Garlic Bok Choy Recipe
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This garlic bok choy recipe is bursting with umami goodness and is ready in minutes (with just a handful of wholesome ingredients!). Pair it with grilled meat, crispy tofu, or tender noodles for an easy dinner that’ll have your taste buds tingling!
Love this? Try this Bok Choy Soup.
Table of contents
Why You’ll Love It
It’s no secret that I’m a massive fan of Asian-inspired flavors, and this crisp garlic bok choy recipe ticks all of my foodie boxes.
Not only are these leafy veggies perfectly tender, but they’re also coated with a blend of umami soy sauce and savory chunks of garlic. You only need a skillet and a small amount of oil to make the magic happen!
Plus, it’s ready in 10 minutes and pairs beautifully with everything from grilled meats to noodle-based stir fries and rice dishes.
What’s not to love?
Ingredients You’ll Need
- Sesame oil or avocado oil: I like using sesame oil for a hint of nuttiness, while avocado oil offers a more neutral flavor.
- Garlic: Fresh garlic is best for flavor, but you can use frozen garlic if you’re in a rush.
- Baby bok choy: I usually use baby bok choy as it’s tender and cooks in minutes.
- Low sodium soy sauce: For an umami kick that pairs beautifully with the savory garlic.·
- Chili flakes: For a hint of spice (though it’s optional!).
How To Make Garlic Bok Choy
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Prepare the baby bok choy: Halve each stalk and wash well under cold, running water. Pat them dry with a towel and set aside (photo 1).
Chop the garlic: Peel and finely chop the garlic. If you want an extra kick, feel free to add more garlic to this recipe!
Heat the aromatics: Heat the oil over medium heat in a large skillet or wok. Once the oil is hot, add the chopped garlic to the skillet. Sauté for about 1-2 minutes or until the garlic is fragrant but not browned (photo 2).
Cook the bok choy: Add the baby bok choy to the skillet, stir, and toss for about 3-4 minutes (photo 3). The goal is to cook the bok choy until the leaves wilt and the stems are tender (but still crisp!).
Season the bok choy: Pour in the soy sauce and sprinkle the chili flakes (if you’re using them) over the bok choy. The soy sauce will sizzle slightly as it hits the hot pan. Stir everything together to coat the bok choy evenly (photo 4).
Stir and continue cooking: Continue to cook everything together for another 2-3 minutes, stirring occasionally.
Remove from the heat and serve: Once the bok choy is cooked, remove the skillet from the heat. Serve hot as a side dish with your favorite main course.
Notes and Tips
- What type of bok choy to use: Baby bok choy is great for this recipe as it’s harvested earlier than typical bok choy. This means it’s sweeter and has smaller, more tender leaves (which are delicious!). If you’re cooking bok choy in a stir fry, you’ll want to use regular bok choy, as it’s heartier and stands up better under prolonged heat.
- Wash thoroughly: Washing your bok choy thoroughly before cooking is vital as it usually hides a surprising amount of dirt and grit (especially in between leaves).
- Type of oil: Sesame oil gives bok choy a nicer flavor, but it has a lower smoke point. So, you’ll want to avoid overheating it (or your smoke alarm will definitely go off).
Serving Suggestions
This garlic bok choy is a glorious side dish and works well with any of the options below.
- Grilled meats or seafood: Add shrimp, chicken, beef, or pork for a satisfying stir fry.
- Ramen: Pair your baby bok choy with ramen, broth, chili sauce, and veggies for a tasty, Japanese-inspired dinner.
- Rice or noodles: I love eating this baby bok choy with a hearty helping of healthy fried rice or garlic sesame noodles (so satisfying!).
How to Store
You can store any leftovers in an airtight container in the fridge for 2-3 days – after this point, it starts to go soggy.
When you reheat this garlic bok choy, use a microwave or gently heat the veggies in a skillet. Just be careful not to overcook them, as the bok choy can easily become too soft and lose its crispy texture.
More Asian-Inspired Recipes
If you try this garlic bok choy recipe, please leave a comment and a rating and let me know how much you liked it!
Garlic Bok Choy Recipe
Ingredients
- 2 tablespoons sesame oil or avocado oil - note 1
- 4 cloves of garlic - chopped
- 1.5 pounds baby bok choy
- 2 tablespoons low sodium soy sauce
- ½ teaspoon chili flakes - optional
Instructions
- Halve each stalk and wash well under cold running water. This is an important step to remove any dirt or grit, especially between the leaves. Pat them dry with a towel.
- Peel and finely chop the garlic cloves. If you’re a fan of garlic, feel free to add a bit more for an extra kick.
- In a large skillet or wok, heat the sesame oil or avocado oil over medium heat. If you’re using sesame oil, be careful not to overheat it as it has a lower smoke point.
- Once the oil is hot, add the chopped garlic to the skillet. Sauté for about 1-2 minutes or until the garlic is fragrant but not browned.
- Add the baby bok choy to the skillet. Stir and toss for about 3-4 minutes. The goal is to cook the bok choy until the leaves wilt and the stems are tender but still crisp.
- Pour in the soy sauce and sprinkle the chili flakes (if using) over the bok choy. The soy sauce will sizzle a bit when it hits the hot pan. Stir everything together to coat the bok choy evenly.
- Continue to cook everything together for another 2-3 minutes, stirring occasionally.
- Once the bok choy is cooked, remove the skillet from the heat. Serve hot as a side dish with your favorite main course. It pairs well with rice, noodles, or grilled meats.
Notes
Nutrition
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
