We always try to have something green on the table, and seared bok choy is one of the easiest ways to make that happen. It's a common everyday side in Japanese cooking, fuss free and quick, and that's exactly how I like to cook it at home.
A quick rinse, into a hot pan, splash of soy, and you've got seared bok choy in minutes. The stems stay a little crunchy, the leaves turn silky, and it somehow tastes like you put in way more effort than you did. I usually serve it with a bowl of udon noodles or one of our vegan Japanese rice dishes, but it's just as good with tofu or a light soup, an easy way to finish the table with something fresh and green.
What is bok choy?
Bok choy or pak choi (you may also see it written as bok choi, pak choy, or pok choi) are all names for the same vegetable. The differences are just in spelling and translation, depending on where you are in the world. Whatever the name, it's a type of Chinese cabbage with dark green leaves and pale, crunchy stems. It's a really useful vegetable - easy to cook, happy in stir fries, soups, or noodle dishes, and just as good served on its own as a side like we're making here. In this recipe I'll show you how to season and cook it beautifully.
Jump to:
Ingredients for Seared Bok Choy
- Sesame oil
- Sesame seeds
- Pak choi (bok choy)
- Sugar
- Mirin
- Light soy sauce
- Red chilli (optional, for garnish)
How to Make it
Wash thoroughly
Rinse the bok choy under cold water, paying close attention to the base of the stalks where grit likes to hide. Shake off any excess water so it does not splutter in the pan.
Heat the pan
Set a wok or wide, heavy-bottomed skillet over high heat and add the sesame oil. A big pan helps the bok choy sear evenly without steaming.
Sear the bok choy
Lay the bok choy in the hot pan and listen for the sizzle. If the pan looks crowded, cook in batches so the leaves have space to char properly.
Season quickly
Drizzle the soy sauce and mirin straight into the pan, then add a pinch of sugar. The heat will caramelise everything fast and coat the stems and leaves.
Flip and finish
Turn the bok choy over with tongs and sprinkle on the sesame seeds. Keep the heat high so the stems stay a little crisp while the leaves turn tender.
Serve right away
Take the bok choy out after another minute of sizzling and serve hot. It is best eaten straight from the pan when the texture and flavor are at their peak.
What to Serve with Seared Boy Choy
- Stir-fried tofu noodles
- Japanese fried rice
- Vegan beef donburi bowl
- Agedashi tofu
- Any of your favorite rice or noodle dishes!
Substitutions
Seared bok choy is easy to adapt to whatever you have in the kitchen. For a gluten-free option, swap the soy sauce for tamari or coconut aminos. If you do not have mirin, a splash of rice vinegar mixed with maple syrup works well. To cut back on salt, use a low-sodium soy sauce. If you like spice, add red chilli flakes or a drizzle of chilli oil at the end. These simple swaps make this pak choi side dish work for any table.
Variations
You can make this recipe with plenty of other greens. A few of my own favorites:
- Spinach: Cooks very quickly and has a softer texture. Keep the pan hot and do not cook it for too long.
- Swiss chard: Adds color and a mild earthiness.
- Broccoli rabe - One of my favorites. It has a slight bitterness and adds great texture to stir fries.
Any of these can be seared with sesame oil and soy to give you the same fast and fuss free seared greens side dish.
Equipment
All you really need is a large skillet or wok and a pair of tongs. A wide pan is important because pak choi needs space to sear. If it is crowded, it will steam instead. A wok gives you the best heat, but a heavy-bottomed frying pan works too. Keep the heat high and let the bok choy sizzle to get a tender crisp result.
Storage
Seared bok choy is best served hot from the pan, but leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat quickly in a hot pan to bring back the texture. You can also slice it up and toss it into fried rice, noodle soups, or a quick stir fry the next day. It is a vegetable that is easy to reuse.
FAQ
Rinse it thoroughly under cold water, paying close attention to the base where grit collects. You can cook the whole head or slice the stems lengthwise. The stems stay crisp while the leaves wilt quickly, making bok choy perfect for stir fries, soups, or searing in a hot pan.
They are the same vegetable. Pak choi comes from Cantonese, while bok choy is more common in English-speaking countries like the US. You might also see it written as bok choi, pak choy, or pok choi. All of these names refer to the same leafy green with crunchy white stems and tender dark leaves. It's a versatile ingredient that can be served alongside lots of different meals. This recipe is one of our favorite bok choy recipes vegan eaters can enjoy again and again.
Pak choi, also known as bok choy, is an incredibly versatile ingredient that brings both flavor and nutrition to your cooking. Its tender leaves and crunchy stalks are packed with vitamins A, C, and K, along with essential minerals like calcium and potassium, making it a nutrient-rich addition to your meals. Beyond its health benefits, pak choi shines in a variety of dishes, from hearty stir-fries to comforting soups. Its mild, slightly sweet taste and crisp texture make it a perfect pairing for bold sauces or delicate broths, inviting endless culinary creativity. Whether steamed, sautéed, or added raw to salads, pak choi adds a refreshing, wholesome touch to any meal.
Yes, bok choy works raw or cooked. Both the stems and leaves can be eaten raw in salads or slaws. Most often, though, bok choy is lightly cooked in stir fries, soups, or steamed, which softens the leaves while keeping the stems crunchy. We use it in a few of our noodle soups, like shio ramen, vegan spicy ramen, and udon noodle soup, where it adds some crunch and healthy greens.
Other popular sides
- Vegan California Rolls
- Our Favourite Vegan Sushi
- Easy Vegan Miso Soup
- Sticky Tofu: Easy 10-Minute Recipe
More tasty recipes
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
- Vegan Yaki Udon - Easy 25-Minute Stir-Fried Noodles
- Curry Udon - Japanese Comfort in under 30 Minutes
📖 Recipe
Seared Bok Choy (Pak Choi) with Soy Sauce
Ingredients
- 1 tablespoon sesame oil
- ½ teaspoon sesame seeds
- 4-5 leaves bok choy (pak choi)
- Pinch of sugar
- 1 teaspoon mirin
- 1 teaspoon light soy sauce
- Red chili, sliced (optional for garnish)
Instructions
- Wash the bok choy thoroughly, especially around the base of the stalks, and shake off excess water.
- Heat the sesame oil in a wok or wide frying pan over high heat.
- Lay the bok choy in the pan. It should sizzle straight away. Avoid crowding the pan.
- Drizzle in the soy sauce and mirin, then sprinkle over the sugar.
- Flip the bok choy and scatter with sesame seeds. Cook briefly until the stems are tender-crisp and the leaves are wilted.
- Serve hot, with chilli slices on top if you like.
Notes
- Serve with udon noodles or other vegan Japanese rice dishes.
- Keep the heat high so the bok choy sears instead of steaming.
Leave a Reply