Baby Bok Choy with Cashews

Sometimes the simplest things are the most enjoyable. My mother whipped up this quick and easy baby bok choy dish the other night. It was so good I made her make it again the next day so I could watch with pad and pen in hand. This is hard on mom actually, as she never makes anything the same way twice, and she never measures (obviously not a baker). I make her weigh things. “How much bok choy is that mom?” She looks at me as if I’ve just asked her how many miles there are to the moon. I get the kitchen scale down from the cabinet. Why cashews? Because that’s what we had on hand. Almonds would work too. If you want you could jazz it up a bit with a little freshly grated ginger and a shake of chili pepper flakes.

Baby Bok Choy with Cashews Recipe

  • Yield: Serves 4.


  • 2 Tbsp olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
  • 1/2 teaspoon dark sesame oil
  • Salt
  • 1/2 cup chopped, roasted, salted cashews


baby-bok-choy-cash-1.jpg baby-bok-choy-cash-2.jpg

1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

3 Gently mix in cashews.

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Braised baby bok choy with sesame seared tofu by Sarah of Slashfood
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Soy Glazed Baby Bok Choy from Alanna of A Veggie Venture
Chilli and Ginger Bok Choy by Anna of Morsels and Musings
Bok Choy with Oyster Sauce, Ginger, and Fermented Black Beans from Barbara of Tigers and Strawberries


  1. Jeanette

    Here is another very easy and tasty way to serve bok choy, I usually use the baby variety as well.

    Open a can of good quality chicken broth and put in a wide but low saucepan, sort of like 1/3 of a Dutch oven. Add 2 or 3 slices of fresh ginger and 1 or 2 cloves of garlic, adjust quantities for how much of a ginger or garlic person you are. Bring to a boil, then turn off heat and let sit for 10 minutes. Remove garlic and ginger.

    Prepare 6 to 8 baby bok choy. Trim off base ends, wash, cut in half the long way and shake off excess water. Now put your prepared bok choy cut side down in the broth in the saucepan. Bring to a boil, turn down heat, and cook around 2 minutes, just until the leaves wilt. Remove the bok choy.

    Turn heat to high and now reduce the remaining broth to a glaze. Add the reserved bok choy and quickly toss and then serve. Cashews or almonds can be added if desired.

  2. Harmony

    Anything that uses hot pepper, garlic, and sesame oil makes me instantly think “Korean!” I bet that would make an excellent side dish. Sounds really good!

  3. jennbec

    Glad you posted this simple recipe…I struggle still with baby bok choy. I want to leave it whole since it’s small and cute, but I can never quite figure out what to do with it whole. I’ll definitely try this out now that we have baby bok choy back in season at the farm. Thanks, Elise (and your mom)!

  4. Jerry

    Absolutely fabulous. Simplicity is at the heart of most great dishes in my opinion, and this one tops the cake. I’ll be trying this soon.

  5. Daniel

    Last night I decided to stir fry some bok choy and, lacking green onions, I added chunks of red onion. Good for color and flavor!

    When I made it, I threw the bok choy in a hot (hot, hot!) pan with the onions and let them char a little bit, then added about a T of soy sauce and a half cup or so of chicken broth. Total cooking time was well under 10 minutes.

  6. Connie

    Thank you for this recipe – I will have to try it. And say hello to your mother for me.. sounds like we have the same cooking genes ;-) My 6yo reads well and knows when I go way off course on a dish, he tells my 4yo and she tells me that I should follow the ‘map’. I’ve got them cooking now, they’ll learn that it is much for fun to make it up as you go!!

  7. Deborah Dowd

    I’ve never had baby bok choy, but this sounds really delicious and a good choice to get yourself out of the veggie rut!

  8. sara jane

    I recently bought BBC (baby bok choy) from my local farmers market. Your recipe will be great to add to my BBC recipes. Currently I am in love with tofu and BBC in a sweet spicy sauce finished with fresh corriander leaves. mmmmm :)

  9. Allyn

    This recipe sounds delicious! I’ve never tried bok choy, but the seasonings sound wonderful. Tell your mother there are many more of us “pincha” chefs out here (a pincha this, a littla that). My husband tells me to stick to making dinners, as he’s never quite as impressed with any of the cookies I try to bake.

  10. dave

    Whoah. My wife whipped up something very similar last night. It had regular bok choy instead of baby, a little sherry added, and some browned sea scallops. It was quite tasty.

  11. Aerore

    Thank you for the recipe. I tried it and it was delicious!! A big thanks to your mom as well.

  12. Judy

    I tried this recipe last night and it was wonderful. My husband who doesnt like vegetables even liked it. I added the chili pepper flakes and it gave it a nice kick. I also couldnt find baby bok choy so I used the regular bok choy. Was very good! Thanks for the recipe.

  13. RD

    I served this as a side-dish with grilled flank steak that had been marinated in a Korean bulgogi sauce (bottled). The bok choy was the perfect accompaniment to the meat and it was very easy to prepare. I will definitely make it again.

  14. Elana

    Ginger would be the perfect addition to this. Bok choi is really good nutritionally, so I planted some in my garden. I love this recipe so much, I might have to go buy some early. Tell your mom I said thanks

  15. Kathy

    I just made this for dinner tonight along with a broiled pork chop and some fresh cantelope, it was delish! Thank you, this will become a regular in my house.

  16. MegSmith

    Yum! I have made this recipe numerous times and have fallen in love with it, so much so that I am actually posting a version of it on my blog soon (of course linked to you!!!) I just wanted to let you know :-) and thank you!

  17. Helen Gallucci

    I started using bok choy because the price of my regular salad choices, arugola, romaine and red leaf letucce were getting a little pricey and I have to have a salad every day. I now use bok choy ( I use only the green leaf part and save the firmer part for other recipes) mix with whatever salads are fairly reasonable that day and nobody knows they’re are eating bok choy by the time I get done with all different salad dressings.

  18. dunesgirl

    This recipe was quite good, however I had to use a few splashes of organic soy sauce to really bring out the flavor for my taste. My husband LOVED it, and commented it was better than the dish we had in an authentic Chinese restaurant in Chicago.

  19. Tres Amie

    A great way to capture these types of recipes is to set out pre-weighed ingredients, more than you think would be the correct amount. After the dish is made, reweigh and subtract to have the actual amount used. You can do volume measurements this way as well. This looks great. I will be trying it soon!

  20. Brandy M

    This recipe made me love baby bok choy!

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