Valued Contributor
Posts: 749
Registered: ‎11-09-2017




  • 1 tbsp vegetable oil
  • 5 cloves garlic (minced)
  • 2 large shallots (minced)
  • 2 pounds baby bok choy (halved or quartered)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper (optional)
  • Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan.  Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
  • Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
  • Sprinkle with crushed red pepper and serve immediately. Enjoy!
  • You may use bok choy or baby bok choy for this recipe. If you use bok choy, I recommend chopping into smaller pieces to expedite cooking time.
  • To make this recipe gluten-free, substitute regular soy sauce with gluten-free tamari


Honored Contributor
Posts: 39,278
Registered: ‎03-09-2010

love baby bok choy!

going to leave out the red pepper flakes and use peanut oil.

simple and delicous.

"The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing." - Albert Einstein
Honored Contributor
Posts: 38,607
Registered: ‎01-08-2011

LOVE bok choy!  Can't do the hot but thanks!Smiley Happy