Spicy Mustard Bok Choy



Serving size

4 ounces bok choy with sauce
<30 minutes

This recipe can easily be multiplied and makes very good leftovers, hot or cold.

Spicy Mustard Bok Choy


16 ounces Bok choy (4 baby bok choy, about 4 ounces each)
2 tsp. Chinese mustard
2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1/8 tsp. Cayenne pepper
1 tsp. Sesame oil


Slice the bok choy crosswise into about 1 inch chunks, keeping the white and green parts separate.

Place the mustard, soy sauce and cayenne pepper in a bowl and whisk until smooth.

Heat a large skillet or wok over high heat and add the sesame oil.

Add the white part of the bok choy to the hot pan and toss. Cover and let cook for about one minute.

Uncover and toss. Cook for another minute.

Add the green part of the bok choy and the mustard sauce.

Toss well and cook for 90 seconds.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

Bok choy is one of the great overlooked veggies. It is sweet with just a bit of bitterness, generally inexpensive, and cooks in a flash. It’s perfect for almost any Asian dish like a stir fry or fried rice, or as a side dish like this quick sautéed version with mustard sauce. The 1/8 teaspoon of cayenne pepper might be too spicy for a lot of people. If you don’t like spicy food, cut back to half that or leave it out.

"There ain't no such thing as wrong food."

Sean Stewart, Perfect Circle