This colorful sautéed bok choy with carrots and bell peppers is one of those feel-good dishes that looks just as good as it tastes. It's vibrant, quick to whip up, and the perfect way to sneak more veggies into your day. I started making this when I needed a break from heavy meals but still wanted something satisfying and packed with flavor. With tender-crisp bok choy, sweet carrots, and slightly charred peppers, this is one of those healthy side dishes that fits perfectly into balanced meals and gives off serious Asian vegetable vibes. It’s also a great introduction if you're just learning how to cook bok choy—easy, forgiving, and totally delicious.
This dish works beautifully as one of your go-to Asian veggie sides. Pair it with grilled chicken, tofu stir-fry, or miso-glazed salmon for a wholesome dinner. You could even toss it into a noodle bowl for a quick recipe bokchoy noodles variation. And if you’re looking to expand your list of healthy lunch recipes, serve it cold with a drizzle of sesame dressing and some shredded chicken. It also makes a tasty, nutritious addition to a light Asian soup, adding color and crunch.
Yes—just chop the stalks and leaves into bite-sized pieces. Regular bok choy is slightly more fibrous, so give it a minute or two longer in the pan.
They’re all names for the same leafy green veggie, popular in choy recipes and often featured in Asian vegetable recipes. Boo choy is just a fun nickname some people use!
Definitely. Try adding snow peas, mushrooms, or even thinly sliced celery for crunch—especially if you’re browsing celery recipes or looking to clean out the fridge.
It’s optional but adds a rich, umami flavor that’s common in Chinese cooking. If you prefer to keep it vegetarian, try mushroom sauce or just stick with soy and sesame.
Absolutely. This is one of those healthy side dishes that keeps well in the fridge and reheats nicely. It makes a fantastic base for grain bowls or quick lunch wraps.
