Bok Choy Recipes
Easy ways to cook bok choy — potsticker soup, ginger garlic bok choy, mushroom stir fry, smoked buttered baby bok choy — for busy weeknight dinners.
★ dinner
dinnerPotsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy
A comforting and flavorful soup featuring potstickers, mushrooms, and bok choy in a savory broth. From Facebook.
Crystal SchuttIngredients
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 6 cups chicken or vegetable broth
- 1 lb potstickers
- 8 oz mushrooms, sliced
- 2 baby bok choy, chopped
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- to taste salt and pepper
- as needed green onions for garnish
Instructions
- 1In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
- 2Pour in broth and bring to a simmer. Add potstickers, mushrooms, and bok choy.
- 3Stir in soy sauce, rice vinegar, salt, and pepper. Simmer for 10-15 minutes until potstickers are cooked.
- 4Serve hot, garnished with sliced green onions.
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Open in Pepper →Bok Choy Cooks Faster Than You Think
Bok choy is one of those greens that goes from raw to dinner in about five minutes. The stems stay crisp, the leaves wilt down soft, and it soaks up garlic and sesame oil like it was made for them.
Cooks on Pepper reach for this collection on nights when there's a head of bok choy in the crisper and not much of a plan — a quick pan of greens next to rice, or a pot of soup that comes together while the noodles boil.
Every recipe here puts bok choy to work: Potsticker Soup with mushrooms, Ginger Garlic Bok Choy, Spicy Bok Choy Tofu Stew, Wok-Seared Shanghai Bok Choy, Bok Choy and Mushroom Stir Fry, Smoked Buttered Baby Bok Choy, bok choy with shrimp, and Garlicky Fried Rice with Bok Choy.
Quick Tips
- 1
Split stems from leaves
Chop the thick white stems away from the green tops and start the stems 2 minutes earlier so everything finishes crisp-tender at once.
- 2
Wash the grit out
Dirt hides down in the base. Halve baby bok choy lengthwise and swish in a bowl of cold water for a minute, then drain well.
- 3
Get the pan hot
Heat the skillet or wok over high for 2 minutes before the sesame oil goes in, so the greens sear instead of steaming into a puddle.
- 4
Dry it before searing
Pat the halves dry with a towel; wet bok choy won't brown, and you want 2 to 3 minutes of real color on the cut side.
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