Learn how to make bok choy to enjoy this delicious and nutritious veggie, Asian-style. It's a simple recipe, made with 7 ingredients.
I tried bok choy for the first time when I was living in Germany, and I loved it so much. Unfortunately, it's not available at most supermarkets in my country, so I don't eat it very often, but when I do, this recipe is my go-to.
Bok choy is (aka pak choi or pok choi) is a type of Chinese cabbage, which is popular in some Asian countries. People usually steam or blanch it and then add some condiments or even sautée it with some oil and other ingredients.
I prefer to make bok choy with no oil, because it still tastes amazing and this way the recipe is lower in fat, but it's up to you. Feel free to sautée the bok choy in some oil or just add a little bit of oil (sesame oil works great) to the marinade.
If you can't find bok choy in your area, don't worry! Just use any other veggie instead, like spinach, Swiss chard or even kale. I'm sure you're going to enjoy this recipe anyways.
looking for more Asian-style recipes?
- General Tso's tofu
- Sweet and sour tofu
- 1-pot vegetable Thai curry
- Vegan noodles Singapore
- Vegan Pad Thai
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
How To Make Bok Choy
Ingredients
- 1 pound bok choy
- 1-2 cloves of garlic, minced
- 1 tablespoon maple syrup
- 1 tablespoon miso paste
- 1 teaspoon tamari or soy sauce
- Dash of cayenne flakes, optional
- Sesame seeds, for garnish
Instructions
- Wash the bok choy. Trim the ends, then slice each bok choy in half lengthwise, or if they are large, cut into quarters.
- Steam the bok choy for 2-3 minutes. The cooking time may vary depending on your taste. I prefer my bok choy "al dente" (not too hard, not too soft).
- Add the steamed bok choy to a large mixing bowl and let it cool down a little bit.
- Add the rest of the ingredients (except the sesame seeds) and stir with your hands until well combined.
- Serve immediately with some sesame seeds on top. This dish can be eaten cold or hot, I prefer it hot though. Keep leftovers in a sealed container in the fridge for 2-3 days.
Notes
- If you can't find bok choy in your area, use other veggies like spinach, Swiss chard or kale instead.
- The cloves of garlic can be replaced by some garlic powder to taste.
- Maple syrup is optional, but it will make your bok choy taste better. Any sweetener is okay.
- Any type of miso paste will do.
- If you don't eat soy, steam the bok choy, then sautée it with some garlic and oil and add some salt, or add tahini and some salt, instead of the miso paste and the tamari or soy sauce.
Miriam Goldberg says
Easy & delicious! I left the bok choy raw and sliced it into bite-sized pieces, then made a dressing of the other ingredients, poured over the bok choy, and mixed well. I'm tempted to eat it all myself, it's so good! Thank you!
Iosune says
Hi Miriam! Thanks a lot 🙂 Sounds great!
Alex says
Delicious blending of the view so, soy sauce, garlic, and maple syrup tastes with bok choy.
It was easy to make and well worth the effort.
I whole heartedly suggest that you try it.
Iosune says
Hi Alex! Thanks a lot 🙂 So glad you liked it!
George Boeck says
Tahini as a substitute for the miso paste and tamari! Very clever and a successful clever as well. Thanks!
Iosune says
Hi George! You're so welcome 🙂
Rebecca James says
I have two bag of Bok Choi in my fridge screaming out to be made in to this !
Thank you for the recipe 😘
Iosune says
Hi Rebecca! You're so welcome 🙂 Hope you like it!