An easy fix for dinner, my Stir-fried Baby Bok Choy is sautéed in butter with chopped garlic, oyster sauce, a little bit of soy sauce and a pinch of crushed black peppers. Baby Bok Choy leaves only take a 3-5 minutes before they overcook, and that I love the crispy taste of its stems and the slight softness of it leaves. Simply delicious, stir-fried baby bok choy recipe!

Bok Choy is a common vegetable you’ll find in any Asian market. There are many recipes involving bok choy. One Filipino dish where bok choy is used, is Sinigang. Some also use it with Pansit. Mark has one in his list of Pansit recipes with boy choy in it. Try this stir-fried, baby bok choy recipe, from yours truly. Just one healthy meal there for you!

Ingredients: 2-3 servings

2 lbs. of baby bok choy
1 tsp oyster sauce
1/2 tsp soy sauce
1/2 stick of butter
3 cloves chopped garlic


  1. First, cut the bottom part of each of the baby bok choy bulbs. Separate each stalk from the bulbs and place them on a large strainer. Individually wash each baby bok choy stalk, rub off the dirt on each stalk, through running water.
  2. On a heated, large wok or pan, drop half a stick of butter and let it melt. Add chopped garlic and stir for a couple of minutes until slightly browned.
  3. Add the baby bok choy stalks, stir to combine ingredients thoroughly. Apply a teaspoon of the oyster sauce. Continue to stir, then add half a teaspoon of soy sauce and crushed black peppers.
  4. Keep stirring for 3-5 minutes, until all ingredients are thoroughly combined. Baby bok choy leaves easily soften, so, I recommend not to cook it more than I suggest it, unless you desire, so.
  5. Turn off the heat and transfer deliciously sweet, Sautéed Baby Bok Choy on a serving bowl. Enjoy my deliciously stir-fried, baby bok choy recipe!

Tip: In case you wonder, Bok Choy in Filipino is “Pechay”. I thought I should throw that info away for you.