So Bok Choy has kind of always been a mystery vegetable. Why?? Probably because I never grew up eating it so I never really knew what to do with it. After trying Bok Choy later in life for me it probably falls under the category that belongs with asparagus or brussels sprouts. I know some people absolutely LOVE those vegetables but I personally find them both kind of bitter. As a kid there was never enough ranch dressing that could mask the bitter of either of those vegetables.
Well, the other day some Bok Choy showed up on my door step, literally, my neighbor brought me a big bunch from his garden. Knowing how good it is for you, and what an amazing powerhouse of a vegetable it is, I totally did not want it to go to waste. I figured I just needed to jazz it up a little bit and give it some great flavor, and a little honey to sweeten the deal too! I am definitely a Bok Choy novice but I think it turned out really good.
So I am going to be real precise here and tell you to start with a big ol’ bunch of Bok Choy….because that is what I was given….a big ol’ bunch! It totally will cook down when cooking it. I trimmed down the white stems, as they were pretty long, to the length you see in the picture below. Then I got them all washed and patted them dry with a paper towel.
Here is what you will need for the rest of the recipe….I just realized minus the olive oil and salt and pepper. 🙂
For my lemon I actually chose to go with lemon essential oil but you could totally just squirt in about a tablespoon of some fresh lemon if you don’t have lemon essential oil. So why the lemon oil verses fresh lemon?? Lemon oil is cold-pressed from the rinds of lemons. Because it is so concentrated, lemon oil is so much higher in limonene than lemon juice. Limonene is actually what works as an antioxidant and cleansing agent! So I chose add a couple drops of Lemon Essential oil (Vitality) instead.
In a small bowl add in your olive oil, garlic, ginger, honey, lemon oil, salt, and pepper then whisk together.
To save time I just used jarred minced garlic but of course fresh is totally the way to go if you don’t want to be lazy like me….sometimes I am up for the challenge. For my ginger I just broke off a small piece. I used the potato peeler to take the skin off and then my microplane zester to grate it up. You want about 1 teaspoon worth. If you don’t have a microplane stop what you are doing and hop right on over to Amazon and order one. This is seriously one of my favorite kitchen gadgets as it makes zesting a breeze!
When your sauce is all mixed up pour it into a large skillet. I love cooking with cast iron as much as possible and I used my 12 inch one here. Turn your burner on to medium- medium high.
While the sauce is heating up give your Bok Choy a very rough chop, I mostly just cut it in half so it wasn’t so big.
When your sauce starts to get all hot and bubbly like you see below, it is ready for your Bok Choy.
Go ahead and add all the Bok Choy into the pan and then take some tongs and toss it and toss it some more until it is all coated in the sauce mixture.
Then turn down the heat to about medium-low and cover and cook for about 1 minute. I know super fast here guys! It should look about like what you see below when it is done. Uncover, turn off the heat, and stir .
To top it off I just did a quick drizzle to taste of both some sesame oil and soy sauce.
And that’s it! Super easy and I love all the yummy flavor to kick this vegetable up a notch! This goes as a perfect side dish with any kind of Asian chicken or beef and rice. I made it with Korean BBQ beef and Cauli Rice and it was so good!
Disclaimer: This post contains affiliate links.
Here is your printable recipe!
- 1 big bunch of Bok Choy
- ¼ cup olive oil
- 2 cloves garlic minced or 1 teaspoon jarred minced garlic
- 1 teaspoon fresh ginger finely grated
- 3 tablespoons honey
- 2 drops lemon essential oil or about 1 tablespoon lemon juice
- salt and pepper to taste
- sesame oil to taste
- soy sauce to taste
- Trim off most of the white stem of your Bok Choy leaving about 1-2 inches of white showing under the green. Wash and then pat dry with a paper towel.
- In a small bowl add in your olive oil, garlic, ginger, honey, lemon oil, salt, and pepper then whisk together.
- When your sauce is all mixed up pour it into a large skillet.
- Turn your burner on to about medium - medium high.
- While the sauce is heating up give your Bok Choy a very rough chop, I mostly just cut it in half so it wasn't so big.
- When your sauce starts to get all hot and bubbly it is ready for your Bok Choy.
- Go ahead and add all the Bok Choy into the pan and then take some tongs and toss it and toss it some more until it is all coated in the sauce mixture.
- Then turn down the heat to about medium-low and cover and cook for about 1 minute.
- Remove the cover and then turn off the heat and stir.
- Add a quick drizzle to taste of both some sesame oil and soy sauce and stir it all up.
- Serve immediately.
teawithjennifer says
Hi Jen,
I love bok choy, so this is definitely one for me!!
You’re most welcome to drop by fora cup of inspiration anytime!
Jennifer
Jen says
Great I hope you like it!
viewfromthebeachchair says
Finally a way to cook bok choy. Can’t wait to try it. #saturdayshuffle
Miz Helen says
We love Bok Choy and can’t wait to try your recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
Jen says
Thanks Miz Helen. Have a great week.