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5 Unique Recipes That Include Bok Choy

Bok Choy is an incredibly versatile ingredient. As a cruciferous vegetable, it can be used in lieu of broccoli, cabbage, or cauliflower. Its soft green leaves can be used in place of spinach, especially if you use baby bok choy.

Here are 5 recipes that will give you very different results with bok choy. All of these bok choy recipes are for four unless otherwise noted.

1. Roasted Bok Choy With Bacon

This recipe works well as a side dish or as a warm salad component of a coursed meal. 


  • One head of bok choy, sliced ½  inch thick
  • Olive oil
  • 6 slices of bacon, diced and cooked, with pan drippings, reserved
  • One shallot, finely diced
  • Two cloves garlic, minced
  • Juice and zest of ½ lemon
  • Salt and freshly ground pepper to taste

Place the slices of bok choy on a parchment-lined baking sheet. Drizzle with olive oil. Roast in a 400-degree oven until bok choy heart softens and leaves begin to crisp. 

While bok choy roasts, cook the diced bacon. Once the bacon is crispy, remove it from the pan. Add shallots and garlic to hot bacon grease. 

Sautee the shallots and garlic until translucent. Return bacon to the pan, remove from heat. Add lemon zest and juice, stir to combine. Drizzle warm bacon dressing over roasted bok choy slices. Salt and pepper to taste. 

2. Beef and Bok Choy Lo Mein

This recipe works best with fresh Asian style noodles. If fresh lo mein noodles are unavailable, cooked spaghetti or linguine can be substituted.

  • 3/4  lb beef ball tip or other lean roast, sliced thinly
  • 1 ½  lb fresh lo mein, or 1 lb dry pasta, reconstituted
  • ½ bunch bok choy
  • 3 cloves garlic, minced
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon fish sauce
  • 1 teaspoon oyster sauce
  • Chinese garlic chili paste, to taste

Combine all liquid ingredients and garlic, divide in half. Toss beef in liquid mixture, allow to marinate for thirty minutes. 

In a wok or large saute pan, heat one tablespoon peanut oil or other flavor-neutral oil over high heat. Add beef and stir fry until browned. 

Add bok choy to the pan, stir fry until tender. Add noodles and remaining wet mixture, toss to coat. Add chili garlic paste to your desired spice level. Cook until noodles are done and flavors incorporated. 

3. Bok Choy Quick Kimchi

Kimchi is served with almost every Korean meal. Traditional kimchi is made with nappa cabbage through a long fermentation process with chilis for heat. This recipe uses heat to replace the long fermentation, and mimics many of those flavors via the inclusion of fermented fish sauce and bonito flake, but is ready to eat the same day.

  • ½ bunch bok choy, sliced very thinly
  • 3 tablespoons sambal
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • 1 tablespoon crushed bonito flake

Combine all ingredients in a medium saucepan. Heat until bok choy begins to soften, adding water a teaspoon at a time if needed to prevent kimchi from drying out as it reduces. 

Remove from heat, transfer to a heat resistant container. Once the mixture reaches room temp, store in the refrigerator for up to two weeks. 

4. Curry Coleslaw

Bok Choy acts as a sub for cabbage in this version of a traditional coleslaw.

  • 1 bunch bok choy stalks, shaved, greens removed and reserved for another use
  • ½ sweet onion, grated
  • 1 medium carrot, grated
  • ½ cup plain greek yogurt 
  • ½ cup mayonnaise
  • ½ teaspoon sugar
  • 1 tablespoon curry powder
  • Salt and pepper, to taste

Combine all ingredients in a medium mixing bowl. Cover and store in the refrigerator for at least 3 hours before serving to combine flavors.

5. Wilted Bok Choy Greens With Pecorino Romano

  • 1 bunch bok choy greens, stalks reserved for another use
  • 8-10 cloves roasted garlic cloves (about one head of garlic)
  • Juice of one lemon
  • Salt and pepper to taste
  • Freshly grated Pecorino Romano Cheese
  • Extra virgin olive oil

Heat saute pan with approximately one tablespoon of extra virgin olive oil. Add greens and whole roasted garlic cloves, saute until wilted. Add lemon juice, salt and pepper. Toss to coat, move to plates. Top with fresh pecorino romano. 

To summarize, bok choy is one of the most versatile vegetables around!