Sesame Bok Choy

"I just love bok choy. This is a great bok choy side dish."
photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by Debbwl photo by Debbwl
photo by esteban photo by esteban
photo by ImPat photo by ImPat
Ready In:




  • Wash bok choy. Cut stems AND tops into about 1-inch pieces.
  • In a large bowl, combine last 7 ingredients and mix well.
  • Add bok choy to the dressing and toss to coat.
  • Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. I'mPat
    I toasted my seasame seeds and only added half to the marinade and used the other half to sprinkle over the plated dish. I used 2 baby bok choy for 3 of us. The only change I would make would be to divide the marinade and add stalks to one half and the leaf to the other and cook the stems for 2 minutes and then add the leaf for a minute for though the stems were nice and crispy the leaf was overdone for us but still the taste was very good.
  2. Spatula Licker
    I Love bok choy and this was Exactly what I was looking for!!!! I'm also crazy about very hot food so I used chili sesame oil and instead of soy sauce and brown sugar, I used hoisin sauce.. Made it last night and I'm making it again tonight!! YUMMY!!
  3. Debbwl
    An ideal side! We like everything about this the way I prepared it as I did make one minor change. The change I made was to toss the stems in one bowl and the leave in a second so as both the stems and leaves would be well sauced and could be cooked evenly by first putting in the stems in the pan for a few minutes and when almost done added the leaves, resulting in tender stems and bright lightly cooked leaves. I did not and would not change the ingredients as the flavors were perfect. This is going into my will make again book, thanks for the post.
  4. Caddy Lady
    I did not change a thing! So simple and tasty. I did saute for only 8 minutes. The Bok Choy was still a little crunchy but that is how I like it. The leafy part was nicely limp but not mushy. Oops - my bad. I do not have canola oil. I used sesame oil.
  5. DrGaellon
    Absolutely delicious! I added a little sesame oil to the base recipe, and just dumped the whole thing a lidded skillet and let it braise for 10 minutes or so. Yum yum yum!


  1. esteban
    I added two thinly sliced garlic cloves while I was sautéing the bok choy and it was amazing!
  2. debberd2
    This was good, thank you. I did have to add some salt at the end, and used rice vinegar instead of rice wine vinegar. I also added mushrooms. Don't overcook!
  3. Boomette
    I used sesame oil instead of canola oil. This was my first time eating bok choy. And it was very good. We were not disappointed ;) Thanks Parsley :) Made for Zaar Star Game.
  4. Kiersten Phae
    This was so yummy!! I added mushrooms to the mix, as suggested in one of the other reviews. I doubled the sauce & subbed 1/2 the oil with sesame oil. I can't help it, I love sesame! I made this for Chinese New Year (Tet for Vietnamese) and I'll definately make again! Thanks for sharing.
  5. Barb G.
    Excellent,Delicious easy to make side dish. We both really enjoyed it. I used sesame oil instead of the canola oil also used only 1/2 tablespoon brown sugar. Will be making this often when the Farmers Market has fresh Bok Choy.



Find More Recipes