Scale

1 lb baby bok choy, halved lengthwise

1 tbsp sesame oil (or olive oil)

2 cloves garlic, minced

1 tbsp soy sauce (or tamari for gluten-free)

1/2 tsp toasted sesame seeds (optional)

Salt and pepper to taste

Lime wedges or chili flakes for garnish (optional)

1. Rinse bok choy thoroughly to remove any dirt between leaves.

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

3. Add garlic and cook for 30 seconds until fragrant.

4. Add bok choy cut-side down and sear for 2–3 minutes.

5. Flip and cook another 2–3 minutes until tender and slightly wilted.

6. Drizzle with soy sauce and toss to coat.

7. Season with salt and pepper as needed.

8. Remove from heat, sprinkle with sesame seeds, and serve immediately.

For extra flavor, add a splash of rice vinegar or chili oil.

Pairs well with teriyaki salmon, stir-fry, or grilled tofu.

Don’t overcook—bok choy should be tender with a slight crunch.

Keywords: sautéed bok choy recipe, easy bok choy side dish, healthy vegetables