Garlic Stir-Fried Bok Choy
Crisp-tender bok choy seared in a screaming hot wok with loads of garlic and a whisper of soy. The leaves turn silky and buttery while the white stalks keep their satisfying crunch. Ready in under 10 minutes, this is the quickest side dish you'll ever make.
For 4 servings
- prep
Prep the bok choy and garlic.
1.Trim the tough bottom ends from each bok choy head, keeping the stalks attached.2.Halve each bok choy lengthwise and rinse under cold water to remove any grit.3.Pat completely dry with a clean kitchen towel — any water will cause steaming.4.Thinly slice the garlic cloves and set aside.TIPDry bok choy is non-negotiable. Wet leaves hit the hot wok and release steam, killing the sear. If you have time, let them air-dry on a towel for 10 minutes after washing. - other
Sear the bok choy in batches.
1.Heat the vegetable oil in a wok over high heat until it shimmers and just begins to smoke.2.Place half the bok choy in the wok, cut side down, in a single layer.3.Sear undisturbed for 2 minutes until the cut sides are deeply golden and charred in spots.4.Transfer to a plate and repeat with the remaining bok choy.TIPDon't crowd the wok. If your wok is small, work in three batches. Crowding drops the temperature and you'll end up boiling the bok choy in its own liquid. - other
Bloom the garlic and bring it all together.
1.Return all the bok choy to the wok and push it to the sides, creating a well in the center.2.Add the sliced garlic to the center and stir-fry for 30 seconds until fragrant and just beginning to turn golden.3.Drizzle the soy sauce over the bok choy and toss everything together with tongs for 1 minute.4.Sprinkle with the pinch of salt and white pepper, and give it one final toss.TIPGarlic burns fast at high heat. Keep it moving in the center of the wok, and if it starts browning too quickly, pull the wok off the heat for a moment. - serve
Finish with sesame oil and serve immediately.
1.Remove the wok from the heat.2.Drizzle the toasted sesame oil over the bok choy and toss once to coat.3.Transfer to a serving plate, arranging the stalks in the center and leaves facing out.4.Serve piping hot.TIPSesame oil goes in off the heat. Cooking it mutes its delicate toasted aroma — you want that fragrance hitting the table fresh.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat bok choy bone-dry before cooking; any moisture turns the sear into a steam.
- 2Don't overcrowd the wok; work in batches to maintain screaming-hot temperature.
- 3Sear bok choy cut-side down without moving it for a deep, caramelized char.
- 4Stir-fry garlic in the center well to prevent it from burning on the hot wok surface.
- 5Add toasted sesame oil off the heat to preserve its nutty aroma and flavor.
Adapt it for your goals.
Spicy
Add 2-3 sliced dried red chilies with the garlic for a gentle heat, or drizzle chili crisp at the end. Perfect for those who love a kick.
veganVegan
Already vegan as written. For extra umami, swap soy sauce for tamari or add a splash of mushroom soy sauce.
low sodiumLow-sodium
Use low-sodium soy sauce and omit the added pinch of salt. Ideal for anyone watching their salt intake without losing the savory punch.
with gingerWith ginger
Add 1 teaspoon of julienned fresh ginger along with the garlic for a bright, aromatic twist that complements the bok choy's mild flavor.
Why this is on our healthy list.
Rich in Vitamins A and C
Bok choy is packed with vitamins A and C, supporting immune function and skin health.
Good Source of Calcium
This leafy green provides plant-based calcium, important for bone health.
Low in Calories
A generous serving of this stir-fry is naturally light and low-calorie, making it a guilt-free side.
Contains Antioxidants
Garlic and bok choy both offer antioxidant compounds that help combat oxidative stress.
Frequently asked questions
Yes, but cut larger stalks into quarters lengthwise so they cook evenly and still retain crunch.
