Charred Bok Choy and Cannellini Bean Salad

By Hetty Lui McKinnon

Updated May 15, 2024

Charred Bok Choy and Cannellini Bean Salad — Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 5(276)
Notes: Read community notes

This recipe breaks bok choy out of its steamed and stir-fried box, demonstrating how well it responds to charring. Don’t be afraid to cook bok choy aggressively; the stalks are robust and remain crisp, while becoming smoky and sweet. Baby bok choy can be used too, but the leaves are much smaller and more tender, so simply slice them through the middle lengthwise. Other sturdy greens like gai lan (sometimes called Chinese broccoli) or cabbages will also work. The punchy dressing is sweet and acidic, given heat and spice from the grated ginger, while tart rice vinegar cuts through the richness of the maple syrup. Keep this dressing in mind for similar salads; it is equally lovely with cold soba noodles.

Learn: How to Make Salad

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Ingredients

Yield:4 servings

For the Ginger-maple Dressing

1(1-inch) piece fresh ginger, finely grated
1garlic clove, grated
2tablespoons rice vinegar
2tablespoons maple syrup
4teaspoons sesame oil
Salt and black pepper

For the Salad

2pounds bok choy (about 2 large bunches), rinsed and patted dry
Extra-virgin olive oil
2(15-ounce) cans cannellini beans, rinsed
1big handful cilantro, chopped
¼ to ½teaspoon crushed red pepper
1 to 2tablespoons toasted white sesame seeds

Ingredient Substitution Guide

Preparation

Step 1
Make the dressing: Place the ginger, garlic, rice vinegar, maple syrup and sesame oil in a small bowl; whisk to combine. Season well with salt and pepper.
Step 2
Prepare the bok choy: Trim the base of the bok choy and separate the white stalks from the green leaves. Slice the stalks into 1-inch pieces and roughly chop the leaves, keeping them separate from the stalks.
Step 3
Heat a large (12-inch) skillet over medium-high for 2 minutes. Drizzle in about 1 tablespoon of oil, add the stalks, season well with salt and pepper and toss to combine. Leave to cook, undisturbed, until the bottoms of the stalks are charred, 2 to 3 minutes. Toss and then cook for another 3 to 4 minutes, tossing often, until the stalks are charred and crisp-tender. Transfer the bok choy from the pan and to a large serving bowl. Return the skillet to the heat.
Step 4
Drizzle 1 tablespoon of oil into the skillet and add the bok choy leaves. Season with salt and pepper and cook, tossing often, until the leaves are charred and the water has cooked out, 3 to 4 minutes. Remove the leaves from the pan and add to the stalks.
Step 5
Add the cannellini beans to the bok choy and pour in the dressing. Add the cilantro and toss to combine. Taste and season with salt and pepper. To serve, top with crushed red pepper and sesame seeds.

Ratings

5 out of 5

276 user ratings

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Cooking Notes

Leslie in Eden Prairie1 week ago

Made this last night - it was incredibly filling and surprisingly delicious, especially the mix of the charred greens and the dressing. If I'd been clever, I would have sliced some red cabbage to throw on the grill along with the bok choy... which will happen next time. Perfect summer food!

Carrie6 days ago

I prepared this exactly as described except that I added a tablespoon of miso paste to the dressing as suggested by another reviewer. This was excellent! I will definitely make this again!

Kristen1 week ago

Delicious! I did throw the beans into the skillet at the end with a little more olive to warm them, but otherwise followed as written. Will definitely make again.

Annie1 week ago

Almost.. I made nearly as directed except as I was adding the second can of beans I thought it looked like too much, so stopped about 1/3 can in. I am glad I did, ratio for me would have been too bean heavy. My rice vinegar is seasoned, so did one TBSP of maple in case too sweet, and worked great. It does feel like something is missing in sauce, maybe will try miso next time per other comment. Rocking hot cast iron got the char needed. Tasty and easy, will make again, but with some adjustments.

Jennifer2 days ago

I agree. The bean/bok choy ratio is off. I saved my extra beans and dressing for another round of bok choy. It was otherwise, very good. A keeper.

Leslie in Eden Prairie1 week ago

monica8481 week ago

As a Chinese-Am person who has grown up my whole life eating bok choy the exact same way (steamed or lightly stir fried with a small drizzle of hoisin or sesame oil), this dish is a revelation! Maple syrup? Cannellini beans? Cilantro? It seemed an unlikely combination, but is so tasty! I’m so thankful to have a new technique to cook what can be an unexciting vegetable. I’ll definitely be charring bok choy again, even if I don’t add all the other ingredients.

Dee2 weeks ago

Made as written with a side of soba noodles. I have to say I loved the sauce, but wasn't as wild as so many commenters were. I wonder if I should have marinated the beans - which were cooked from dried that day? I like bok choy, but didn't feel it was outstanding and wonder if broccoli would be more flavorful. Good. But I've got to think about changes before making again. I was disappointed not to LOVE it.

Mike2 weeks ago

I doubled the recipe. Tossed the chopped stems and leaves in separate bowls with a little olive oil, salt and pepper before grilling separately. Got a char on the grill and the salad tasted amazing.

JoyS3 weeks ago

Tasty with boiled chickpeas too

Hank3 weeks ago

The bok choy cooked, but did not char.

Leslie in Eden Prairie1 week ago

Necessary to thoroughly dry the bok choy before grilling. I washed mine an hour+ beforehand & left them wrapped in absorbent dish towels, then wiped off remaining droplets.

bok choy and cannellini bean salad3 weeks ago

I can see adding bacon to this if u are wanting extra protein

weeknight dinner!3 weeks ago

I added rice and a sausage, and turned this into a nice bowl for dinner.

Anne3 weeks ago

I didn't have maple syrup so replaced it with honey. Also didn't have lots of bok choy so used savoy cabbage in addition to bok choy. I used toasted sesame oil. Very good indeed.

Chloe3 weeks ago

I switched the maple for honey and agave and it was still delicious.

la.3 weeks ago

charred the bok choy in the oven-- came out with a very attractive char and was super easy. convection roast at 425 degrees for 8 minutes on the bottom rack, stirring/flipping every 2 minutes during the last 4 minutes of cook time.

Carol Kast3 weeks ago

This might have turned out better if I'd roasted the boy choy in the oven, but I did it as recipe suggested, in a wok that cooks quickly with more heat than an average skillet. What I got was limp, watery boy choy. Maybe I'll try this again, but there are so many good recipes out there...

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