Sauteed Baby Bok Choy


  • 2 Tablespoons neutral cooking oil, like canola
  • 2 garlic cloves, peeled and minced
  • 1 1/2-inch piece ginger root, peeled and minced
  • 1/4 teaspoon red-pepper flakes, or to taste
  • 4 bunches of baby bok choy, approximately 11/2 pounds, cleaned, with the ends trimmed
  • 1 Tablespoon soy sauce
  • 1 Tablespoon chicken stock or water
  • Toasted sesame oil for drizzling


  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red- pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
  • Remove to a warmed platter and drizzle with sesame oil.
  • You could easily add sliced leeks to this recipe!

Source: Sam Sifton from

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