Caramelized Baby Bok Choy

 Caramelized Baby Bok Choy 

Prep Time 

5 minutes 

Cook Time 

5 minutes 

Total Time 

10 minutes 




  • 1 lb baby bok choy 
  • 1 tablespoon oil 
  • 3-4 cloves garlic, minced 
  • 2 teaspoons crushed ginger 
  • 2 tablespoons soy sauce 
  • 2 teaspoons sesame oil 
  • ¼ teaspoon crushed red pepper (optional) 


  • Whisk the sauce ingredients together in a small bowl; set aside. 
  • Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves. Be sure to pat dry with a kitchen towel or paper towels so it caramelizes and doesn’t just steam.  
  • Cut each baby bok choy in half lengthwise. 
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the baby bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the baby bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate. 
  • Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!). 
  • Add baby bok choy back to the skillet and turn with tongs until the sauce glazes each baby bok choy halve. 
  • Transfer to a platter and garnish with sesame seeds. Serve immediately. 


Recipe adapted from Carlsbad Cravings @carlsbadcravings