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    Home » Recipes » Vegan Food Hacks

    Seared Baby Bok Choy

    Published: Jan 23, 2018 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Baby bok choy is at its best in the late winter and early spring, though it's available most of the year round. A versatile vegetable and nutritional superstar, bok choy (which can honestly be called "cute") offers a healthy dose of Vitamins K, C, A, and is a great source of calcium.

    Seared Baby Bok Choy is a super-quick way to prepare it, showing off its flavor and visual appeal. This is not so much a recipe as an idea, but what a fun idea it is. There's so little prep involved, and no other ingredients to use, so you're on your way to a great vegetable side dish in minutes.

    baby bok choy

    Use as many or as few baby bok choy as you'd like, allowing 2 to 4 halves per serving. Here's what to do:

    1  Cut each baby bok choy in half so that the widest part is exposed (leave all or most of the stem end intact, trim a little only if discolored).

    2  Heat a shallow layer of olive oil in a large pan.

    3  When really hot, place the bok choy halves cut side down on the skillet, cover and cook over high (but not highest) heat for 3 minutes or until nicely browned.

    4  Serve hot or at room temperature with a sprinkling of salt and pepper.

    Adapted from Wild About Greens by Nava Atlas; photos by Susan Voisin.

    Here's another tasty, simple bok choy recipe.

    Seared baby bok choy from Wild About Greens

    • Here are more recipes for Leafy Spring Greens.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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