil to the skillet and heat for 1 minute until shimmering.
10. Pour the entire batter-vegetable mixture into the hot skillet, spreading it evenly with a spatula.
11. Cook the pancake for 4 minutes until the edges appear golden brown and crispy.
12. Carefully flip the pancake using a large spatula, adding the remaining 1 tablespoon vegetable oil around the edges.
13. Cook the second side for 3 minutes until golden brown and cooked through.
14. Transfer the pancake to a cutting board and let it rest for 2 minutes before slicing.
Every bite delivers that satisfying crunch from the crispy edges while the tender bok choy and scallions create pockets of savory flavor throughout. I love serving these wedges with a quick soy-vinegar dip for lunch, or cutting them into smaller pieces as appetizers for game day—they disappear faster than I can make them!
Bok Choy and Bacon Fried Rice
Bok choy and bacon fried rice is one of those dishes that somehow manages to feel both indulgent and wholesome at the same time—it’s my go-to when I want something quick but packed with flavor, especially after a long day when takeout seems tempting but homemade just hits different. I love how the salty bacon pairs with the crisp-tender bok choy, and it’s a fantastic way to use up leftover rice from last night’s dinner, which I always seem to have sitting in my fridge.
Ingredients
– For the base: 4 slices thick-cut bacon, chopped; 1 large head bok choy, stems and leaves separated and chopped; 3 cups cooked and cooled jasmine rice; 2 large eggs, beaten; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons vegetable oil
– For the sauce: 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil
Instructions
1. Heat a large skillet or wok over medium-high heat and add the chopped bacon. Cook for 6–8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Tip: Save the bacon fat in the pan—it adds incredible flavor to the rest of the dish!
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
3. Add the chopped bok choy stems to the skillet and cook for 3–4 minutes, stirring frequently, until they start to soften and turn bright green.
4. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds, just until fragrant—be careful not to burn them.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs for 1–2 minutes, breaking them into small curds with your spatula as they cook.
6. Add the cooked jasmine rice to the skillet, breaking up any clumps with your spatula, and stir to combine everything evenly.
7. Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture, stirring constantly to coat every grain. Tip: Using cold, day-old rice prevents the fried rice from becoming mushy!
8. Add the chopped bok choy leaves and reserved crispy bacon to the skillet, and cook for another 2–3 minutes, stirring, until the leaves are wilted but still vibrant. Tip: Don’t overcook the bok choy leaves—they should retain a slight crunch for the best texture.
9. Remove the skillet from the heat and let the fried rice rest for 1 minute before serving. One of my favorite ways to enjoy this is topped with a soft-fried egg for extra richness, or alongside a simple cucumber salad to balance the savory notes. The rice is perfectly chewy, with pops of salty bacon and the fresh, crisp bite of bok choy in every forkful—it’s a dish that never fails to satisfy.
Steamed Bok Choy with Oyster Sauce
Every time I’m craving something light yet satisfying, this steamed bok choy with oyster sauce comes to mind—it’s my go-to side dish that never fails to impress with its simplicity and vibrant flavors. I first discovered this recipe during a busy weeknight when I needed something quick but nutritious, and now it’s a staple in my kitchen rotation. There’s something incredibly soothing about watching those emerald green leaves wilt perfectly under steam, ready to soak up that savory sauce.
Ingredients
For the bok choy:
– 1 pound baby bok choy
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 cup water
For the sauce:
– 3 tablespoons oyster sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/2 teaspoon sugar
– 1 teaspoon cornstarch
– 2 tablespoons water
For garnish:
– 1 tablespoon toasted sesame seeds
– 1 thinly sliced green onion
Instructions
1. Rinse 1 pound baby bok choy under cold running water, making sure to clean between the leaves where dirt often hides.
2. Trim about 1/4 inch from the bottom of each bok choy stem while keeping the leaves attached.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
5. Arrange the bok choy in the skillet in a single layer, placing them cut-side down.
6. Pour 1/4 cup water into the skillet around the bok choy, not directly over them.
7. Immediately cover the skillet with a tight-fitting lid to trap the steam.
8. Steam for 4 minutes until the stems are tender-crisp when pierced with a fork.
9. While the bok choy steams, whisk together 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon sugar in a small bowl.
10. In a separate small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water until smooth.
11. Transfer the steamed bok choy to a serving platter using tongs, arranging them neatly.
12. Pour the sauce mixture into the same skillet and bring to a simmer over medium heat.
13. Stir the cornstarch mixture again and add it to the simmering sauce.
14. Cook the sauce for 1 minute, stirring constantly, until it thickens enough to coat the back of a spoon.
15. Drizzle the thickened sauce evenly over the arranged bok choy.
16. Sprinkle 1 tablespoon toasted sesame seeds and 1 thinly sliced green onion over the top.
Outstanding in both texture and flavor, the bok choy stems remain satisfyingly crisp while the leaves turn silky soft, creating a wonderful contrast. That rich oyster sauce clings beautifully to every surface, delivering umami depth that makes this humble vegetable feel truly special. I love serving this alongside grilled salmon or spooning the extra sauce over steamed rice for a complete meal that always disappears quickly.
Bok Choy and Mushroom Lo Mein
Tired of takeout but craving those comforting noodle bowl flavors? This bok choy and mushroom lo mein has become my go-to weeknight dinner solution—it comes together faster than delivery and tastes even fresher. I actually started making this after my local Chinese restaurant closed, and now my family requests it more than any restaurant version.
Ingredients
For the sauce:
– 3 tbsp soy sauce
– 2 tbsp oyster sauce
– 1 tbsp sesame oil
– 1 tsp sugar
– 1/2 cup vegetable broth
For the noodles and vegetables:
– 8 oz lo mein noodles
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 oz cremini mushrooms, sliced
– 4 baby bok choy, chopped
– 2 green onions, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Cook the lo mein noodles for 4 minutes until al dente, then drain thoroughly.
3. Whisk together soy sauce, oyster sauce, sesame oil, sugar, and vegetable broth in a small bowl.
4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and begin to brown.
7. Push mushrooms to one side and add remaining 1 tablespoon vegetable oil to the empty space.
8. Add chopped bok choy and cook for 3 minutes until leaves wilt and stems become tender-crisp.
9. Pour the prepared sauce mixture into the wok, bringing it to a simmer.
10. Add drained noodles to the wok, tossing continuously with tongs for 2 minutes until noodles absorb the sauce.
11. Remove from heat and stir in sliced green onions.
Know that this lo mein delivers the perfect balance—the noodles stay wonderfully chewy while the bok choy provides a satisfying crunch against the meaty mushrooms. I love serving it straight from the wok with extra green onions scattered over the top, and sometimes I’ll add a fried egg for extra protein that makes the silky sauce even more luxurious.
Bok Choy and Egg Drop Soup
Sometimes the simplest soups are the most comforting, especially on those busy weeknights when I’m craving something warm and nourishing without spending hours in the kitchen. This bok choy and egg drop soup has become my go-to—it’s quick, packed with greens, and reminds me of the easy meals my mom would whip up when time was short. I love how the silky eggs mingle with the crisp-tender bok choy, creating a bowl that feels both light and satisfying.
Ingredients
- For the broth:
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- For the vegetables and eggs:
- 2 cups chopped baby bok choy
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Pour 4 cups of low-sodium chicken broth into a medium saucepan.
- Place the saucepan over medium-high heat and bring the broth to a gentle boil, which should take about 5 minutes.
- Stir in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil until well combined.
- Add 2 cups of chopped baby bok choy to the simmering broth.
- Cook the bok choy for exactly 3 minutes, until it turns bright green and slightly tender—this keeps it from getting mushy.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a smooth slurry.
- Slowly pour the cornstarch slurry into the soup while stirring continuously to prevent lumps.
- Simmer the soup for 2 more minutes, until it thickens slightly and coats the back of a spoon.
- In another bowl, lightly beat 2 large eggs with a fork until uniform in color.
- Hold a fork over the soup and slowly drizzle the beaten eggs in a thin stream, moving in a circular motion to form delicate ribbons.
- Let the eggs cook undisturbed for 30 seconds before gently stirring to set them fully.
- Remove the saucepan from the heat immediately to avoid overcooking the eggs.
Unbelievably silky and fresh, this soup has a brothy base that lets the mild bitterness of bok choy shine, while the egg ribbons add a soft, cloud-like texture. I sometimes top it with a sprinkle of green onions or a dash of chili crisp for extra warmth, making it perfect for cozying up on a chilly evening.
Summary
Deliciously versatile, these 18 bok choy recipes prove this humble vegetable can shine in any meal. Whether you’re craving quick stir-fries or comforting soups, there’s something here for every cook and occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your culinary creations! Don’t forget to pin this article on Pinterest to save these tasty ideas for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
