Seared Baby Bok Choy with Thai Peanut Sauce

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This seared baby bok choy with peanut sauce is a great addition to any asian dinner or it can easily stand alone with a side of steamed rice or noodles.  A perfect Vegetable-centic meal for Spring time; Fresh and delicious.


seared baby bok choy thai peanut sauce


Crispy, crunchy, aromatic.

We eat ALOT of Asian food.  In fact it’s probably Lucy’s favorite cuisine.

I think we’re so drawn to Asian cuisines is because of the push and pull of all the elements.  Sweet and sour, salty and bitter, soft and crunchy, spicy.  Whether it’s Thai, Vietnamese or Japanese, it’s just exciting.  A punch of flavor that can transform simple veggies into something SO special.


seared baby bok choy thai peanut sauce


Baby bok choy is a great springtime vegetable.  It is hearty enough to stand on its own as a “meaty” satisfying main dish served with some noodles or steamed rice, but I also love it as a seasonal complement along side a perfectly grilled steak.  It’s the beginning of grilling season after all.

Getting a good sear on the cut side of the baby bok choy is the secret to taking this dish to the next level.  It adds texture and rich flavor that really stands out with the thai peanut sauce


seared baby bok choy thai peanut sauce


4 from 11 votes

Seared Baby Bok Choy with Thai Peanut Sauce

This seared baby bok choy is a compliment to any asian dinner, but can easily stand alone with a side of steamed rice or on top of some rice noodles.

Course Main Course, Side Dish
Cuisine asian, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 168 kcal
Author KellyLiken


  • 6 Baby Bok Choy sliced in half lengthwise
  • 1 T Olive Oil
  • Salt and Freshly Ground Black Pepper to taste
  • 1/4 C Dry Roasted Peanuts chopped
  • 1/4 C Cilantro chopped

Thai Peanut Sauce

  • 2 T Creamy Peanut Butter
  • 2 T Reduced Sodium Soy Sauce or Tamari
  • 2 T Water
  • 1 Lime juiced
  • 1" Ginger Root minced
  • 2 cloves Garlic minced
  • 1 T Sriracha


  1. Whisk all of the Thai Peanut Sauce ingredients together and set aside for the flavors to meld.

  2. In a large non-stick saute pan, heat the olive oil over medium high heat.  Sear the bok choy, cut side down until they are starting to brown.  Flip them over for just 1 minute.  You want to keep them very al dente.

  3. Season the cooked bok choy lightly with salt and pepper.

  4. Place 3 pieces of the bok choy on each plate.  Drizzle with the sauce and sprinkle with the peanuts and cilantro.

Nutrition Facts
Seared Baby Bok Choy with Thai Peanut Sauce
Amount Per Serving
Calories 168 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 564mg25%
Potassium 145mg4%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 7610IU152%
Vitamin C 84.3mg102%
Calcium 203mg20%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. Read More