Garlic Bok Choy
Crisp-tender bok choy kissed with golden, fragrant garlic. This lightning-fast stir-fry brings the Chinese restaurant experience home, balancing a mild bitterness with a savory, garlicky glaze. Ready in under 10 minutes, it is the green side dish you will lean on all week long.
For 4 servings
- prep · ~5 min
Prep the bok choy and garlic.
1.Halve the baby bok choy lengthwise (quarter any large ones) so each piece has root intact.2.Wash well under cold water; shake off excess water but do not dry completely.3.Thinly slice the garlic cloves so they look like delicate chips.TIPKeeping the core intact prevents the leaves from falling apart during cooking. - saute · ~2 min
Sauté the garlic until golden.
1.Heat vegetable oil in a wok or large skillet over medium heat.2.Add sliced garlic and cook, stirring constantly, 45-60 seconds until just golden and fragrant.3.Scoop out half the crispy garlic and set aside on a paper towel for garnish.TIPGarlic burns fast — pull it the moment it turns lightly golden, not brown. - saute · ~5 min
Sear the bok choy, then steam.
1.Add the bok choy pieces cut-side down in a single layer.2.Sear without moving for 1-2 minutes until lightly charred underneath.3.Sprinkle with salt, add water, and immediately cover with a lid.4.Steam covered for 2-3 minutes until the stems are tender-crisp.TIPThe water hitting the hot pan creates steam instantly, cooking the stems through without overcooking the leaves. - mix · ~1 min
Toss with soy sauce and sesame oil.
1.Remove the lid and drizzle soy sauce over the bok choy.2.Increase heat to high and toss gently for 30 seconds to glaze.3.Remove from heat and drizzle with toasted sesame oil. - garnish
Top with reserved crispy garlic and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use baby bok choy for the most tender texture and quick cooking time.
- 2Keep the root end intact when halving so the leaves stay attached during cooking.
- 3Pat bok choy dry after washing to prevent excess water from diluting the glaze.
- 4Cook garlic just until golden, not brown, to avoid bitterness.
- 5Reserve half the crispy garlic for garnish to add texture and visual appeal.
- 6Cut larger stalks into quarters to ensure even cooking alongside smaller pieces.
- 7Let the bok choy sear undisturbed for a proper char before adding water.
Adapt it for your goals.
Spicy
Add 1-2 sliced red chilies or a drizzle of chili oil along with the soy sauce for a subtle heat that cuts through the savory garlic.
umami boostUmami boost
Swap 1 tablespoon of soy sauce for oyster sauce to introduce a richer, slightly sweet umami flavor that clings beautifully to the leaves.
ginger variationGinger variation
Add 1 teaspoon of grated fresh ginger to the garlic while sautéing for a bright, aromatic twist that complements the bok choy's mild bitterness.
mushroom versionMushroom version
Toss in 100g of sliced shiitake mushrooms after searing the bok choy and before steaming for added earthiness and texture.
Why this is on our healthy list.
Rich in Vitamins K and C
Bok choy is an excellent source of vitamin K for bone health and vitamin C to support immune function.
Low in Calories
This entire dish contains minimal oil and no heavy sauces, making it a light, low-calorie side that adds bulk without excess energy.
Good Source of Antioxidants
Garlic provides allicin and other sulfur compounds that have antioxidant and anti-inflammatory properties.
Contains Calcium and Iron
Bok choy contributes plant-based calcium and iron, essential for bone health and oxygen transport in the body.
Frequently asked questions
Yes, but cut larger stalks into 1-inch thick pieces and steam for an extra minute to ensure the stems become tender.
