Bok Choy also is known as Pop Chow, Pak Choi in Jamaica is a Chinese variety of cabbage that is popular in Jamaica.
Growing up in Jamaica, my mother mostly prepared it steamed as a side dish. She also cooked it with Callaloo, saltfish, or chop suey!

Jamaican Bok Choy Recipe
The type of bok choy that we prepared in Jamaica was the large kind that has dark green leaves with large white stalks at the bottom. You can prepare the entire vegetable, the flavor is mild and it is delicious served as a stir fry, salad, steamed, or boiled in soups.
Here in the USA, we also prepare baby bok choy with is a smaller, younger version of regular bok choy, it is harvested earlier than regular bok choy and it also has a mild flavor.
Bok choy is sold at most grocery stores all year round, it can also be found at Asian supermarkets. Choose leaves that are vibrant green and not wilted.

Jamaican Bok Choy Ingredients
- Bok Choy
- Oil
- Onion
- Garlic
- Green Onion
- Tomato
- Thyme
- Red Bell Pepper
- Carrot
- Scotch Bonnet Pepper
- Vegan Bouillon
How To Prepare Jamaican Bok Choy Recipe?
- Cut the root end off your bok choy, separate each stalk from the base, and rinse each leaf under running water to remove any dirt or debris.
- Cut bok choy into 1/4 inch slices. Prepare all the veggies. Set aside
- Heat oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes.
- Stir in garlic, green onion, bell pepper, thyme, and cook until fragrant, about 1 minute.
- Add tomatoes, carrot, vegan bouillon, bok choy, Scotch pepper, and stir.
- Bok choy will wilt and release its own liquid. Cover saucepan and reduce heat. Cook until bok choy is tender, about 10 minutes.
- Serve immediately.
Other Vegan Steamed Vegetables To Prepare
- Vegan Southern-Style Collard Greens
- Braised Kale And Tomatoes
- Steamed Cabbage
- Southern Style Green Beans And Potatoes
- Southern-Style Mixed Greens
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 81 kcal / 339 kJ
- Fat: 4 g
- Protein: 3 g
- Carbs: 10 g
Cook Time
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
- For: 4 Servings
Ingredients
- 1 pound bok choy
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks green onion, chopped
- 1 medium red bell pepper, cut into slices
- 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
- 1 small tomato, chopped
- 1 medium carrot, julienned
- 1 whole Scotch Bonnet pepper, or 1/4 teaspoon Cayenne pepper
- 1 vegan bouillon cube
Instructions
- Cut the root end off your bok choy, separate each stalk from the base, and rinse each leaf under cold running water to remove any dirt or debris.
- Cut bok choy into 1/4 inch slices. Prepare all the veggies. Set aside
- Heat oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes.
- Stir in garlic, green onion, bell pepper, thyme, and cook until fragrant, about 1 minute.
- Add tomatoes, carrot, vegan bouillon, bok choy, Scotch pepper, and stir.
- Bok choy will wilt and release its own liquid. Cover saucepan and reduce heat. Cook until bok choy is tender, about 10 minutes. Serve immediately
Delish!! Thank you for this low carb vegan meal! My kiddos put their portion on a bed of rice – we all enjoyed the meal. Looking forward to trying another one of your recipes!
Hello, can l just use regular cracked black pepper instead
Nicole, you can leave out the pepper. I don’t advocate the use of black pepper because it is an irritant.
Easy and taste exactly how it should…authentic!
Love how this recipe looks like
This was tasty and easy to make’
I’m so happy it turned out great. Thank you for sharing your feedback with us.
Thank you Michelle for this delicious recipe. I made it as your recipe stated and I wouldn’t change a thing. I used cayenne pepper and it wasn’t too hot. Quick and easy to make, it will be one that I make to share with others. I LOVE it ❣️
Thank you JudithAnn, I’m so happy you enjoyed it. Thank you for sharing your feedback. I really appreciate it.