Tender-crisp baby bok choy is seared until beautifully caramelized, then coated in a savory, spicy chili-garlic sauce and finished with toasted sesame seeds. A quick, flavorful side dish that pairs perfectly with rice, noodles, chicken, beef, shrimp, or tofu.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 3–4
Difficulty: Easy

🛒 Ingredients

For the bok choy

• 1½ lb (680 g) baby bok choy
• 1½ tbsp neutral cooking oil, such as avocado, canola, or vegetable oil
• 4 cloves garlic, finely minced
• 1–2 tsp red chili flakes, adjusted to taste
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• Pinch of salt

For the chili-garlic sauce

• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp chili crisp or chili-garlic sauce
• 1 tsp freshly grated ginger
• 2 tbsp water

Optional:

• ½ tsp crushed red pepper for extra heat
• 1 tsp lime juice
• ½ tsp cornstarch mixed with 1 tbsp water for a thicker sauce

👩‍🍳 Instructions

1. Prepare the bok choy

1. Trim the very bottom of each bok choy.
2. Cut larger baby bok choy in half lengthwise. Very small ones can be left whole.
3. Rinse thoroughly between the leaves to remove any dirt.
4. Pat very dry with paper towels.

Important: Dry bok choy sears much better. Excess water can cause it to steam instead of caramelize.

2. Mix the sauce

In a small bowl, whisk together:

• Soy sauce
• Sesame oil
• Rice vinegar
• Honey or maple syrup
• Chili crisp
• Ginger
• Water

Set aside.

3. Sear the bok choy

1. Heat a large skillet over medium-high heat.
2. Add the cooking oil.
3. Place the bok choy cut-side down in a single layer.
4. Let it cook undisturbed for about 2–3 minutes, until the cut sides become deeply golden and slightly charred.
5. Turn the bok choy and cook another 1–2 minutes.

Don’t overcrowd the pan. Work in batches if necessary.

4. Add garlic and chili

1. Reduce the heat to medium.
2. Add minced garlic and chili flakes.
3. Toss with the bok choy for about 30–45 seconds, just until fragrant.

Be careful not to burn the garlic.

5. Add the sauce

1. Pour the prepared sauce into the skillet.
2. Toss everything together.
3. Cook for another 1–2 minutes, allowing the sauce to coat the bok choy and become slightly glossy.
4. If using cornstarch slurry, add it during this step and cook until the sauce thickens.

6. Finish and serve

Transfer the bok choy to a serving plate.

Sprinkle with:

• Toasted sesame seeds
• Sliced green onions
• Extra chili flakes, if desired

Serve immediately while hot.

🌶️ How to Adjust the Spice

Mild: Use ½ tsp chili flakes and skip the extra chili crisp.

Medium: Use 1 tsp chili flakes plus 1 tbsp chili crisp.

Spicy: Use 2 tsp chili flakes, chili crisp, and a little extra crushed red pepper.

For a very spicy version, add a drizzle of chili oil just before serving.

🌰 Nut & Allergy Information

Does this recipe contain nuts?

No tree nuts or peanuts are required in the recipe.

However, sesame is used, and sesame is a major allergen in many countries. Check the labels of chili crisp, soy sauce, and other packaged ingredients for cross-contact warnings.

Sesame-free version

Replace:

• Sesame oil → neutral cooking oil
• Sesame seeds → sliced green onions or crispy garlic

Also verify that your chili sauce is sesame-free.

Gluten-free version

Regular soy sauce contains wheat. Use certified gluten-free tamari or gluten-free soy sauce instead.

Check your chili crisp/chili-garlic sauce as well, since ingredients vary by brand.

Soy-free version

Use a soy-free alternative such as coconut aminos, and check all prepared sauces carefully.

❓ Q&A

Can I use regular bok choy?

Yes. Cut larger bok choy into quarters or smaller pieces so the stems cook evenly.

Why is my bok choy watery?

It was probably too wet when it went into the skillet or the pan was overcrowded. Dry the bok choy thoroughly and sear it in batches if necessary.

Can I make this without sesame oil?

Yes. Use avocado, vegetable, canola, or another neutral oil. You’ll lose some of the characteristic sesame flavor, but it will still be delicious.

Can I use frozen bok choy?

Fresh baby bok choy is strongly preferred. Frozen bok choy tends to release more water and won’t develop the same seared texture.

Can I prepare the bok choy ahead of time?

You can wash, trim, and dry it several hours ahead. Store it refrigerated in a sealed container lined with paper towels.

For the best texture, cook it shortly before serving.

Can I make this less salty?

Yes. Use low-sodium soy sauce and reduce it slightly. You can also add a splash of water or lime juice to balance the flavor.

What can I serve with chili garlic bok choy?

It works especially well with:

• Steamed jasmine rice
• Fried rice
• Noodles
• Teriyaki chicken
• Grilled chicken
• Beef stir-fry
• Shrimp
• Salmon
• Crispy tofu
• Dumplings

Can I make it vegan?

Yes. Replace honey with maple syrup or another vegan sweetener.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days.

Reheat quickly in a skillet over medium-high heat. Avoid prolonged microwaving, which can make the bok choy overly soft.

Can I make the sauce ahead?

Yes. Mix the sauce and refrigerate it in a covered container for up to 3–4 days. Shake or stir before using.

How do I get the beautiful charred edges shown in the picture?

Use a very hot skillet, dry the bok choy well, don’t overcrowd the pan, and leave the cut side untouched for a couple of minutes before flipping.