Description
1 lb baby bok choy, halved lengthwise
3 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin sauce for a vegetarian option)
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp cornstarch mixed with 2 tbsp water
1 tbsp vegetable oil
1/4 cup water
Red pepper flakes (optional, for spice)
Sesame seeds, for garnish
Directions:
Heat a large pan or wok over medium-high heat and add the vegetable oil.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the soy sauce, oyster sauce, sesame oil, sugar, and water. Mix well.
Add the bok choy, tossing to coat in the sauce. Cover and let it steam for 2-3 minutes until tender.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
Sprinkle with red pepper flakes and sesame seeds if desired.
Serve hot as a side dish or over rice.
Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 60 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect garlic bok choy every time.
- Prep the Bok Choy: Thoroughly wash 1 lb of baby bok choy. Cut each head in half lengthwise, from the stem through the leaves. Pat dry with a paper towel to ensure proper searing.
- Make the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/2 tsp sugar until the sugar dissolves. In a separate bowl, mix 1/2 tsp cornstarch with 2 tbsp water to create your slurry.
- Cook the Aromatics: Heat a large pan or wok over medium-high heat. Add 1 tbsp vegetable oil. Once shimmering, add 3 minced garlic cloves. Sauté for just 30 seconds until fragrant but not browned.
- Combine and Steam: Pour the prepared sauce and 1/4 cup water into the pan. Stir well, then immediately add the bok choy halves, cut-side down if possible. Cover the pan with a lid and let it steam for 2-3 minutes.
- Thicken the Sauce: Uncover the pan. The bok choy should be tender-crisp. Give the cornstarch slurry another stir and add it to the pan. Toss everything together and cook for 1 more minute until the sauce thickens and glazes the vegetables.
- Finish and Serve: Remove from heat. Optionally sprinkle with red pepper flakes and sesame seeds for garnish. Serve immediately.
Serving Suggestions
This versatile dish pairs beautifully with many mains. Serve it as a simple side to grilled chicken, salmon, or tofu. For a complete meal, spoon it over a bed of steamed jasmine or brown rice to soak up the delicious sauce. It also makes an excellent addition to a noodle bowl with ramen or soba.
How-to Summary
In summary, this 15-minute side dish involves washing and halving bok choy, making a simple garlic-soy-oyster sauce, quickly sautéing the garlic, then steaming the greens in the sauce before thickening with a cornstarch slurry. Finish with optional sesame seeds and red pepper flakes.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes. Use 1 large head of regular bok choy. Chop the white stems into 1-inch pieces and add them to the pan 1 minute before adding the leafy green parts to ensure even cooking.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a pan over low heat, adding a splash of water to loosen the sauce.
What’s the best vegetarian substitute for oyster sauce?
Hoisin sauce is a great 1:1 substitute, or use a dedicated vegetarian “mushroom” stir-fry sauce. For a gluten-free option, use tamari instead of soy sauce and a gluten-free hoisin.
Why is my bok choy watery?
This usually happens if the bok choy wasn’t dried after washing. Excess water dilutes the sauce. Always pat greens dry before cooking.
Can I make this dish ahead of time?
It’s best served fresh. You can prep the sauce and wash the bok choy ahead, but cook just before serving to maintain the ideal tender-crisp texture.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté only until fragrant, about 30 seconds.
- Skipping the Cornstarch Slurry: The slurry is crucial for a glossy, restaurant-quality sauce that clings to the bok choy.
- Crowding the Pan: Use a large pan or wok so the bok choy steams evenly instead of stewing in its own liquid.
- Not Drying the Greens: As mentioned, water on the leaves will prevent proper saucing and lead to a soggy result.
Conclusion
This Garlic Bok Choy recipe is a testament to how a few simple ingredients can create a restaurant-worthy side dish in just 15 minutes. With its vibrant color, tender-crisp texture, and savory, garlicky sauce, it’s a healthy and flavorful upgrade to any weeknight dinner. By following the step-by-step guide and avoiding common pitfalls, you’ll master this versatile vegetable dish with ease.
