23 Delicious Bok Choy Recipes for Vegetarians

Looking to add more greens to your vegetarian meals? Bok choy is your new best friend! This versatile veggie is perfect for quick dinners, from stir-fries to soups. Whether you’re a seasoned cook or just starting out, these 23 delicious recipes will inspire you to get creative in the kitchen. Let’s dive in and discover some tasty new favorites!

Stir-Fried Bok Choy with Garlic and Ginger

Venturing into quick, flavorful vegetable sides? This stir-fried bok choy with garlic and ginger comes together in minutes but delivers restaurant-quality taste. You’ll love how the crisp greens soak up the savory sauce, making it a perfect weeknight winner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

– 1.5 pounds baby bok choy, trimmed and halved lengthwise
– 3 tablespoons cold-pressed sesame oil
– 4 large garlic cloves, thinly sliced
– 1 tablespoon fresh ginger, finely julienned
– 2 tablespoons premium soy sauce
– 1 tablespoon Shaoxing wine
– 1 teaspoon toasted sesame seeds

Instructions

1. Rinse the baby bok choy under cold running water, then pat completely dry with paper towels to prevent oil splatter.
2. Heat a large wok or skillet over high heat for 1 minute until a drop of water sizzles and evaporates immediately.
3. Add the cold-pressed sesame oil and swirl to coat the surface, heating for 30 seconds until shimmering but not smoking.
4. Add the thinly sliced garlic and finely julienned ginger, stir-frying for 45 seconds until fragrant and lightly golden.
5. Tip: Keep the aromatics moving constantly to avoid burning and ensure even flavor distribution.
6. Add the halved baby bok choy, arranging cut-side down in a single layer, and cook undisturbed for 1 minute to develop a slight sear.
7. Flip the bok choy with tongs and continue stir-frying for 2 minutes until stems are tender-crisp and leaves are wilted.
8. Tip: For optimal texture, maintain high heat throughout to quickly cook the greens while retaining their vibrant color.
9. Pour in the premium soy sauce and Shaoxing wine, tossing continuously for 1 minute to coat evenly and reduce slightly.
10. Tip: Add the liquids around the edges of the wok so they heat instantly and create a quick glaze.
11. Transfer to a serving platter and immediately sprinkle with toasted sesame seeds.
Zesty with a satisfying crunch, the bok choy stems remain crisp while the leaves soften into the garlic-ginger infusion. Serve it alongside steamed jasmine rice or toss with udon noodles for a complete meal—the savory sauce clings beautifully to every surface.

Bok Choy and Tofu Teriyaki Bowl

Dinner just got a whole lot easier with this vibrant bowl. You’ll love how quickly it comes together, and the sweet-savory teriyaki sauce makes everything taste incredible. It’s the perfect weeknight meal when you want something healthy but don’t want to spend hours in the kitchen.

Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 cup short-grain white rice, rinsed until the water runs clear
– 1 1/2 cups water
– 14 oz extra-firm tofu, pressed for 30 minutes and cubed into 1-inch pieces
– 2 tbsp avocado oil, divided
– 1 lb baby bok choy, ends trimmed and halved lengthwise
– 3 tbsp low-sodium soy sauce
– 2 tbsp mirin
– 1 tbsp honey
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
– 1 tsp toasted sesame seeds
– 2 green onions, thinly sliced on the bias

Instructions

1. Combine the rinsed short-grain white rice and 1 1/2 cups water in a small saucepan. Bring to a boil over high heat.
2. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes. Remove from heat and let it steam, covered, for 5 minutes. (Tip: Resist the urge to peek while it simmers to ensure perfectly fluffy rice.)
3. While the rice cooks, pat the pressed, cubed extra-firm tofu completely dry with paper towels.
4. Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
5. Add the dried tofu cubes in a single layer. Cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip each tofu cube and cook for another 4-5 minutes until all sides are golden and crisp. Transfer to a plate.
7. In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the halved baby bok choy, cut-side down. Sear for 2-3 minutes without moving to achieve a light char.
8. Flip the bok choy and cook for an additional 2 minutes until the stems are tender-crisp. Transfer to the plate with the tofu.
9. Reduce the heat to medium. In the same skillet, combine the low-sodium soy sauce, mirin, honey, freshly grated ginger, and minced garlic. Whisk constantly and bring to a gentle simmer.
10. Whisk the cornstarch slurry once more and slowly drizzle it into the simmering sauce while stirring continuously. Cook for 1 minute until the sauce thickens to a glossy, coating consistency. (Tip: Adding the slurry off the direct heat prevents lumps for a silky-smooth sauce.)
11. Return the cooked tofu and bok choy to the skillet. Gently toss everything in the thickened teriyaki sauce for 1 minute until evenly coated and heated through.
12. Fluff the steamed rice with a fork and divide it between two bowls.
13. Top the rice with the saucy tofu and bok choy mixture.
14. Garnish each bowl with toasted sesame seeds and thinly sliced green onions.

What makes this bowl special is the contrast between the crispy tofu and the tender-crisp bok choy, all coated in that sticky, glossy sauce. The nutty sesame seeds and sharp green onions add the perfect finishing touch. For a fun twist, try serving it over cauliflower rice or adding a soft-boiled pasture-raised egg on top.

Vegetarian Bok Choy and Mushroom Stir-Fry

Just when you need a quick, satisfying meal, this vegetarian stir-fry delivers. It’s packed with earthy mushrooms and crisp bok choy, all tossed in a savory sauce that comes together in minutes. You’ll love how simple and flavorful it is.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 1 pound shiitake mushrooms, stems removed and caps sliced into ¼-inch pieces
– 1 pound baby bok choy, trimmed and cut into 1-inch pieces
– 3 tablespoons toasted sesame oil
– 2 tablespoons tamari
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 2 garlic cloves, minced
– ¼ teaspoon red pepper flakes
– 2 tablespoons vegetable stock
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced on the bias for garnish

Instructions

1. In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, red pepper flakes, and vegetable stock until fully combined. 2. In a separate small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of cold water until smooth, which will help thicken the sauce without clumping. 3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes. 4. Add the toasted sesame oil to the hot wok and swirl to coat the surface evenly. 5. Add the sliced shiitake mushrooms in a single layer and cook without stirring for 3 minutes to develop a golden-brown sear. 6. Stir the mushrooms and continue cooking for another 2 minutes until they are tender and lightly caramelized. 7. Add the baby bok choy pieces to the wok and stir-fry for 2 minutes until the leaves are wilted and the stems are crisp-tender. 8. Pour the prepared sauce mixture over the vegetables and bring to a simmer, stirring constantly for 1 minute. 9. Give the cornstarch slurry a quick stir and drizzle it into the wok, cooking for 30 seconds until the sauce thickens and coats the vegetables evenly. 10. Remove the wok from the heat and transfer the stir-fry to a serving dish. 11. Garnish with the thinly sliced scallions for a fresh, colorful finish.

Serve this dish over steamed jasmine rice or quinoa for a complete meal. The mushrooms offer a meaty, umami-rich bite, while the bok choy adds a refreshing crunch that balances the savory sauce. Try topping it with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick.

Lemon Ginger Bok Choy Soup

Ever find yourself craving something that feels both nourishing and exciting? This lemon ginger bok choy soup is exactly that—a bright, brothy hug in a bowl that comes together with minimal fuss. You’ll love how the zesty, warming flavors wake up your senses.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons freshly grated ginger root
– 6 cups low-sodium vegetable broth
– 1 pound baby bok choy, ends trimmed and leaves separated
– 1 large lemon, juiced (about 3 tablespoons) and zested
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter
– ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 5–7 minutes.
3. Stir in the minced garlic and freshly grated ginger root, cooking for 1 minute until aromatic but not browned.
4. Pour in the low-sodium vegetable broth and bring to a gentle boil over high heat.
5. Reduce the heat to maintain a steady simmer, then add the separated baby bok choy leaves.
6. Simmer the soup uncovered until the bok choy stems are tender-crisp and the leaves are wilted, 8–10 minutes.
7. Stir in the fresh lemon juice, lemon zest, fine sea salt, and freshly cracked black pepper.
8. Remove the pot from the heat and whisk in the unsalted butter until fully melted and incorporated, which will lightly emulsify the broth for a richer mouthfeel.
9. Ladle the soup into bowls and garnish each serving with roughly chopped fresh cilantro leaves.
Vibrant and soothing, this soup delivers a perfect balance of textures with tender bok choy in a silky, aromatic broth. The bright lemon and spicy ginger create a refreshing depth that makes it ideal for a light lunch or a starter before a richer meal. For a heartier version, consider adding a poached pasture-raised egg or a swirl of chili crisp right before serving.

Bok Choy and Carrot Gyoza

Aren’t you craving something crispy, savory, and packed with veggies? These bok choy and carrot gyoza are the perfect little dumplings for a quick weeknight dinner or a fun appetizer. You’ll love how the fresh flavors come together in each bite.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes

Ingredients

– 1 package (about 30) round gyoza wrappers
– 4 cups finely chopped bok choy, stems and leaves separated
– 1 cup grated carrot, using a box grater on the medium holes
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 teaspoon rice vinegar
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter
– ¼ cup water, for steaming
– 2 tablespoons neutral oil (such as grapeseed oil), for pan-frying

Instructions

1. In a large mixing bowl, combine the finely chopped bok choy stems, grated carrot, toasted sesame oil, freshly grated ginger root, minced garlic, soy sauce, and rice vinegar.
2. Mix the ingredients thoroughly until well incorporated, then fold in the lightly beaten pasture-raised egg to bind the filling.
3. Place one gyoza wrapper on a clean work surface and spoon 1 teaspoon of the filling into the center.
4. Dip your finger in water and moisten the edges of the wrapper, then fold it in half to form a half-moon shape, pressing the edges firmly to seal.
5. Create pleats along the sealed edge by pinching and folding small sections, repeating until all wrappers are filled—this helps prevent leaks during cooking.
6. Heat the clarified butter and neutral oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
7. Arrange the gyoza in the skillet in a single layer, flat side down, and cook until the bottoms are golden brown and crispy, approximately 3–4 minutes.
8. Carefully pour the water into the skillet, immediately cover with a lid, and reduce the heat to medium-low to steam the gyoza for 5–6 minutes, until the wrappers become translucent.
9. Remove the lid and continue cooking for 1–2 minutes to evaporate any remaining liquid and re-crisp the bottoms.
10. Transfer the gyoza to a serving plate using a spatula, being gentle to keep them intact.
11. Let the gyoza rest for 2 minutes before serving to allow the filling to set slightly.
12. Serve immediately while hot for the best texture and flavor.

Lightly crispy on the outside with a tender, veggie-packed interior, these gyoza offer a delightful contrast in every bite. The subtle sweetness from the carrots balances the earthy bok choy, making them a hit for dipping in extra soy sauce or a spicy chili oil. Try serving them alongside a simple cucumber salad for a refreshing meal that feels both wholesome and indulgent.

Grilled Bok Choy with Miso Glaze

Ready to level up your veggie game? Grilled bok choy with miso glaze is a total game-changer. You get smoky char from the grill, sweet-savory glaze, and that satisfying crunch—it’s way more exciting than your average side dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 4 heads baby bok choy, halved lengthwise
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon grapeseed oil
• 1 teaspoon toasted sesame seeds
• 1 scallion, thinly sliced on the bias

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (approximately 450°F).
2. Whisk together the white miso paste, mirin, and unseasoned rice vinegar in a small bowl until completely smooth.
3. Brush the cut sides of the halved baby bok choy with the grapeseed oil.
4. Place the bok choy, cut-side down, directly onto the preheated grill grates.
5. Grill for 3–4 minutes, until deep grill marks form and the edges begin to char slightly.
6. Flip the bok choy using tongs and grill for an additional 2–3 minutes on the rounded back side.
7. Transfer the grilled bok choy to a platter, cut-side up.
8. Brush the miso glaze generously over the warm, grilled cut surfaces of the bok choy.
9. Drizzle the toasted sesame oil evenly over the glazed bok choy.
10. Garnish immediately with the toasted sesame seeds and thinly sliced scallion.

Every bite delivers a fantastic contrast: the tender-crisp leaves, the caramelized, slightly bitter char from the grill, and the rich, umami-packed miso glaze. Try serving it alongside simply grilled salmon or folding the leftovers into a grain bowl the next day for an easy lunch upgrade.

Sesame Bok Choy and Edamame Salad

Haven’t you been craving something fresh, crunchy, and packed with flavor? This sesame bok choy and edamame salad is exactly that—a vibrant, no-cook dish that comes together in minutes. It’s perfect for a quick lunch or a light side that’ll brighten up any meal.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 1 pound baby bok choy, thinly sliced
– 1 cup shelled edamame, thawed
– 2 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon tamari
– 1 teaspoon honey
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– 2 tablespoons toasted sesame seeds
– ¼ teaspoon red pepper flakes

Instructions

1. Place the thinly sliced baby bok choy and thawed shelled edamame in a large mixing bowl.
2. In a small bowl, whisk together the toasted sesame oil, rice vinegar, tamari, honey, freshly grated ginger, and minced garlic clove until fully emulsified.
3. Pour the dressing over the bok choy and edamame, then toss thoroughly to coat every piece evenly.
4. Add the toasted sesame seeds and red pepper flakes to the bowl, and toss again to distribute them throughout the salad.
5. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld and the bok choy to slightly soften.
6. Serve immediately, or refrigerate for up to 2 hours if you prefer a chilled salad.

Kick back and enjoy the crisp texture of the bok choy paired with the tender edamame, all brought together by that nutty, savory-sweet dressing. For a creative twist, top it with grilled shrimp or serve it alongside seared salmon to make it a hearty main course.

Bok Choy and Rice Noodle Stir-Fry

Let’s be real—some nights you just need dinner to come together fast. This bok choy and rice noodle stir-fry is your answer: it’s fresh, satisfying, and ready in about 20 minutes. You’ll love how the crisp-tender veggies and chewy noodles soak up that savory sauce.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 8 oz dried rice noodles
• 2 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 4 garlic cloves, finely minced
• 1 tbsp freshly grated ginger
• 1 lb baby bok choy, halved lengthwise
• 1 cup julienned carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame seeds
• 1/4 tsp crushed red pepper flakes

Instructions

1. Place 8 oz dried rice noodles in a large bowl and cover with hot water (about 180°F). Let soak for 8 minutes until pliable but still firm, then drain thoroughly.
2. Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add 4 finely minced garlic cloves and 1 tbsp freshly grated ginger; stir-fry for 30 seconds until fragrant.
4. Add 1 lb halved baby bok choy and 1 cup julienned carrots; stir-fry for 3-4 minutes until bok choy stems are crisp-tender.
5. Push vegetables to the side of the wok. Pour 2 tbsp toasted sesame oil into the center and let it heat for 15 seconds.
6. Add the drained rice noodles to the hot sesame oil; toss continuously for 2 minutes to prevent sticking.
7. Combine 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1/4 tsp crushed red pepper flakes in a small bowl, then pour over noodles.
8. Toss everything together for 1-2 minutes until the sauce evenly coats the noodles and vegetables.
9. Remove from heat and fold in 1/2 cup thinly sliced scallions.
10. Garnish with 1 tsp toasted sesame seeds and serve immediately.

Delightfully balanced, this dish offers a satisfying contrast between the tender-crisp bok choy and the pleasantly chewy rice noodles. The savory-sweet sauce clings beautifully to every strand, with just a hint of heat from the pepper flakes. For a creative twist, top it with a soft-boiled pasture-raised egg or serve alongside pan-seared tofu for extra protein.

Sweet and Spicy Bok Choy Slaw

A crunchy, vibrant slaw that’s about to become your new go‑to side. You get a sweet kick from honey and a gentle heat from chili flakes, all tossed with crisp bok choy for a refreshing bite. It’s perfect for picnics, tacos, or just jazzing up a weeknight dinner.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 1 pound baby bok choy, thinly sliced
– 1 medium carrot, julienned
– ¼ cup thinly sliced red onion
– ¼ cup roasted peanuts, roughly chopped
– 2 tablespoons extra‑virgin olive oil
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon soy sauce
– ½ teaspoon crushed red pepper flakes
– ¼ teaspoon fine sea salt

Instructions

1. Rinse the baby bok choy under cold water and pat completely dry with a clean kitchen towel.
2. Thinly slice the bok choy crosswise, including the tender stems, and place in a large mixing bowl.
3. Julienne the carrot into matchstick‑sized pieces and add to the bowl.
4. Thinly slice the red onion and add it to the bowl along with the chopped roasted peanuts.
5. In a small bowl, whisk together the extra‑virgin olive oil, rice vinegar, honey, soy sauce, crushed red pepper flakes, and fine sea salt until fully emulsified.
6. Pour the dressing over the vegetable mixture and toss thoroughly with tongs to coat every piece evenly.
7. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld and the vegetables to slightly soften.
8. Taste and adjust seasoning if needed, then transfer to a serving bowl.

So, you’ve got this wonderfully crisp slaw with a glossy, sweet‑spicy dressing clinging to every shred. The bok choy stays refreshingly crunchy while the peanuts add a toasty contrast. Try piling it on grilled fish tacos or alongside sticky ribs for a bright, cooling counterpoint.

Braised Bok Choy with Soy Sauce and Chili

Finally, let’s talk about a side dish that punches way above its weight. You know those nights when you want something green, savory, and ready in a flash? This braised bok choy is your answer. It’s a simple, flavor-packed veggie that goes with just about everything.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

– 2 heads baby bok choy, trimmed and halved lengthwise
– 2 tablespoons avocado oil
– 3 cloves garlic, minced
– 1 (1-inch) piece fresh ginger, peeled and julienned
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon unseasoned rice vinegar
– 1 teaspoon toasted sesame oil
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup water
– 1 teaspoon toasted white sesame seeds, for garnish

Instructions

1. Thoroughly rinse the halved baby bok choy under cold running water, paying special attention to the base where soil can collect, then pat completely dry with paper towels.
2. Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Carefully place the bok choy halves cut-side down into the hot oil. Sear undisturbed for 2-3 minutes to develop a deep golden-brown crust.
4. Flip the bok choy halves over using tongs and sear the other side for an additional 2 minutes.
5. Push the bok choy to the perimeter of the skillet. Add the minced garlic and julienned ginger to the center. Sauté for 45-60 seconds, just until fragrant but not browned.
6. Pour in the low-sodium soy sauce, unseasoned rice vinegar, toasted sesame oil, and crushed red pepper flakes directly over the aromatics.
7. Immediately add the 1/4 cup of water to the skillet to create a braising liquid, scraping up any browned bits from the bottom with a wooden spoon.
8. Reduce the heat to medium-low, cover the skillet with a tight-fitting lid, and allow the bok choy to braise for 4-5 minutes, until the stems are tender-crisp when pierced with a fork.
9. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 more minutes to reduce the sauce slightly until it coats the back of a spoon.
10. Transfer the braised bok choy and all the sauce to a serving platter. Garnish generously with the toasted white sesame seeds.

This dish delivers a fantastic contrast: the bok choy stems stay wonderfully crisp-tender, while the leaves wilt into the savory, slightly spicy sauce. The toasted sesame seeds add a final note of nutty crunch. Try serving it alongside simply grilled fish or spooning the extra sauce over a bowl of steamed jasmine rice.

Bok Choy and Cashew Nut Curry

Sometimes you just need a cozy, flavorful meal that comes together without fuss. This bok choy and cashew nut curry is exactly that—a vibrant, satisfying dish that’s perfect for busy weeknights yet impressive enough for guests. You’ll love how the creamy sauce hugs the crisp greens and crunchy nuts.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon fish sauce
– 1 tablespoon coconut sugar
– 1 pound baby bok choy, trimmed and halved lengthwise
– 1 cup raw cashews
– 1/4 cup fresh cilantro leaves, roughly chopped
– Cooked jasmine rice, for serving

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and freshly grated ginger; cook until fragrant, about 1 minute, to bloom their flavors without burning.
4. Add the red curry paste and cook, stirring constantly, for 1 minute to toast the spices and deepen their color.
5. Pour in the full-fat coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot.
6. Whisk in the fish sauce and coconut sugar until fully dissolved.
7. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook uncovered for 10 minutes to allow the flavors to meld.
8. While the sauce simmers, toast the raw cashews in a dry skillet over medium heat, shaking the pan frequently, until golden and aromatic, 3–4 minutes; transfer to a plate to cool.
9. Submerge the halved baby bok choy in the simmering curry, arranging it cut-side down for maximum surface contact.
10. Cover the pot and cook until the bok choy stems are tender-crisp and the leaves are wilted, 5–7 minutes.
11. Gently stir in the toasted cashews and roughly chopped fresh cilantro leaves.
12. Remove the pot from the heat and let the curry rest for 2 minutes to allow the flavors to settle.
13. Ladle the curry over bowls of cooked jasmine rice.

Just spoon it over fluffy jasmine rice for a comforting meal. The curry boasts a velvety, aromatic sauce that contrasts beautifully with the tender-crisp bok choy and the buttery crunch of cashews. For a fun twist, try serving it in hollowed-out roasted acorn squash halves for a stunning, edible bowl presentation.

Roasted Bok Choy with Balsamic Reduction

Don’t you just love when a simple vegetable transforms into something spectacular? Roasted bok choy gets a major upgrade with a sweet-tart balsamic reduction, making it the perfect elegant yet easy side. You’ll be amazed at how these humble greens become the star of your plate.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 4 heads baby bok choy, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, cold

Instructions

1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. Arrange the halved baby bok choy in a single layer on a rimmed baking sheet.
3. Drizzle the extra-virgin olive oil evenly over the bok choy.
4. Season the bok choy thoroughly with the kosher salt and freshly cracked black pepper, ensuring all surfaces are coated.
5. Roast the bok choy in the preheated oven for 15 minutes, or until the edges are deeply caramelized and the stems are fork-tender.
6. While the bok choy roasts, combine the balsamic vinegar and pure maple syrup in a small saucepan over medium-high heat.
7. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
8. Simmer the reduction, stirring occasionally, for 8-10 minutes until it thickens to a syrup-like consistency that coats the back of a spoon. Tip: Use a light-colored saucepan to easily monitor the color change as the reduction darkens and thickens.
9. Remove the saucepan from the heat and whisk in the cold unsalted butter until fully emulsified and glossy. Tip: Adding cold butter off the heat prevents the sauce from breaking, creating a silky, rich finish.
10. Transfer the roasted bok choy to a serving platter.
11. Drizzle the warm balsamic reduction generously over the arranged bok choy.
12. Serve immediately while the bok choy is hot and the reduction is still fluid. Tip: For optimal texture, avoid letting the roasted bok choy sit too long before serving, as it can become soggy.

Now you have a dish where the bok choy offers a wonderful contrast: crisp-tender stems and silky, slightly wilted leaves. The reduction adds a complex, sweet-acidic glaze that clings beautifully to every nook. Try serving it alongside a simply seared salmon fillet or over a bed of creamy polenta for a complete, restaurant-worthy meal.

Conclusion

Hooray! You’ve just discovered 23 fantastic ways to enjoy bok choy, proving this versatile veggie is a vegetarian superstar. We hope you feel inspired to bring some of these delicious dishes to your table. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks find their new favorite meal!