Pok choy with teriyaki sauce is a simple but delicious way to enjoy pok choy! I love vegetables. I prefer them cooked without meat or added protein. Seasoned just right so that the flavor of the vegetables are front and center. Pok Choy or (Bok Choy if you’re not Guyanese), is one of those vegetables that you don’t want to over cook, or over season. It is best enjoyed in a simple flavorful dish, where you can truly taste the crunchiness of the leaves. Like most green, leafy vegetables it is perfect for stir-fries and sautés.
Preparing the Pok Choy (Bok Choy)
The best method to clean and prep pok choy is to cut the head off a few inches from the bottom. Then wash each stalk in water, being careful to wash all of the sand and dirt away. These pok choy are the mini variety that doesn’t have a lot of the white stalk. I love these and whenever I can find them in our Asian market I buy them. The other variety, has more white stalk than green leaves. When cooking that variety of pok choy, I keep the white stalks separate from the green leaves, so that I can cook the white stalks first before adding the green leaves.
Cooking the Pok Choy
I love sautéing my pok choy in a wok or kaharee. Sautéing veggies on high heat and then drizzling in some kind of sauce is always a winner in my house. This dish cooks up quickly and is perfect for weeknight. You can also prep the vegetables ahead of time making it easy to toss in a pan and cook.
Pok Choy with Teriyaki Sauce
- 4-6 bundles of pok choy
- 3 medium sized tomatoes diced
- 1/2 yellow onion diced
- 4 cloves garlic grated
- 1/4 cup of coconut aminos teriyaki sauce or regular teriyaki sauce if not on whole30
- 1 teaspoon salt
- pinch of black pepper
- 2 tablespoon of oil avocado, olive or similar
- Cut head from pok choy bundles then separate the leaves
- Wash individual leaves to remove sand and mud then chop the pok choy into small pieces and set aside
- Add oil to a sauté pan on medium heat. When the oil is hot, add onions, garlic and tomatoes
- Add a pinch of salt and pepper and sauté until tomatoes are soft and onions are brown
- Next, add the chopped pok choy and the coconut aminos teriyaki sauce or regular teriyaki sauce and mix together well.
- Then add the remaining salt and pepper
- Continue to sauté for about 5 minutes or until the white stalk of the pok choy are a bit tender
- Then remove from the heat and serve
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.