Steamed Bok Choy is a light, fresh, and flavorful dish that pairs tender greens with anything your heart desires.
Quick enough for a weeknight yet elegant enough for guests, it celebrates clean ingredients, simple, satisfying cooking, and the natural flavors of fresh, seasonal produce.
Our local supermarkets only carry the larger variety of bok choy, so I was in cooking heaven when I finally found the smaller ones.
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Shanghai bok choy, also known as baby bok choy, is shorter and rounder than the common kind. It has tender, pale green leaves and a delicate sweetness. I have used it often in my kitchen, and I find it cooks more evenly and absorbs flavors beautifully.
The Asian supermarket sells it in generous bags since each head is relatively small. It is perfect for a quick stir-fry, light soup, or simple steamed side dish.
If you live near an Asian market or if your grocery store carries them, I highly recommend trying them. Their freshness and mild flavor truly elevate even the simplest meal.
This recipe came together one evening as I was experimenting in the kitchen. It is simple, wholesome, and balanced.
I chose to steam rather than sauté the bok choy. From experience, I know that bok choy releases plenty of natural moisture. It steams perfectly with just a couple of tablespoons of added water, keeping its crisp texture and bright color while preserving its nutrients.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious steamed bok choy
- Giangi’s Pro Tips
- What dishes can you enjoy with this steamed bok choy?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this bok choy recipe, you may want to try my other recipes.
- Steamed Bok Choy
Why you will love this recipe
The perfect gluten-free dinner that is packed with lean protein, fresh greens.
Quick and easy to prepare, with simple steps and everyday ingredients, this dish comes together in under 30 minutes, ideal for busy weeknights.
The nutty and aromatic twist with the almonds it adds a crunch and depth of flavor, elevating this dish from simple to sophisticated.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Olive oil: To steam the bok choy and sear the salmon fillets
Almonds: add a nice texture, crunch, and flavor to your bok choy. The sauce will penetrate them, giving you an amazing taste. Chop them small.
Bok choy: is the star of this dish. Clean them well, as the feet contain all the dirt from the ground.
Garlic cloves: minced is a must with asian cooking.
Ginger: Grated is my favorite way, as it releases all the natural juices into your dish. However, you will not bite into a chunk of ginger, which can be quite overpowering.
Soy sauce, hoisin sauce, and water: the key sauce ingredients for your bok choy while steaming.
Fresh ground pepper: your condiments for this dish.
Equipment Needed
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Step by step on how to make this delicious steamed bok choy
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Start by preparing the bok choy by removing the bottom and cutting it lengthwise into 1-inch strips.
- In a wok, saute the garlic and ginger with the olive oil. Add the bok choy and saute over high heat. Add the water and continue cooking.
- Season with the soy sauce, hoisin sauce, and a handful of chopped almonds.
- Season with pepper and give it the last stir.
Giangi’s Pro Tips
- Soak the bok choy in a large bowl with fresh, cold water to remove all the sand and dirt hidden in the root part of the bok choy. I rinsed mine three times.
- Use a wok if you have one. It is easier to stir.
What dishes can you enjoy with this steamed bok choy?
Cilantro rice brings a nice balance to your dinner, and the flavors blend well.
If you wish to continue with an Asian flair dinner, this Chinese eggplant with garlic sauce is just excellent served with steamed rice.
My all-time favorite is alongside salmon, which you can either broil or cook on the stovetop. The sauce of the bok choy marries to perfection with the salmon.
Variations and Substitutions
- At the finishing point, you can add chili paste, Chinese black vinegar, oyster sauce, or simply sesame oil with toasted sesame seeds.
- You can replace the almonds with peanuts or cashews.
Storing and Reheating
Store: Place your leftovers in an airtight container and store in your refrigerator for up to two days.
Reheat: bring back to room temperature and reheat in a skillet with water or soy sauce.
Frequently Asked Questions
How long does it take to steam bok choy?
Steaming bok choy takes about 3 to 5 minutes, but it all depends on the size of the bok choy.
Is it better to steam or boil bok choy?
Steaming is better than boiling as it preserves more nutrients, keeps a vibrant color, and results in a crisper texture. While boiling, you will have soggy vegetables and less appealing to eat.
How to cut baby bok choy for steaming?
Remove the end cap and slice them lengthwise.
If you enjoy this bok choy recipe, you may want to try my other recipes.
Steamed Bok Choy
Ingredients
- 2 tablespoons olive oil
- ½ cup almonds, chopped
- 1 bok choy bunch, such as Shanghai bok choy
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
- 2 tablespoons dark soy sauce
- fresh ground pepper
- 2 tablespoons hoisin sauce
Instructions
TO PREPARE THE BOK CHOY:
- Cut off the bottom of the bok choy and cut in the middle lengthwise. Cut the stems into 1-inch wide strips.
- In a wok or large skillet, sauté the garlic and ginger in the olive oil about 1 minute over medium heat. Add the bok choy and sauté over high heat for about 3 minutes. Add water and continue to cook for another 4-5 minutes stirring occasionally. Season with soy sauce, hoisin sauce, a handful of chopped almonds and pepper and give it a last stir.
Equipment
Notes
- Soak the bok choy in a large bowl with fresh, cold water to remove all the sand and dirt hidden in the root part of the bok choy. I rinsed mine three times.
- Use a wok if you have one. It is easier to stir.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners, Vegetables
- Cuisine: International
- Season: Summer
- Type: Under 45 minutes
Did you make this?
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