Need something simple and healthy to munch on? This bok choy recipe is just what you need for the perfect vegetable side dish.
In this recipe, you’ll have tender yet crunchy bok choy that’s lightly seasoned with salt and sesame oil while it’s blanching.
It’s perfect for when you want something light and tasty without fuss.
What You’ll Need
Gather the following ingredients:
Bok Choy: Bok choy is a leafy green vegetable with a white or light green stem. The stems are relatively thick and the leaves can be crinkly or flat.
Bok choy also comes in a variety of sizes. Some are small enough to fit into the palm of your hand known as baby or dwarf bok choy. Some are as big as a celery stalk and many are in between these two sizes. You can typically find these different sizes at your Asian grocery store and for the most part, they all taste the same.
Bok choy is popular in Asian cuisine and is commonly used in stir-fries and soups. It can also be roasted and eaten raw in salads.
It has a mild flavor and crunchy texture. When cooked, it has a subtle sweet flavor. Bok choy is rich in vitamins and minerals like vitamin C, K, A, calcium, and potassium, according to USDA Food Database.
Other names for bok choy include pak choi, pok choi, bok choi, and pak choy.
Water: This is for cooking and blanching the bok choy, but we’ll jazz it up a bit.
Salt: Our simple flavoring agent. I’m using regular table salt.
Sesame Oil: This is our secret weapon for that nutty aroma and flavor. Sesame oil is a finishing oil. Too much heat can diminish the signature aroma and flavor so it’s best to add it at the very end.
These are the kitchen equipment you will need:
A Small Stock Pot for blanching bok choy.
How to Make it
It’s as easy as 1-2-3.
Step 1: Set up the Pot for Blanching
Fill your stock pot with water – enough to fully submerge the bok choy. Bring the water to a boil over high heat. Add salt and stir to evenly disperse the salt.
Step 2: Clean Bok Choy
While we are waiting for the water to come to a boil, clean the bok choy. Cut off the base of each head so the stems separate easily or just pull apart the leaves. Soak the bok choy in water and remove any dirt. Dirt and sand tend to collect on the bottom part of the stems so give it a good scrubbing. Rinse and set aside.
Step 3: Cooking/Blanching
Once the water is boiling, add sesame oil to the pot. Stir the water to ensure the oil is evenly dispersed.
Add bok choy and blanch for 2 minutes. Make sure to gently push it down into the water for even cooking and seasoning. Watch for the leaves to turn a bright green and become slightly wilted, but still crisp. Avoid overcooking; the bok choy should retain some crunch.
Some recipes may call for an ice bath but here we can skip it. The ice bath is primarily used to immediately stop the cooking process so it doesn’t overcook and get mushy. For these medium bok choy, 2 minutes should be enough, even with the residual heat.
Step 4: Remove Bok Choy
Using tongs or a slotted spoon, carefully remove the bok choy from the water. Transfer to a serving platter. Tilt the platter to drain off any excess water.
Step 5: Serve
The bok choy is best served warm, so consider serving it immediately and enjoy.
Pro Tips
Sprinkle toasted sesame seeds or a pinch of red pepper flakes or your favorite chili oil over your bok choy for a spicy kick.
Add proteins such as chicken, fish, tofu, or a fried egg for a more complete meal.
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Easy Blanched Bok Choy
- Total Time: 5 minutes
- Yield: 2 1x
Description
Easy and delicious, this blanched bok choy recipe is a great way to eat your veggies. Infused with sesame oil and a touch of salt, it cooks and seasons simultaneously for a perfect, fuss-free side dish.
Instructions
- Prepare pot: Fill your stock pot with water – enough to fully submerge the bok choy. Bring the water to a boil over high heat. Add salt and stir to evenly disperse the salt.
- Clean bok choy: While we are waiting for the water to come to a boil, clean the bok choy. Cut off the base of each head so the stems separate easily or just pull apart the leaves. Soak the bok choy in water and remove any dirt. Dirt and sand tend to collect on the bottom part of the stems so give it a good scrubbing. Rinse and set aside.
- Add sesame oil: Once the water is boiling, add sesame oil. Stir the water to ensure the oil is evenly dispersed.
- Blanch bok choy: Add bok choy and blanch for 2 minutes. Make sure to gently push it down into the water for even cooking and seasoning. Watch for the leaves to turn a bright green and become slightly wilted, but still crisp. Avoid overcooking; the bok choy should retain some crunch. Using tongs or a slotted spoon, transfer bok choy to a serving platter. Tilt the platter to drain off any excess water.
- Finish: The bok choy is best served warm, so consider serving it immediately. For an extra touch, sprinkle the top with toasted sesame seeds. If you like it spicy, consider a drizzle of chili oil or a sprinkle of red pepper flakes. Enjoy as is or with rice or noodles. Add proteins such as chicken, fish, tofu, or a fried egg for a more complete meal.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
