Savory Sautéed Bok Choy

December 21, 2017
There are some side dishes I could eat by themselves. Greens, vegan macaroni and cheese, candied yams, the list is literally endless. However, these quick braised bok choy are on another level. The first time I had greens sautéed in soy sauce was in 2012 when I was studying abroad in China. It was one of the many dishes my fellow diners and I shared and the first thing I always wanted seconds of. When I returned to the States this bok choy dish was one of the first meals I made that immediately took me back to the bustling streets of Beijing and the amazing foods. It took a little bit of trial and error, but I eventually came up with this simple, six-ingredient version of my favorite comfort food. As someone who is obsessed with savory, umami-filled dishes, I know for a fact that these soy sauce greens will hit the spot.
Savory Sautéed Bok Choy

Savory Sautéed Bok Choy

Recipe Type: Allergen Free Appetizers
utensils YIELDS 4 Side Servings
herb graphic for recipe card
  • 3 bunches bok choy, cleaned and trimmed
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable stock or water
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil
        graphic for recipe card


1. In a large sauté pan, heat the oil over medium-high heat until the oil starts to shimmer.
2. Add the garlic (minced), ginger, and red pepper flakes and cook for two minutes or until fragrant.
3. Add the bok choy and cook for about three minutes.
4. Add the soy sauce and vegetable stock and cook the bok choy for an additional five to seven minutes until fully wilted and soft.
5. Plate while hot and eat immediately.

Also by Olivia: Vegan Cream Of Mushroom Soup With White Wine & Almonds

Related: Balsamic Glazed Tofu And Bok Choy

Bok Choy & Brown Rice with Red Bell Pepper Sauce

Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!


Photo: Olivia Parr

Olivia Parr is the founder of Caramel Coated Wellness, a whole-food, plant-based food blog and personal chef business based in North Carolina. After reading Food Over Medicine and The China Study, she decided to get more serious about her interest in helping people overcome health issues with plant-based food. Olivia graduated from the T. Colin Campbell Center for Nutrition Studies with a certificate in Plant Based Nutrition.


always stay inspired!