How To Make Bok Choy

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

• Author: Simple Vegan Blog
• Prep: 10 mins
• Cook: 5 mins
• Total: 15 mins
• 1–2 1x
• How to, side dish
• Vegan, Asian

Servings 1–2 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Learn how to make bok choy to enjoy this delicious and nutritious veggie, Asian-style. It’s a simple recipe, made with 7 ingredients.

Ingredients

• 1 pound bok choy (450 g)
• 1–2 cloves of garlic, minced
• 1 tbsp maple syrup
• 1 tbsp miso paste
• 1 tsp tamari or soy sauce
• Dash of cayenne flakes (optional)
• Sesame seeds, for garnish

Instructions

1. Wash the bok choy. Trim the ends, then slice each bok choy in half lengthwise, or if they are large, cut into quarters.
2. 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).
3. Add the steamed bok choy to a large mixing bowl and let it cool down a little bit.
4. Add the rest of the ingredients (except the sesame seeds) and stir with your hands until well combined.
5. 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.

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 84
• Sugar: 9.3 g
• Sodium: 637 mg
• Fat: 1.4 g
• Saturated Fat: 0.2 g
• Carbohydrates: 15.3 g
• Fiber: 2.9 g
• Protein: 5.1 g