Name: Sautéed Baby Bok Choy
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian

From the Cook

1/4

Warning0 allergens identified

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Heat the oil in a large skillet or wok over medium-high heat.

Add the garlic and ginger, and saute for 1 minute, until fragrant.

Add the bok choy, stir to coat with the oil, and saute for 2-3 minutes until the leaves start to wilt.

Add the water and salt. Cover the pan and cook for 5 minutes, until the bok choy is tender but still bright green.

Sprinkle sesame seeds on top and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Bok Choy Thoroughly 💧
Pat baby bok choy completely dry with paper towels after washing to ensure proper browning and prevent excess steam that dilutes your sauce.
Separate Stems and Leaves 🔪
Cut stems and leafy greens separately, then add stems to the pan first since they require 1-2 minutes longer to achieve tender-crisp texture.
Bloom Your Aromatics in Oil 🧄
Toast minced garlic and ginger in hot oil for 20-30 seconds before adding bok choy to unlock their fragrant oils and develop deeper, more complex flavors.
Toast Sesame Seeds Separately ✨
Lightly toast sesame seeds in a dry pan before serving to amplify their nutty flavor and add better texture contrast to the finished dish.
Finish with High Heat for Caramelization 🔥
Once bok choy is tender-crisp, increase heat briefly to evaporate excess moisture and create light caramelization on the surface for added depth and visual appeal.