Bok Choy Recipes

Oyster sauce and a pinch of sugar add caramel flavor and color to the bok choy. A little butter turns the sauce into a glaze. This side would be excellent with a spicy main like a Szechuan-style stir-fry or a chile-laden sauce for meat or fish.

Tahini and honey create a beautifully charred crust on grilled chicken thighs in seconds. Sliced baby bok adds plenty of crunch and a faintly nutty flavor to the slaw. You can use fresh naval orange sections in place of the mango.

Shiitake mushrooms are thinner and denser than cremini or button mushrooms; they’ll brown quickly in the pan without releasing too much liquid. These mushrooms also have a rich, meaty flavor that boosts the bok choy and marries well with the toasted sesame oil.

We keep these dumplings weeknight-doable by using easy-to-find wonton wrappers (look for them near the tofu) and the simplest folding method. To make this a communal meal, set ou the steamer baskets on a towel so your family can help themselves. If your bok choy is larger than what we call for, cut it into quarters so it will fit in the baskets.

The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic depending on what you like. Mirin is a sweet rice wine that will counter the spice. You can sub 1 tablespoon unseasoned rice vinegar combined with 1/2 teaspoon sugar.

Bok choy adds a funky edge to our riff on a classic steak house salad, with far deeper flavor than lettuce.

Our Asian stir-fry takes full advantage of bok choy's richly verdant leaves and crunchy core.

In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness, a trick we learned from chef David Chang.

If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.

No one can seem to agree on precisely what to call bok choy—you'll also find it labeled as pak choy and bok choi—but most agree it's the garden star of a stir-fry. It's tasty in its many growth stages: from tiny, tender micro-greens to slightly larger, crunchier baby bok choy and beyond.

Ready in just 15 minutes, this quick salad is full of fresh ingredients and bold flavors.

Looking to mix up family dinner? This green curry comes together in just 35 minutes and is bursting with flavor and crunch. 

Beef shank works beautifully for slow-cooked soups, breaking down during long simmering to render the aromatic broth super beefy.

Our meatless stir-fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant, but are the results from your own wok.

You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.

A lighter alternative to traditional stir-fry, this tasty recipe comes in at just over 100 calories per serving. 

Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.

Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.