Bok choy is light, crisp, and crunchy on the bottom, with dark green leaves on top. It tastes mild, and we absolutely love it, especially when we quickly sauté it. The leaves wilt a little and the white bottoms stay light and crisp. In this sautéed bok choy recipe, we cook bok choy with fresh garlic and lemon. It’s delicious.
Key Ingredients
Bok choy: I love baby bok choy for this recipe. It’s easy to prep and cooks quickly in the pan. Oil: I like avocado oil for this recipe, but olive oil works, too. Garlic: Fresh garlic is excellent with bok choy. I infuse the oil with garlic before adding my baby bok choy. Red pepper flakes: Try crushed red pepper flakes Gochugaru (Korean pepper flakes) for some heat. Lemon: Brightens all the flavors at the end.
How to Cook Bok Choy with Garlic and Lemon
My bok choy recipe is a happy accident turned kitchen staple. I overcooked it once, and the result was so good that it’s now one of my favorite bok choy recipes! The browned, caramelized bok choy and toasted garlic, finished with a squeeze of lemon and a drizzle of olive oil, are surprisingly delicious. First, remove any discolored outer stalks and rinse the bok choy, removing any grit or dirt. Trim the ends and slice the bok choy in half lengthwise or into quarters if it’s large. Pat them dry. Next, combine oil, garlic, and red pepper flakes in a cold skillet over medium heat. The cold skillet prevents the garlic from over-browning. Cook the bok choy in one layer in the skillet. Sprinkle it with about 1/4 teaspoon of salt, then cook it without stirring until the bottom starts to brown. Flip it and cook until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch. Finally, serve it with lemon juice and a drizzle of olive oil on top.
What to Serve with Bok Choy
This easy bok choy comes together in under 10 minutes and works nicely with many dishes. Try with our brown sugar baked salmon, next to teriyaki chicken, baked tofu, or juicy skillet chicken breasts. I also love it with Cajun shrimp or this cilantro lime shrimp! It’s excellent with other sides like coconut rice, fried rice, fluffy quinoa, and plain Jasmine or Basmati rice. 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 2Add the oil, garlic, and red pepper flakes to a wide skillet at room temperature. 3Place 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. 4Add bok choy to the skillet and spread it out into one layer. 5Sprinkle over 1/4 teaspoon of salt, then cook it without stirring for 2 minutes or until the bottom turns light brown. 6Flip 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). 7Squeeze over fresh lemon juice. Then, serve with extra lemon wedges. I also love a light drizzle of olive oil.
