Sesame garlic bok choy is a 10-minute sautéed and steamed side dish featuring tender baby bok choy with garlic, shallots, and a sesame oil finish. It's a light, umami-rich vegetable dish that works with virtually any Asian or Western main course.
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Prepare the vegetables by slicing the bok choy in half lengthwise and slicing the shallot.
In a large skillet over medium heat, add sesame oil, minced garlic, and sliced shallots. Sauté for about a minute until fragrant.
Place the halved bok choy into the skillet, cut side down.
Pour the soy sauce over the bok choy.
Cover the skillet with a lid and let the bok choy steam for 2-3 minutes, or until tender-crisp.
Remove the bok choy and shallots from the pan and arrange on a serving plate.
Garnish with sesame seeds before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat or in the microwave.
Yes, but cut larger heads into quarters and increase steaming time by 2–3 minutes until the stems are tender.
The stems should be fork-tender and the leaves wilted. If using baby bok choy, 4–5 minutes of steaming is typical.
Cook it fresh for best texture, but leftovers keep refrigerated for up to 2 days and can be reheated gently in a pan or microwave.
Use neutral oil like vegetable or canola oil instead, though you'll lose the nutty sesame flavor—consider toasting sesame seeds to compensate.
It is naturally vegan; confirm your soy sauce is gluten-free if needed, as standard soy sauce contains wheat.
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