Sautéed Bok Choy

Sautéed Bok Choy


Serves 4


  • 1 tablespoon Chili Oil (Sriracha infused oil)
  • 2-3 garlic cloves, sliced
  • 2 Green Onions, sliced
  • 8 heads baby Bok Choy, trimmed and sliced into quarters
  • 2 Tbsp. Water
  • Salt to taste


  1. Heat the 10" skillet over medium heat for a minute, add oil and the garlic, stir-fry for about a minute.
  2. Add sliced green onions, and saute for one minute, then add in the Bok Choy quarters, and cook for 2 minutes, turning the Bok Choy quarters at least one time.
  3. Add in 2 tablespoons of water and cover the skillet.
  4. Cook under the lid for about 3 minutes or until the green parts of the leaves turn bright green and the stalks become slightly translucent.
  5. Sprinkle with sea salt to taste and serve.


  • Wash baby Bok Choy thoroughly with cold water after quartering it.
  • You may use Kauai Salt (Hawaiian) or Himalayan (Pink) Salt for the best health benefits.

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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