Serve immediately while warm to maintain crisp-tender texture.

Can be prepared ahead by washing and halving the bok choy; toss with vinaigrette just before serving.

Store leftover bok choy in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid sogginess.

Variations

Add Protein: Toss in sliced chicken, shrimp, or tofu for a complete meal.

Extra Crunch: Sprinkle sesame seeds or crushed peanuts instead of almonds.

Spicy Kick: Add a pinch of red pepper flakes to the garlic while sautéing.

FAQ

Q: Can I use regular bok choy instead of baby bok choy?
A: Yes, but cook slightly longer as larger bok choy stalks take more time to become tender.

Q: Is honey necessary in the vinaigrette?
A: No, it’s optional. The lemon and soy sauce already provide a balanced flavor.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Calories: 150 kcal per serving | Servings: 3–4