• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Metemgee
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Meet Althea Brown
  • Recipes
  • Shop
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Meet Althea Brown
    • Recipes
    • Shop
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    "Home" » Vegetarian

    Pok Choy with teriyaki sauce

    Published: Jul 18, 2013 · Modified: Mar 25, 2023 by Althea Brown · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    Jump to:
    • Preparing the Pok Choy (Bok Choy)
    • Cooking the Pok Choy
    • Printable Recipe Card
    • Try it with some chicken, if you like:

    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.

    Printable Recipe Card

    Pok Choy with Teriyaki Sauce

    Althea Brown
    Fresh pok choy (bok choy) sautéed in teriyaki sauce
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Whole30
    Cuisine Caribbean
    Servings 4 Servings

    Ingredients
      

    • 4-6 bundles of pok choy
    • 3 medium sized tomatoes diced
    • ½ yellow onion diced
    • 4 cloves garlic grated
    • ¼ 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

    Instructions
     

    • 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
    Tried this recipe?Let us know how it was!

    Try it with some chicken, if you like:

    Bok Choy and Chicken

    « New York Style Strawberry Cheesecake
    Guyanese Pholourie (Split Peas Fritters) »

    Reader Interactions

    Trackbacks

    1. Bok (Pok) Choy and Chicken {Whole30} - Metemgee says:
      June 6, 2020 at 7:39 pm

      […] on how to separate the leave, wash the pok choy and cut it up, check out this other recipe for Sautéed Pok Choy. It’s an old one but still a great […]

      Reply
    2. 2repudiated says:
      January 12, 2022 at 6:43 pm

      3received

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

    New Recipes

    • Malasadas (Guyanese Pancakes)
    • Non-alcoholic Guyanese Black Cake
    • Flan in a pan with a slice of flan on an aqua background. Orange and yellow napkins folded on a green background with a brass and black fork resting on top
      Pumpkin Flan
    • Cheese straws stacked in a plate on cooling rack with a cream and orange towel under the cooling rack
      Guyanese Cheese Straws

    Wholesome Faves

    • Boneless Brown Stew Chicken
    • Dhal in a wooden bowl with a red wiri wiri pepper floating on top
      Instant Pot Dhal {Whole30}
    • Gluten Free / Grain Free Guyanese Roti
    • parasad, pomegranate and dragon fruit on a gray plate
      Guyanese Parsad

    Footer

    ↑ back to top

    About

    • Meet Althea
    • Privacy Policy
    • Recipes

    Newsletter

    • Sign up to stay connected!

    Contact

    • Get In Touch

    Copyright © 2022 Metemgee, LLC