Rinse bok choy and pat dry
Trim the ends
Separate leaves from thick stems if desired
Slice stems into bite-size pieces; keep leaves whole or chop
Heat a large skillet or wok over medium-high heat
Add 1–2 tbsp oil
Add stems first and stir-fry 1–2 minutes
Add leaves and stir-fry 1–2 minutes more, until bright and tender-crisp
Season with salt and pepper
Optional: add minced garlic or ginger for 15–30 seconds
Optional: add sauce (choose one)
Soy sauce + a splash of rice vinegar
Oyster sauce + a little water
Sesame oil + soy sauce
Optional: finish with a pinch of chili flakes or a drizzle of sesame oil
For steamed bok choy
Steam whole or halved bok choy 3–6 minutes until tender-crisp
Season with soy sauce, sesame oil, and/or rice vinegar
For boiled bok choy
Boil salted water
Cook whole or halved bok choy 2–4 minutes
Drain and season with butter/soy sauce/garlic or sesame oil
For roasted bok choy
Toss with oil, salt, and pepper
Roast at 425°F / 220°C for 12–18 minutes, turning once halfway
Serve immediately