This Easy Sauteed Teriyaki Bok Choy is the most delicious way to up your veggie intake! This sweet, savory and crisp dish dish will become one of your favorite healthy side dishes. This recipe is flavored with a quick and simple teriyaki sauce and is perfect served with grilled chicken, seared salmon or shrimp.
Easy Sautéed Teriyaki Bok Choy!
Simple, fresh and absolutely delicious. There’s nothing I love more than a dish that not only compliments any main dish item, but is also simple and comes together in one pan with ease. Less time, zero complications and minimal dishes. This recipe comes together in around 15 minutes (or less) using only one skillet.
WHAT IS BOK CHOY?
Bok choy, also referred to as pok choi or pak choi, is known as a type of Chinese cabbage. The entire leaf is edible – from the white bulb bottom to the flat, dark leaves at the top. You can find this vegetable in most grocery stores as either baby bok choy or as larger, more mature stalks.
If you have a hard time finding large or bay bok choy in your local grocery store, you can find baby bok choy at any Asian market.
INGREDIENTS NEEDED FOR THIS EASY SAUTEED TERIYAKI BOK CHOY
- Low-sodium soy sauce (or coconut aminos)
- Honey (or light brown sugar)
- Baby bok choy
- Shallots (or yellow onion)
- Rice vinegar
- Vegetable oil (or any high-heat oil)
- Minced garlic
- Cornstarch (can substitute with arrowroot or thickener of choice)
- Seasonings: ground ginger and salt
- Garnishments: red pepper flakes, chopped green onions and sesame seeds
RED PEPPER FLAKES – these are an optional garnishment and will add some heat to the dish. If you’re not a fan, I would use sparingly or simply omit.
CORNSTARCH – acts as a thickener for the teriyaki sauce. You can substitute with arrowroot or a thickener of your choosing.
SOY SAUCE – as with any of my recipes, I prefer to use low-sodium or salt-free products to control the amount of sodium that goes into a dish. If you use regular soy sauce, cut back on the salt added or omit entirely. Always season to taste. It’s important to taste test the teriyaki sauce as it’s cooking. Soy sauce can be substituted with coconut aminos.
VEGETABLE OIL – can substitute with any high-heat cooking oil – such as avocado oil, olive oil (not extra-virgin olive oil), sesame oil.
HOW TO & COOKING TIPS FOR BOK CHOY
- Cook halved or chopped. I prefer to slice the bok choy lengthwise, from the bulb end to the dark, green leaves. But you can cook it chopped for easier eating when served. I recommend sautéing the white, bulb ends for a few minutes prior to adding the dark leaves – which are softer and therefore will cook faster.
- Properly clean the stalks. Slice each bulb in half lengthwise from the white bulb end to the dark green, leafy end. Run under cold water to remove any sand or dirt that resides on the inside. Place cut-side down over paper towels to dry.
- Heat oil in skillet until hot. Add the shallots once the oil in the skillet is hot, but not smoking. Once the onions have cooked for 1 minute, add the bok choy cut-side down. The saute time will vary depending on how well done you prefer your vegetables. Time listed in the recipe card below reflects soft, green ends with a crispier, crunchier white bulb end.
MORE DELICIOUS AND SIMPLE RECIPES TO TRY
- Roasted Red Pepper Rigatoni
- California Roll Sushi Bowls
- Firecracker Chicken
- Sweet Sriracha Chicken Bowls
- Garlic Beef and Ramen Stir Fry
- Easy Mongolian Beef Bowls
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Easy Sautéed Teriyaki Bok Choy
- 2 lbs baby bok choy, 4-6 stalks (sliced in half lengthwise)
- 2 tsp sesame oil
- salt, (to taste)
- 1 1/2 tbsp vegetable oil
- 2 medium shallots, (minced)
- 1 tsp minced garlic
- 1/2 cup low-sodium soy sauce, (sub with coconut aminos, *see notes below)
- 6 tbsp honey
- 1 1/2 tsp ground ginger
- 2 tsp minced garlic
- 3/4 cup water
- 2 tbsp rice vinegar
- 1/2 tbsp cornstarch + 1-2 tbsp water, (sub with arrowroot or thickener of choice)
- sesame seeds
- red pepper flakes, (optional - will add heat)
- chopped green onions
- Combine ingredients for the teriyaki sauce into a medium sized bowl, whisk to combine and set aside.
- Place a large nonstick skillet over medium-high heat. Add vegetable oil.
- Once the oil is hot, add the minced shallots and garlic. Saute for 1 minute.
- After slicing and throughly washing the bok choy, pat dry with paper towels. Brush each with sesame oil and season with salt, to taste.
- Add the bok choy to the skillet, cut-side down. Allow to cook 2 minutes, covered. Flip the bok choy, re-cover and cook an additional 2-3 minutes - or until the bok choy reaches preferred doneness, flipping one more time if longer saute time is needed.
- Transfer to a plate and cover to keep warm.
- To the same skillet, add the sauce. Bring to a boil for 2 minutes. Reduce to a simmer.
- To a very small ramekin or bowl, combine the cornstarch with the water. Mix to thoroughly combine.
- Pour the cornstarch mixture into the skillet and continuously stir for 1-2 minutes, or until the sauce has thickened.
- Add the bok choy back to the skillet to rewarm and coat with teriyaki sauce.OR remove the skillet from heat and brush the teriyaki sauce over the bok choy before serving.
- Garnish with red pepper flakes, sesame seeds and chopped green onions.
I just made the bok choy teraki dish – I have a question I cooked the bok choy as directed, the bulb was crunchy but found the leaf portion very stringy. Did i overcook the choy? as well the sauce should I have reduced it to half or more found it was runny. loved the taste
Hey Betty! Depending on how large or small the bok choy is (regular or baby), cooking time and differences can vary. Which is why I recommended slicing into quarters if needed! The leaves will cook quicker than the bulb, as they aren’t as thick/hearty as the bulb. As far as the sauce, it sounds like it just needed to cook down a little more to thicken, or you could add a cornstarch + water mixer to thicken slightly! 🙂