22 Mouthwatering Chinese Bok Choy Recipe Ideas

Ready to transform that beautiful bok choy sitting in your fridge into something spectacular? Whether you’re craving quick weeknight dinners, healthy stir-fries, or comforting soups, this versatile leafy green is about to become your new kitchen superstar. We’ve gathered 22 irresistible Chinese-inspired recipes that will have you falling in love with bok choy all over again—let’s dive into these mouthwatering creations!

Stir-Fried Bok Choy with Garlic and Ginger

Flavorful and vibrant, this stir-fried bok choy celebrates the harmony of fresh greens with aromatic garlic and ginger. The quick cooking method preserves the vegetable’s crisp texture while allowing the savory sauce to cling to every leaf. This elegant side dish transforms simple ingredients into a sophisticated accompaniment worthy of any dinner table.

Ingredients

Bok choy – 1 lb
Garlic – 3 cloves
Fresh ginger – 1-inch piece
Vegetable oil – 2 tbsp
Soy sauce – 2 tbsp
Water – ¼ cup

Instructions

1. Wash 1 lb bok choy thoroughly under cold running water to remove any dirt from between the leaves.
2. Trim ¼ inch from the bottom of each bok choy head and separate the leaves from the stalks.
3. Cut the bok choy stalks into 1-inch pieces and tear the leafy greens into large chunks.
4. Mince 3 garlic cloves until they form fine, even pieces.
5. Peel a 1-inch piece of fresh ginger and grate it using the fine side of a box grater.
6. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
7. Add the minced garlic and grated ginger to the hot oil and stir constantly for 30 seconds until fragrant but not browned.
8. Add the bok choy stalks to the wok and stir-fry for 2 minutes until they begin to soften.
9. Incorporate the bok choy leaves and continue stir-frying for another 2 minutes until the leaves wilt.
10. Pour 2 tbsp soy sauce evenly over the vegetables while continuing to stir.
11. Add ¼ cup water to the wok and immediately cover with a lid to create steam.
12. Cook covered for 90 seconds to allow the bok choy to become tender-crisp.
13. Remove the lid and continue cooking for 30 seconds until most of the liquid evaporates.
14. Transfer the stir-fried bok choy to a serving dish immediately to prevent overcooking.

Noteworthy for its satisfying crunch and savory depth, this dish offers a beautiful contrast between tender leaves and crisp stalks. The garlic and ginger infuse every bite with warmth that complements the bok choy’s natural sweetness. For an elegant presentation, serve it alongside grilled fish or toss with noodles for a complete vegetarian meal.

Bok Choy and Shiitake Mushroom Soup

Vividly aromatic and deeply comforting, this bok choy and shiitake mushroom soup transforms humble ingredients into an elegant bowl of nourishment. The earthy mushrooms and crisp greens create a delicate balance that feels both sophisticated and soothing. Each spoonful offers a clean, refined flavor profile perfect for any season.

Ingredients

Bok choy – 1 head
Shiitake mushrooms – 8 oz
Vegetable broth – 6 cups
Soy sauce – 2 tbsp
Ginger – 1 tbsp minced
Garlic – 2 cloves minced
Olive oil – 1 tbsp
Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add minced ginger and garlic, sautéing for 1 minute until fragrant but not browned.
3. Add sliced shiitake mushrooms, cooking for 5 minutes until they release their liquid and edges begin to crisp.
4. Pour in vegetable broth, bringing to a boil at 212°F.
5. Reduce heat to low, maintaining a gentle simmer for 10 minutes to develop flavors.
6. Add soy sauce and salt, stirring to combine.
7. Chop bok choy into 1-inch pieces, separating stems from leaves.
8. Add bok choy stems to the soup, simmering for 3 minutes until slightly tender.
9. Add bok choy leaves, cooking for 2 more minutes until wilted but still vibrant green.
10. Remove from heat and let rest for 2 minutes before serving. Here, the soup achieves its perfect harmony—the mushrooms retain their meaty texture while the bok choy provides delicate crunch, all swimming in a clear, umami-rich broth. For an elegant presentation, garnish with thinly sliced green onions or serve alongside jasmine rice to transform it into a heartier meal.

Spicy Bok Choy and Tofu Stir-Fry

Nestled between the vibrant crunch of fresh greens and the delicate protein of soy, this stir-fry captures the essence of modern vegetarian cooking with bold, aromatic flair. Perfect for weeknight dinners yet sophisticated enough for entertaining, it transforms humble ingredients into an elegant symphony of textures and spices that will awaken your palate. Each bite offers a harmonious balance of heat and freshness, making it an instant favorite for those seeking both nutrition and excitement on their plate.

Ingredients

– Firm tofu – 14 oz
– Bok choy – 1 lb
– Soy sauce – 3 tbsp
– Sesame oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1-inch piece
– Red pepper flakes – 1 tsp
– Vegetable oil – 2 tbsp

Instructions

1. Press the tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
3. Add tofu cubes in a single layer and cook for 4-6 minutes, flipping halfway, until golden brown on all sides.
4. Transfer tofu to a plate and wipe the wok clean with a paper towel.
5. Mince garlic and ginger finely to release maximum flavor without burning.
6. Heat remaining vegetable oil in the wok over high heat until just smoking.
7. Add garlic, ginger, and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
8. Separate bok choy leaves from stems, slicing stems into 1-inch pieces and keeping leaves whole.
9. Add bok choy stems to the wok and stir-fry for 2 minutes until slightly tender.
10. Add bok choy leaves and cook for 1 more minute until wilted but still vibrant green.
11. Return tofu to the wok and drizzle with soy sauce and sesame oil.
12. Toss everything together for 1 minute until evenly coated and heated through. Keep the wok moving to prevent sticking and ensure even sauce distribution.
13. Remove from heat and serve immediately. Knowing the crisp-tender bok choy provides a refreshing contrast to the chewy, golden tofu, while the garlic-infused sauce delivers a lingering warmth. For a creative twist, serve over jasmine rice or garnish with toasted sesame seeds to enhance the nutty undertones.

Chinese Bok Choy and Beef Noodle Soup

Just when autumn’s crisp air begins to settle, this soul-warming Chinese Bok Choy and Beef Noodle Soup emerges as the perfect culinary embrace. Juxtaposing tender beef slices against vibrant bok choy in a deeply aromatic broth, this dish transforms simple ingredients into an extraordinary bowl of comfort. Each spoonful delivers both nourishment and sophistication, making it ideal for weeknight dinners or impressive weekend entertaining.

Ingredients

Beef sirloin – 1 lb
Beef broth – 6 cups
Fresh ginger – 2-inch piece
Garlic – 3 cloves
Soy sauce – ¼ cup
Rice noodles – 8 oz
Bok choy – 1 large head
Green onions – 4
Sesame oil – 1 tbsp

Instructions

1. Slice 1 lb beef sirloin against the grain into ¼-inch thick strips.
2. Mince 3 cloves garlic and grate 2-inch piece of fresh ginger.
3. Heat a large pot over medium-high heat for 2 minutes until hot.
4. Add beef strips in a single layer and sear for 90 seconds per side until browned.
5. Remove beef from pot and set aside on a plate.
6. Add minced garlic and grated ginger to the pot and cook for 45 seconds until fragrant.
7. Pour in 6 cups beef broth and ¼ cup soy sauce, scraping the bottom to release browned bits.
8. Bring broth to a boil over high heat, then reduce to a simmer for 15 minutes.
9. Separate bok choy leaves from stems and chop stems into 1-inch pieces.
10. Add bok choy stems to the simmering broth and cook for 5 minutes.
11. Meanwhile, cook 8 oz rice noodles according to package directions until al dente.
12. Drain noodles and divide among 4 serving bowls.
13. Add bok choy leaves to the broth and cook for 2 minutes until wilted.
14. Return seared beef to the pot and cook for 1 minute just to heat through.
15. Stir in 1 tbsp sesame oil and thinly sliced green onions.
16. Ladle hot soup over noodles in each bowl.

Glistening with sesame oil and vibrant with fresh greens, this soup achieves a remarkable balance between the rich, savory broth and the clean crunch of bok choy. The thin-sliced beef remains remarkably tender against the satisfying chew of rice noodles, creating contrasting textures that delight with each bite. For an elegant presentation, garnish with additional green onion slivers and serve with chili crisp on the side for those who prefer extra heat.

Sesame Garlic Bok Choy with Soy Sauce

Crisp, vibrant bok choy transforms into an elegant side dish when kissed with the aromatic dance of toasted sesame and pungent garlic. This sesame garlic bok choy with soy sauce offers a beautiful balance of tender-crisp texture and savory depth that elevates any meal. Simple enough for weeknights yet sophisticated enough for entertaining, it brings restaurant-quality flair to your table in mere minutes.

Ingredients

Bok choy – 1 lb
Garlic – 3 cloves
Sesame oil – 1 tbsp
Soy sauce – 2 tbsp
Water – ¼ cup

Instructions

1. Rinse 1 lb bok choy under cold running water, then pat completely dry with paper towels.
2. Trim ¼ inch from the base of each bok choy head, then slice each head lengthwise into quarters.
3. Mince 3 garlic cloves finely to ensure even distribution and prevent burning.
4. Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add minced garlic to the hot oil and cook for 30 seconds until fragrant but not browned.
6. Arrange bok choy quarters in a single layer in the skillet, cut-side down.
7. Cook bok choy undisturbed for 2 minutes until cut sides develop golden-brown sear marks.
8. Flip all bok choy pieces carefully using tongs to maintain their shape.
9. Pour ¼ cup water into the skillet, immediately covering with a tight-fitting lid.
10. Steam bok choy for 3 minutes until stems are tender when pierced with a fork but still crisp.
11. Remove lid and drizzle 2 tbsp soy sauce evenly over the bok choy.
12. Toss gently to coat all pieces, then cook uncovered for 1 minute until sauce reduces slightly.

Delicate yet substantial, the bok choy stems retain a satisfying crunch while the leaves wilt into silky tenderness. The robust garlic and nutty sesame oil create an aromatic foundation that the salty-sweet soy sauce beautifully accentuates. For an elegant presentation, arrange the glossy greens alongside seared salmon or serve over jasmine rice to soak up every drop of the savory sauce.

Ginger Bok Choy and Shrimp Stir-Fry

Heralding the perfect harmony of land and sea, this ginger bok choy and shrimp stir-fry captures the essence of quick, elegant cooking. Here, crisp greens meet plump seafood in a vibrant dance of textures and flavors, all united by the warm, aromatic kiss of fresh ginger. It’s a dish that feels both nourishing and luxurious, ready to grace your table in mere minutes.

Ingredients

– Vegetable oil – 2 tbsp
– Shrimp – 1 lb
– Bok choy – 1 lb
– Ginger – 1 tbsp, minced
– Soy sauce – 3 tbsp
– Cornstarch – 1 tsp
– Water – ¼ cup

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
4. Transfer the shrimp to a clean plate to prevent overcooking.
5. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
6. Add the minced ginger and stir for 30 seconds until fragrant.
7. Add the bok choy and stir-fry for 3–4 minutes, until the leaves wilt and stems become tender-crisp.
8. Whisk together the soy sauce, cornstarch, and water in a small bowl to create a smooth slurry.
9. Pour the sauce mixture into the skillet and stir continuously for 1–2 minutes until it thickens and coats the vegetables.
10. Return the cooked shrimp to the skillet and toss gently to combine and heat through for 1 minute. Light and vibrant, this stir-fry offers a delightful contrast between the tender shrimp and the crisp-tender bok choy, all enveloped in a glossy, ginger-infused sauce. Serve it over steamed jasmine rice to soak up every last drop, or alongside noodles for a heartier meal that celebrates simplicity and freshness.

Bok Choy and Chicken Stir-Fry with Oyster Sauce

Glistening with savory depth and vibrant color, this stir-fry transforms humble ingredients into an elegant weeknight masterpiece. Bok choy’s crisp stalks and tender leaves mingle with succulent chicken in a glossy oyster sauce glaze. The result is a dish that feels simultaneously comforting and sophisticated.

Ingredients

• Chicken breast – 1 lb
• Bok choy – 1 lb
• Garlic – 3 cloves
• Oyster sauce – 3 tbsp
• Soy sauce – 1 tbsp
• Vegetable oil – 2 tbsp
• Cornstarch – 1 tsp

Instructions

1. Cut 1 lb chicken breast into ½-inch strips against the grain for maximum tenderness.
2. Whisk 1 tsp cornstarch with 1 tbsp soy sauce in a medium bowl until fully dissolved.
3. Toss chicken strips in the cornstarch mixture until evenly coated and let marinate for 10 minutes.
4. Separate bok choy leaves from stalks, then slice stalks into 1-inch pieces and leaves into 2-inch ribbons.
5. Mince 3 garlic cloves finely to distribute flavor evenly throughout the dish.
6. Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
7. Add chicken in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
8. Flip chicken and cook for another 2 minutes until opaque throughout.
9. Transfer chicken to a clean plate, leaving any oil in the pan.
10. Add garlic to the hot pan and stir constantly for 30 seconds until fragrant but not browned.
11. Add bok choy stalks and stir-fry for 2 minutes until slightly softened.
12. Add bok choy leaves and cook for 1 minute until just wilted.
13. Return chicken to the pan along with any accumulated juices.
14. Pour 3 tbsp oyster sauce over the mixture and toss continuously for 1 minute until everything is evenly coated and glossy.
15. Remove from heat and serve immediately.

Each bite offers a delightful contrast between the crisp bok choy and tender chicken, all enveloped in the rich, umami-forward sauce. For an elegant presentation, serve over jasmine rice with a sprinkle of toasted sesame seeds, or pair with soba noodles for a heartier meal.

Sweet and Spicy Bok Choy Salad

Refreshingly crisp and vibrant, this Sweet and Spicy Bok Choy Salad brings together the perfect balance of flavors and textures. Ribbons of tender bok choy mingle with a zesty dressing that delivers both gentle heat and subtle sweetness. It’s an elegant dish that transforms simple ingredients into something truly memorable.

Ingredients

Bok choy – 1 large head
Rice vinegar – ¼ cup
Honey – 2 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Red pepper flakes – ½ tsp
Sesame seeds – 1 tbsp

Instructions

1. Wash the bok choy thoroughly under cold running water to remove any dirt from between the leaves.
2. Pat the bok choy completely dry with paper towels to ensure the dressing adheres properly.
3. Slice the bok choy crosswise into ¼-inch ribbons, including both the white stalks and green leaves.
4. In a small bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, and red pepper flakes until fully combined.
5. Pour the dressing over the sliced bok choy in a large mixing bowl.
6. Toss the salad gently but thoroughly with tongs, making sure every piece is coated with dressing.
7. Let the salad rest for 10 minutes to allow the flavors to meld and the bok choy to slightly wilt.
8. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
9. Sprinkle the toasted sesame seeds evenly over the dressed salad just before serving.

Glistening with its sweet-spicy glaze, this salad offers a delightful crunch from the fresh bok choy and toasted sesame seeds. The contrasting textures create an elegant presentation that pairs beautifully with grilled fish or can stand alone as a light lunch. For an extra dimension, top with sliced almonds or serve alongside citrus-marinated shrimp for a complete meal.

Bok Choy and Pork Dumplings

Wrapped in delicate dough, these bok choy and pork dumplings offer a harmonious balance of earthy greens and savory meat, creating pockets of flavor that burst with each bite. Whether pan-fried to golden perfection or steamed for a tender finish, they transform simple ingredients into an elegant appetizer or satisfying main course. Their versatility makes them equally suited for casual weeknight dinners or sophisticated gatherings where culinary craftsmanship shines.

Ingredients

Ground pork – 1 lb

Bok choy – 2 cups, finely chopped

Dumpling wrappers – 30 pieces

Soy sauce – 2 tbsp

Sesame oil – 1 tbsp

Vegetable oil – 2 tbsp

Water – ½ cup

Instructions

1. Combine 1 lb ground pork, 2 cups finely chopped bok choy, 2 tbsp soy sauce, and 1 tbsp sesame oil in a large bowl.
2. Mix the filling ingredients thoroughly with your hands for 2 minutes until well incorporated.
3. Place 1 heaping teaspoon of filling in the center of a dumpling wrapper.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half and press edges together firmly, creating 5-6 pleats along one side for a secure seal.
6. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth to prevent drying.
7. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
8. Arrange dumplings in a single layer in the hot skillet, working in batches if necessary.
9. Cook dumplings for 3-4 minutes until bottoms develop a deep golden-brown crust.
10. Carefully pour ½ cup water into the skillet, immediately covering with a tight-fitting lid to avoid splattering.
11. Reduce heat to medium and steam dumplings for 8-10 minutes until wrappers become translucent and filling is cooked through.
12. Remove lid and continue cooking for 1-2 minutes until any remaining water evaporates and bottoms re-crisp.

Crispy-bottomed with tender steamed tops, these dumplings offer contrasting textures that highlight the juicy pork and slightly bitter bok choy. The savory filling gains complexity from sesame oil’s nutty aroma, while the thin wrappers provide just enough chew to complement the interior. Serve them arranged in concentric circles with a drizzle of chili oil, or pair with a simple vinegar-soy dip for a classic presentation that lets the dumplings’ craftsmanship shine.

Honey Garlic Bok Choy and Mushroom Stir-Fry

Radiating with the subtle sweetness of honey and the aromatic depth of garlic, this stir-fry transforms humble bok choy and earthy mushrooms into an elegant weeknight masterpiece. The quick-cooking method preserves the vegetables’ vibrant textures while creating a glossy, savory sauce that clings beautifully to each ingredient.

Ingredients

• Bok choy – 1 lb
• Cremini mushrooms – 8 oz
• Garlic – 3 cloves
• Honey – 2 tbsp
• Soy sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Red pepper flakes – ¼ tsp
• Sesame seeds – 1 tsp

Instructions

1. Wash the bok choy thoroughly, then slice it lengthwise into quarters.
2. Clean the mushrooms with a damp paper towel and slice them into ¼-inch thick pieces.
3. Mince the garlic cloves finely.
4. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
5. Add the mushrooms to the hot oil and cook for 4-5 minutes until they release their liquid and develop golden-brown edges.
6. Push the mushrooms to one side of the pan and add the minced garlic to the empty space.
7. Cook the garlic for 30 seconds until fragrant but not browned.
8. Add the quartered bok choy to the pan, arranging it cut-side down.
9. Sear the bok choy for 2 minutes until the edges begin to caramelize.
10. Flip the bok choy and cook for another 2 minutes until the stems are tender-crisp.
11. Combine the soy sauce and honey in a small bowl, stirring until fully incorporated.
12. Pour the honey-soy mixture over the vegetables in the pan.
13. Add the red pepper flakes to the pan.
14. Toss everything together and cook for 1 minute until the sauce thickens and coats the vegetables.
15. Sprinkle the sesame seeds over the finished stir-fry.

Luxuriously glossy from the honey reduction, this dish offers a delightful contrast between the crisp-tender bok choy stems and the meaty, sautéed mushrooms. The subtle heat from the red pepper flakes balances the sweet-savory sauce perfectly, making it exceptional served over jasmine rice or alongside grilled salmon for a more substantial meal.

Bok Choy and Cashew Nut Stir-Fry

Crisp, verdant bok choy meets buttery cashews in this elegant stir-fry that transforms humble ingredients into a sophisticated weeknight masterpiece. The gentle heat of ginger and garlic perfumes the oil, while a glossy soy-lime glaze coats each leaf and nut with balanced intensity. This dish celebrates texture and simplicity in equal measure, proving that extraordinary flavors often emerge from the most straightforward preparations.

Ingredients

Bok choy – 1 lb
Cashews – ½ cup
Garlic – 3 cloves
Ginger – 1 tbsp
Soy sauce – 3 tbsp
Lime juice – 2 tbsp
Vegetable oil – 2 tbsp
Red pepper flakes – ½ tsp

Instructions

1. Wash 1 lb bok choy thoroughly under cold running water, then pat completely dry with paper towels to prevent oil splatter.
2. Slice 3 garlic cloves into thin slivers and grate 1 tbsp fresh ginger, keeping them separate on your cutting board.
3. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers visibly, about 90 seconds.
4. Add ½ cup raw cashews to the hot oil and toast for 2 minutes, stirring constantly with a wooden spatula until golden brown.
5. Immediately transfer toasted cashews to a clean plate using a slotted spoon, leaving the flavored oil in the pan.
6. Add sliced garlic to the hot oil and sauté for exactly 45 seconds until fragrant but not browned.
7. Stir in grated ginger and ½ tsp red pepper flakes, cooking for 30 seconds more to release their aromatic oils.
8. Add bok choy to the wok, arranging it in a single layer if possible, and cook undisturbed for 1 minute to develop a light sear.
9. Toss bok choy continuously for 3-4 minutes until leaves are wilted and stems are tender-crisp when pierced with a fork.
10. Pour 3 tbsp soy sauce and 2 tbsp lime juice evenly over the vegetables, stirring to coat every surface.
11. Return toasted cashews to the wok and toss everything together for 1 final minute until the sauce glazes the ingredients.
12. Remove from heat and serve immediately. The contrasting textures create a delightful experience—crunchy cashews against silky greens, while the bright acidity cuts through the rich umami notes. For an elegant presentation, garnish with extra lime wedges and serve alongside jasmine rice to soak up the vibrant sauce.

Steamed Salmon with Bok Choy and Ginger Soy Sauce

Gracefully steamed to perfection, this elegant salmon dish combines delicate Asian flavors in a surprisingly simple preparation. Ginger-infused soy sauce cascades over tender bok choy, creating a harmonious balance that transforms weeknight dining into a sophisticated culinary experience. The gentle steaming method preserves the salmon’s natural moisture while allowing the aromatics to penetrate every bite.

Ingredients

Salmon fillets – 4 (6 oz each)
Bok choy – 2 heads
Fresh ginger – 1 tbsp minced
Soy sauce – ¼ cup
Water – ½ cup
Sesame oil – 1 tsp

Instructions

1. Rinse 2 heads of bok choy under cold running water for 30 seconds to remove any dirt.
2. Cut bok choy lengthwise into quarters using a sharp chef’s knife.
3. Arrange bok choy quarters in a single layer on the bottom tier of a bamboo steamer.
4. Pat 4 salmon fillets completely dry with paper towels to ensure proper steaming.
5. Place salmon fillets skin-side down on top of the bok choy in the steamer.
6. Combine ¼ cup soy sauce, ½ cup water, and 1 tbsp minced ginger in a small saucepan.
7. Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer for 3 minutes.
8. Fill a wok or large pot with 2 inches of water and bring to a rolling boil.
9. Position the steamer basket over the boiling water, making sure the water doesn’t touch the bottom of the steamer.
10. Cover the steamer tightly with its lid and steam for exactly 8 minutes for medium doneness.
11. Check salmon doneness by inserting a fork – it should flake easily but remain moist in the center.
12. Carefully remove the steamer from the heat using oven mitts to prevent burns.
13. Drizzle 1 tsp sesame oil over the hot ginger soy sauce and stir to combine.
14. Transfer steamed salmon and bok choy to serving plates using a wide spatula.
15. Spoon the warm ginger soy sauce generously over the salmon and vegetables.
Luxuriously tender salmon flakes at the slightest pressure, while the bok choy retains a satisfying crisp-tender texture. The ginger-forward sauce provides a bright, savory counterpoint that enhances without overwhelming the delicate fish. For an elegant presentation, serve alongside jasmine rice to catch every drop of the aromatic sauce, or garnish with thinly sliced scallions for added color and freshness.

Conclusion

These 22 bok choy recipes truly showcase how versatile and delicious this humble vegetable can be. Whether you’re craving something quick and simple or want to impress with restaurant-worthy dishes, there’s something here for every home cook. I’d love to hear which recipes become your favorites—drop a comment below and don’t forget to pin this article to save these tasty ideas for later!