Easy Sautéed Teriyaki Bok Choy
A super simple and delicious way to up your veggie intake! This Easy Sauteed Teriyaki Bok Choy recipe comes together in around 15-minutes and pairs well with seared salmon, shrimp, or grilled chicken! Guaranteed to be your new favorite, healthy side dish.
Servings 4 servings
Calories 195kcal
Ingredients
- 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
Teriyaki Sauce:
- 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
Garnishments:
- sesame seeds
- red pepper flakes, optional - will add heat
- chopped green onions
Instructions
- 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.
Notes
Cooking times may vary depending on the size of the baby bok choy as well as your skillet. If you cannot fit all of the bok choy into your skillet, work in batches adding half the oil and minced shallots to each batch prior to adding the bok choy. OR slice the baby bok choy into quarters rather than halves.
Cooking times may also vary depending on the desired doneness of bok choy. You can cut the cooking time down by prepping the sauce in a separate pan if you don't mind washing an extra pan.
BOK CHOY: If you can't find baby bok choy, use regular bok choy. I recommend chopping the mature bok choy prior to sautéing to ensure even cooking, as well as cutting down the cooking time.
SOY SAUCE: Can substitute with coconut aminos or gluten-free Tamari. If using regular soy sauce (instead of low-sodium), add salt to the bok choy to taste.
CORNSTARCH: Can be substituted with arrowroot or thickener of choice.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 1214mg | Potassium: 108mg | Fiber: 3g | Sugar: 28g | Vitamin A: 10090IU | Vitamin C: 103.5mg | Calcium: 262mg | Iron: 2.6mg