Steamed Baby Bok Choy

Name: Steamed Baby Bok Choy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 24 whole baby bok choy; 1/4 tsp sesame oil; 1 tbsp grapeseed oil; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper; 2 tbsp water

4.6 out of 5 · 22 ratings

Active time: 5 min

Total time: 10 min

Serves: 4

Baby bok choy is steamed with a hint of sesame oil and is seasoned with salt and pepper. It needs no further dressing up.

Chef's notes

This tender, bite sized vegetable is healthy and delicious and is perfect served on its own, as a side dish or in a stir-fry. Make sure you don't overcook bok choy. It should still be a bit crunchy and a vibrant green color. It is also nice with a little ginger, garlic and hot sauce.

Steps

Preparing the Bok Choy

Ingredients

24 whole baby bok choy
1/4 tsp sesame oil
1 tbsp grapeseed oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp water

Clean the bok choy well in cold water. Leave it whole or cut it in half lengthwise. Heat a wok or large fry pan over medium-high heat. Add the sesame and grapeseed oil. Once the oil is hot, add the bok choy and turn the heat down to medium. Toss to coat with the oil. Season to taste with salt and pepper. Add a few tablespoons of water and cover to steam. Let steam for about 2 minutes or until the bok choy is tender but still a little bit crunchy. Serve immediately.

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6 Comments

Elizabeth D • January 22, 2008 at 11:52PM

I had made bok choi before and was disappointed with how it came out: stringy, limp and not good. The technique in this video, and the recommendation of using baby bok choi, made for a delicious side dish that went wonderfully with the Asian Panfried Trout (although I used salmon instead of steelhead). Very highly recommended.

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Gary L • July 3, 2008 at 02:42AM

Easy, quick, tasty, healthy - what's not to like? The quick pan-frying and steaming seems to really preserve the rich bok choy flavor. We had this with a couple of main dishes from a local vegetarian Asian restaurant.

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Sunnie S • August 31, 2020 at 07:18PM

Made this bok choy to serve with Lemon-Coriander Prawns and Basmati rice. It is simple and tasty! I went very light on the sesame oil as I know it can easily become overpowering, so there was just a hint of that flavor, which was perfect.

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Char N • Rouxbe Staff • September 1, 2020 at 02:10AM

Hi Sunnie: thanks for writing. Sounds like another delicious meal. Yes, you are right, sesame oil is more of a flavor enhancer, and very scant amounts will work best in your meal. The entire meals looks very well planned. Cheers, Char

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Amy L • July 18, 2025 at 03:36PM

Can I use Pak choi?

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Amy L • October 8, 2025 at 03:58PM

What 24 bok choi in grams? What substitutes can I use instead?thank u .

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6 Comments

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