Garlic Bok Choy
Tender bok choy leaves and crunchy stems meet sizzling garlic and a whisper of soy in this quick Chinese side dish. It cooks in minutes, stays bright green, and pairs with just about any stir-fry, noodle bowl, or roast.
- Prep time
- 10 mins
- Cook time
- 8 mins
- Total time
- 18 mins
- Servings
- 4 servings
- Calories
- 120
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Ingredients
- 500 g baby bok choy, halved lengthwise
- 4 garlic cloves, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon chilli flakes
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse the bok choy well, paying attention to the base where grit hides, then drain and pat dry.
- Mix the soy sauce, oyster sauce, sesame oil, sugar, and water in a small bowl.
- Heat the vegetable oil in a wok over high heat and fry the garlic and chilli flakes for 30 seconds until fragrant.
- Add the bok choy cut-side down and sear for 1 minute without moving it, so the stems pick up a little char.
- Pour in the sauce, toss everything together, and cook for 2 more minutes until the leaves wilt and the stems stay crisp.
- Transfer to a plate, sprinkle with sesame seeds, and serve immediately.
Pro tips
- Dry the bok choy well — wet leaves steam instead of searing.
- Cook in two batches if your wok is small, so the greens fry instead of stewing.
- Add the sauce at the end so the garlic stays sweet, not bitter.
Frequently asked questions
Can I use large bok choy instead of baby bok choy?
Yes. Slice large heads into quarters lengthwise and cook the stems a minute longer, since they are thicker and firmer.
Is oyster sauce necessary?
It adds a savory depth, but you can skip it and add an extra half teaspoon of soy sauce and a pinch of sugar instead.
How do I keep bok choy bright green?
Cook it fast over high heat and serve at once. Overcooking is what turns the leaves dull and limp.