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5 from 1 vote


Bok Choy has a crisp and fleshy stalk like celery but not stringy. When fully cooked, the stalks becomes creamy with a hint of sweetness while the leaves become tender and soft having an earthy robust flavor like chard.
Servings: 4 to 5


  • 300 grams Bok Choy
  • Olive oil for drizzling


  • Wash and rinse the bok choy but don’t shake all the water off.
  • In a pan with a lid, add the bok choy and a good splash of water.
  • Cover with the lid and turn on the heat high. Let it boil for a minute.
  • Remove the lid, stir the vegetables making sure it’s all wilted.
  • As the water evaporates, the vegetables are already cooked.
  • Remove the pan from the heat and drizzle nice olive oil.