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Fresh Bok Choy Recipes

I have the best fresh bok choy recipes that you can try today –  simply delicious. Bok choy is classified as a cabbage, and is often referred to as a “white cabbage.”

When you purchase it, make sure to soak it well in water to get rid of the sand and dirt. You may have to change your water several times before it is clean to use for your recipe.

Easy Bok Choy Recipes

Easy Bok Choy Recipes

What about nutrition? It is very high in vitamin C and vitamin A, calcium, iron and dietary fiber. Calories? A cup has 10 calories.

So, if you are looking for a bok choy recipe to call your own, look no further…


1/2 cup olive oil
1/4 cup white wine vinegar
1/3 cup white sugar
3 TBS homemade soy sauce
3 bunches baby bok choy, sliced
1 bunch green onions, chopped
1/8 cup almonds, slivered
1/2 pkg chow mein noodles

In a glass jar with a lid, add the olive oil, vinegar, sugar and soy sauce; shake well to mix.

Combine the baby bok choy, green onions, almonds and chow mein noodle and toss. Add the dressing and toss again until well combined. Serve immediately.

Here’s a different take on the above bok choy recipe for salad.


1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup white sugar
1 TBS homemade soy sauce
1 TBS butter
1/2 cup almonds, slivered
1/4 cup sesame seeds
2 (3oz) pkg ramen noodles, crushed
1 medium head bok choy, chopped
3 green onions, chopped

Melt the butter in a skillet over medium-high heat. Add the almonds, sesame seeds and ramen noodles. Saute until golden brown. Remove from heat and drain on a paper towel.

Meanwhile, in a small bowl – whisk together the olive oil, red wine vinegar, sugar and soy sauce. Set aside.

In a large bowl, add the chopped bok choy and green onions. Just before serving, add the ramen noodle mixture and dressing and toss well to coat.

For a more filling meal, add 3 packages of Ramen noodles (without the seasoning packet) and fresh mushrooms to this bok choy recipe for satisfying soup.


1 sweet onion, chopped
2 garlic cloves, minced
1 TBS canola oil
1 lb skinless chicken, cubed (leftover chicken works too)
4 cups chicken broth
1 TBS homemade soy sauce
1 lb fresh baby bok choy, chopped

In a skillet, heat the canola oil over medium-high heat and saute the onion until translucent. Add the garlic and cook for 1 minute. Pour in the chicken broth and soy sauce.

Add the bok choy and simmer until wilted; approximately 10 minutes or so. Serve.


4 slices bacon, chopped
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion, chopped
1 tsp red pepper flakes (or to taste)
1 tsp garlic, minced
salt and pepper to taste

In a skillet on medium-high heat add the bacon and fry until crispy. Remove the bacon and drain the fat – reserving 1 teaspoon of the fat in the pan. Next add the olive oil, red onion, pepper flakes and garlic to the bacon fat. Stir over medium heat until onions are tender. This bok choy recipe is total comfort food to me.

Add the bok choy and cover. Cook for 3-5 minutes or until the bok choy is tender but still crunchy; approximately two minutes. Add the bacon and season with salt and pepper to taste. Serve immediately.


1 lb bok choy
1 TBS canola oil
1 TBS sesame oil
1/2 cup onion, chopped
1 cup fresh mushrooms, sliced
1/4 cup water
1 tsp fresh ginger root, grated
4 cloves garlic, minced
1 TBS oyster sauce
1 TBS homemade soy sauce
1 tsp homemade brown sugar
1/8 tsp crushed red pepper

Trim the ends off of the bok choy and chop it. Make sure to keep the white and green parts separate because the white needs to cook longer. Set aside.

In a small bowl, mix the canola and sesame oil together. Set aside for now.

In a large bowl, add the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Whisk together and set aside.

Now use half of the canola/sesame oil blend and put in a skillet or wok on medium-high heat. First add the bok choy stems. Stir fry for a few minutes or until the pieces start to turn pale green. When the stems are almost cooked, add the remaining oil to the wok. Now add the bok choy leaves and stir until they are wilted or approximately 2 minutes. Remove from the heat and transfer to a serving dish.

Pour the oyster sauce mix directly into the wok set to medium-high heat. Cook, stirring constantly until the sauce thickens or about 3 minutes. Pour this sauce over the bok choy in the serving dish and toss to coat. Serve immediately.


1 head bok choy
1/3 cup green onion, chopped
1/2 tsp ground ginger
3 TBS rice vinegar
3 TBS homemade soy sauce
1 TBS homemade brown sugar
2 tsp canola oil
1 TBS sesame seeds

Cut bok choy stems and tops in one inch pieces. In a bowl, combine the last 7 ingredients and whisk together well. Add the bok choy to the dressing and toss to coat.

Place this mixture in a hot wok or skillet and stir-fry over medium-high heat for approximately 8 minutes. Serve immediately.

Here is a vegetarian dish that is sure to please.


1 lb firm tofu, drained
2 TBS cornstarch
3 TBS canola oil, divided
1/2 cup vegetable broth
6 slices fresh ginger root, peeled
8 baby bok choy, halved lengthwise
1/2 lb fresh shiitake mushrooms, stems removed
1 small green onion, sliced lengthwise

1/2 cup vegetable broth
1/4 cup fish sauce (or oyster sauce)
2 TBS homemade soy sauce
2 tsp cornstarch
2 tsp white sugar
2 tsp sesame oil

Pat the tofu on paper towels to dry. Cut crosswise into 1/2 inch thick slices.

Put 2 tablespoons of cornstarch on a small plate (paper plate). Heat a wok or large skillet over medium heat until hot. Add 2 tablespoons of the canola oil and swirl to coat the pan.

One at a time, dip the tofu pieces into the cornstarch and place in the hot wok. Fry until well browned on one side, or approximately 5 minutes. Flip and brown the other side. Transfer these to the center of a serving plate and cover with foil to keep warm.

Add the broth and the ginger root to the wok and heat until boiling. Add the bok choy, cover and cook until all liquid is almost evaporated; approximately 5 minutes.

To prepare the sauce grab a small bowl and add the above sauce ingredients together and whisk well. Set aside.

With a slotted spoon or pancake turner remove the bok choy and place cut side down around the tofu on the serving platter; cover.

Discard the ginger slices and any remaining liquid in the wok. On high heat reheat wok until hot. Add the remaining 1 tablespoon of canola oil and mushrooms. Stir-fry the mushrooms until softened; about five minutes.

Pour the sauce mix that is in the bowl over the mushrooms and cook until thick and bubbly. Take the mushrooms out with a slotted spoon and place on top of the tofu. Pour the sauce over all and garnish with green onion before serving.


6 baby bok choy, halved lengthwise
1 tsp canola oil
1 tsp sesame oil
2 garlic cloves, chopped
1 tsp ginger root, grated
1/2 cup chicken broth
1 TBS oyster sauce
2 tsp ketjap manis (Indonesian sweet soy sauce)
1 TBS hoisin sauce
1 tsp cornstarch

In a bowl, add the chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch. Mix well.

In a wok or skillet, heat the canola and sesame oil together and saute the garlic and ginger. Add the bok choy and stir-fry for 2 minutes or so. Add the chicken stock mixture and heat until thickened and bok choy is crisp and tender.


3 heads baby bok choy
1 tsp kosher salt, divided
1 apple, peeled and cut into matchstick pieces
1 carrot, peeled and cut into matchstick pieces
1-1/2 TBS fresh lemon juice
1-1/2 tsp canola oil
1/2 tsp fresh ginger, grated
freshly ground black pepper to taste

Cut baby bok choy in half lengthwise and remove the stem. Slice crosswise into thin strips. Place in a colander and rinse very well. Shake well and sprinkle with 1/2 teaspoon of the kosher salt. Cover with a plate that fits inside the colander and place a can of tomatoes or something heavy on top of the plate.

Place the apple and carrot pieces in a bowl and add the lemon juice, canola oil and ginger.

Add the bok choy to the apple and carrot pieces and sprinkle again with 1/2 teaspoon of kosher salt. Season with freshly ground black pepper.

Stir and refrigerate at least 30 minutes before serving.


8 baby bok choy, quartered lengthwise
2 TBS canola oil
1/4 tsp kosher salt
2 tsp ginger root, grated
1/2 tsp red chile paste (or chile oil)
1 TBS hoisin sauce

In a wok or large frying pan, stir-fry bok choy in canola oil for 3 minutes. Add ginger and 1/4 teaspoon of kosher salt. Stir-fry for another couple of minutes.

Add the red chile paste and hoisin sauce and fry another minute or so. Serve immediately.


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