top of page
  • Writer's pictureHelen ModernPepper

CRUNCHY & JUICY Sauteed Baby Bok Choy Recipe - Modern Pepper Recipe #2

When I crave crunchy and juicy vegetables, this Shanghai Baby Bok Choy Dish is my Go-To greens. It has a meaty bite and yet, it is super light on the palette. This is great served both cold and hot. No, you don't have to serve this vegetable side only with asian cuisines. This lightly sauteed Baby Bok Choy would perfectly compliment your steak, chicken, pork, and fish dishes and would satisfy the palette with a refreshing taste.

Below you will find:

- Youtube Video Recipe: CRUNCHY & JUICY Sauteed Baby Bok Choy Recipe - Modern Pepper Recipe #2

- Ingredient List

- links for ingredients and suggested kitchen gadgets

- Recipe instruction

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I upload a NEW VIDEO RECIPE EVERY THURSDAY! I WOULD LOVE TO COOK WITH YOU AGAIN...:-)


You can also FIND & FOLLOW ME @


Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.

See you NEXT THURSDAY...:-)

Thanks for watching!


YouTube Modern Pepper Korean Cooking Video Recipe: CRUNCHY & JUICY Sauteed Baby Bok Choy Recipe - Modern Pepper Recipe #2


- 4 pieces of Shanghai Baby Bok Choy (you can substitute any baby bok choy). Any Chinese market will have a variety of choices for Baby Bok Choy selections. I, personally, prefer Shanghai Baby Bok Choy for its meatier texture. WholeFoods usually has 1 or 2 selections of Baby Bok Choy, as well as, Korean supermarkets.

- 2 garlic cloves (please use fresh garlic only, not those pre-chopped garlic that comes in a jar)

- 2 tbsp olive oil

- 1 slice of fresh ginger (roughly the size of a quarter)

- 1 tbsp butter (please use butter that looks yellow, not sort of beige/maybe slightly yellow)

- 1 cup of chicken stock OR Organic Better Than Bouillon Chicken Base

- Kosher salt (a few pinches/roughly 1/2 tsp)

- Freshly Ground Black pepper (1 or 2 pinches/10 turns on your peppermill) Links For Ingredients, Suggested Kitchen Gadgets & Halloween Props

(CLICK on the links below to view the item, NOT the pictures!)

Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Better Than Bouillon Organic Chicken Base, Reduced Sodium - 16 oz


Swanson Organic Free-Range Chicken Stock, 32 oz. Cartons (Pack of 12)


Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


Tramontina 80116/018DS Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Covered Deep Saute Pan, 5-Quart, NSF-Certified


All-Clad 4404 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saute Pan with Lid/Cookware, 4-Quart, Silver


Premium Locking Stainless Steel Kitchen Tongs for Cooking by Integrity Chef - Set of 2 Cooking Tongs with Silicone Tips


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set



- Cut the base of the bok choy in half, straight down the middle. Trim off the ends of the base and any bruised parts of the leaves.

- Wash the bok choy in running water. Use a salad spinner to remove excess water. OR let it drain over a strainer for 10 minutes and pat it dry with a kitchen towel.

- Preheat a large skillet on high heat. (Make sure to use a skillet with a matching lid that will seal in the steam. A non-stick frying will do, if you don't have a skillet.) To test if the skillet is ready for searing the bok choy, dab your fingers tips in water and sprinkle it over the pan. If you hear sizzling and the water bubbles dancing or disappearing, then it is ready. BUT if the water bubbles are just hanging out with no sizzling sound, wait 1 or 2 minutes longer with the stove heat turned up high.

- Add the olive oil to the skillet, and tilt the pan to an angle. Add the garlic (no need to chop up the garlic, just remove the skin) and ginger to the oil. Let the garlic and ginger fry in the oil for 60 - 90 seconds, while holding the skillet at an angle.

- Lay the skillet flat on the stove. Quickly add the bok choy with the flat part down. Make sure to not over crowd the pan. Each halved bok choy must have contact with the skillet. So, do not layer on the bok choy on top of each other.

- Add a few pinches of salt (roughly 1/2 tsp) and black pepper. If you are using salt-free chicken stock, you might want to add more salt.

- Let the bok choy sear for 1 or 2 minutes or until you see a few brown marks. Once you see some brown marks, turn the bok choy over.

- Immediately, add the hot chicken stock to the pan and put the lid on it. Let it steam for 1 or 2 minutes.

- Transfer the bok choy to a serving dish immediately. (DO NOT let it rest/cool down in the skillet. You will end up with over cooked, non-crunchy bok choy.)

- Optional: Add the butter to the liquid in the skillet. Once the butter has melted, pour all the liquid over the bok choy.

This dish is great served hot, room temperature or cold. You can prepare this a day in advance.


100 views0 comments
bottom of page