Bok choy is one of those underrated veggies that adds color, crunch, and serious nourishment to your plate—without much effort.
It’s quick to sauté, easy to bake, and pairs beautifully with salmon or any protein. This recipe gives you two easy prep options: a gingery sauté or a no-fuss oven bake alongside your fish. Perfect for busy nights when you want real food fast.
Ingredients
- 4–6 baby bok choy, halved or quartered lengthwise
- 1 tbsp avocado oil or olive oil
- 1-inch piece fresh ginger, peeled and finely grated
- 1–2 cloves garlic, minced (optional)
- Sea salt, to taste
- Freshly ground black pepper
- Optional: sesame oil, chili flakes, lemon or lime juice
Option 1: Sautéed
- Prep: Rinse bok choy thoroughly and pat dry.
- Heat oil in a large skillet over medium heat. Add ginger (and garlic if using) and sauté for 30 seconds until fragrant.
- Add bok choy cut-side down. Cook for 2–3 minutes until slightly browned, then flip.
- Add a splash of water, cover, and steam for another 2–3 minutes until just tender.
- Finish with a drizzle of sesame oil or a squeeze of citrus.
Option 2: Baked with Salmon
- Preheat oven to 375°F (190°C).
- Arrange bok choy stems (halved, chopped, or whole) around salmon on a parchment-lined baking sheet.
- Drizzle with oil, sprinkle with salt, pepper, and optional chili flakes or garlic powder.
- Bake for 15 minutes total, but for best texture, add the greener leafy parts halfway through (last 7–8 minutes) so they don’t overcook.
- Finish with a squeeze of lemon or lime for brightness.
Tip: Bok choy cooks quickly—don’t overdo it. You want it tender with a bit of bite.
