Sautéed Bok Choy in a Wok
Sautéed bok choy cooks best over high heat, so a roomy wok and a few smart tools make it easy to keep the stems crisp-tender and the leaves silky.
Woks for Sautéed Bok Choy
Designed for fast, even heat and easy tossing when bok choy is on the menu.
Wok Turners & Stir-Fry Tools
Curved turners and wok-ready utensils help you move tender greens quickly and cleanly.
Garlic, Ginger & Prep Tools
Simple prep tools make quick bok choy sauces and aromatics even easier on busy nights.
Tips
- Separate the stalks and leaves if your bok choy is large so the thicker stems can hit the wok first.
- Heat the wok before adding oil, then cook bok choy quickly over medium-high to high heat to keep it crisp and bright.
- Do not crowd the pan. Cook in batches if needed so the bok choy sautés instead of steams.
- A little garlic, ginger, soy sauce or sesame oil goes a long way with bok choy, especially for quick weeknight sides.
Frequently Asked Questions
A wok is one of the best pans for sautéed bok choy because its wide cooking surface and high sides make it easy to cook the stems quickly while tossing the leaves without overcrowding.
Use high heat, a hot wok and small batches. Cook the stems first for a minute or two, add the leaves last and season lightly so the bok choy stays crisp-tender instead of watery.
A wok, a wok turner and a grater for garlic or ginger are the most useful basics.