Garlicky Ginger Joi Choi

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Garlicky Ginger Joi Choi recipe by Barefeet In The KitchenAre you familiar with Joi Choi? This was a first for me. Once I saw it, I realized it was in the Bok Choy or Pak Choi family. I had never cooked bok choy before this. So, I was grateful for Jaden’s tips. She makes everything look so simple. In this case, it really was that easy.

My husband and I liked this a lot, although the kids were not thrilled about it. Next time I make this, I’m probably going to trim and save the stems for stir-fry and soups (I think they would work better that way).

The leaves were our favorite part of the saute, still crisp and warm from the skillet, coated in garlic and ginger.

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Garlicky Ginger Joi Choi

5 from 1 vote
Recipe slightly adapted from and with thanks to Steamy Kitchen


  • 1 1/2 lbs joi choi bok choy or pak choi
  • 1 1/2 tablespoons light flavored olive oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger peeled and then minced
  • 3 tablespoons water
  • course sea salt to taste
  • 1/2 teaspoon sesame oil


  • Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside.
  • In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Joanne says

    I've never heard of or seen joi choi! I have a feeling there are my veggies in the bok choy family that elude me. I love the sound of hte sauce for this marinade. Garlic and ginger are staples in my life!

  2. Becki's Whole Life says

    I have never heard of joi choi – was this in your CSA basket. How much fun to receive so many different veggies (as long as you are willing to figure out what to do with them.)

    I do love Baby Bok Choi, but I agree on the stems…the greens are great but as you get further down they don't hold a whole lot of flavor. This sounds like a great way to prepare them – lots of flavor.

  3. Jenn says

    Is joi choi the same as baby bok choy? If so, I have had it.. if not.. never heard of it.. but I know I would love it. Especially with a garlicky ginger glaze to it!!

    • Mary says

      I think it's a different variety of bok choy. This was a full size vegetable. I'm just having way too much fun figuring out how to use all the new veggies I'm trying.

  4. Geni says

    This looks so tasty! It's cool that your family will eat more adventurous foods. Mine is so meat and potatoes…it makes it hard for me to be more creative and make more multicultural menus.

  5. Elpiniki says

    Naver tried anything like this but I find it really interesting!
    I just found your blog and I loved it! Visit me at:
    Hope to see you around again!

  6. A Walk to Serenity says

    Mary what we cooked for you guys last year with the garlic scapes, some bacon grease and sea salt, is very much like this. I grow a variety called Win-Win, they are both in the Pac Choi family. Cant wait to try this one 🙂

  7. Chris says

    Jaden does rock, and she is friendly and helpful as all get out!

    Have never seen joi choi but it does look similar to bok choy, doesn't it?