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Sautéed Bok Choy

Sautéed Bok Choy

Serves 4


  • 1 tablespoon Chili Oil (Sriracha infused oil)
  • 2-3 garlic cloves, sliced
  • 2 Green Onions, sliced
  • 8 heads baby Bok Choy, trimmed and sliced into quarters
  • 2 Tbsp. Water
  • Salt to taste


  1. Heat the 10" skillet over medium heat for a minute, add oil and the garlic, stir-fry for about a minute.
  2. Add sliced green onions, and saute for one minute, then add in the Bok Choy quarters, and cook for 2 minutes, turning the Bok Choy quarters at least one time.
  3. Add in 2 tablespoons of water and cover the skillet.
  4. Cook under the lid for about 3 minutes or until the green parts of the leaves turn bright green and the stalks become slightly translucent.
  5. Sprinkle with sea salt to taste and serve.


  • Wash baby Bok Choy thoroughly with cold water after quartering it.
  • You may use Kauai Salt (Hawaiian) or Himalayan (Pink) Salt for the best health benefits.
Sautéed Bok Choy

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