Easy Sauteed Bok Choy
- PREP 5min
- COOK 5min
- TOTAL 10min
One of my favorite bok choy recipes, this easy sautéed baby bok choy takes about 10 minutes and has fresh lemon and garlic. I love baby bok choy for this recipe.
You Will Need
1 pound (450g) baby bok choy
1 ½ tablespoons avocado oil or olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges
Directions
Remove any discolored outer stalks of the bok choy and discard them. Add the bok choy to a colander and rinse it with cool water, removing any grit or dirt between the leaves. Trim the ends, then slice each bok choy in half lengthwise. If they’re large, cut them into quarters. Pat them dry.
Add the oil, garlic, and red pepper flakes to a wide skillet at room temperature.
Place the skillet over medium-low heat and cook the mixture, stirring occasionally, until the oil bubbles around the garlic. Be careful not to let the garlic turn light brown.
Add bok choy to the skillet and spread it out into one layer.
Sprinkle over 1/4 teaspoon of salt, then cook it without stirring for 2 minutes or until the bottom turns light brown.
Flip the bok choy and cook it for another 2 minutes, or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. If the garlic gets too dark, turn the heat to low and cover with a lid (the bok choy will continue to cook).
Squeeze over fresh lemon juice. Then, serve with extra lemon wedges. I also love a light drizzle of olive oil.
Adam and Joanne's Tips
- Garlic: The trick to this recipe is toasting the garlic but not burning it. If you are worried it will burn, toss the garlic into the pan a minute or two after adding the bok choy.
- The nutrition facts provided below are estimates.