Description
For the Bok Choy:
4 baby bok choy, halved lengthwise
1 tbsp vegetable oil
1 tsp sesame oil
2 garlic cloves, minced
1-inch piece ginger, grated
½ tsp red pepper flakes (optional)
For the Garlic Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for a vegetarian option)
1 tsp rice vinegar
1 tsp honey or brown sugar
¼ cup water
1 tsp cornstarch
For Garnish:
1 tbsp toasted sesame seeds
1 green onion, sliced
Directions:
Prepare the Bok Choy: Rinse bok choy thoroughly and pat dry.
Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and cornstarch until smooth. Set aside.
Sauté the Bok Choy: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper flakes, stirring for about 30
seconds until fragrant.
Cook the Bok Choy: Add bok choy, cut side down, and sear for 2 minutes until slightly browned. Flip and cook for another 1-2 minutes.
Add the Sauce: Pour in the prepared sauce, stirring constantly until the sauce thickens and coats the bok choy evenly. Cook for an additional 1-2 minutes.
Serve: Plate the bok choy, drizzle with sesame oil, and garnish with sesame seeds and green onions. Serve warm.
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 120 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your bok choy is completely dry after rinsing to achieve a good sear. Next, have all your sauce ingredients measured and ready to go before you start cooking, as the process moves quickly. When heating your skillet or wok, wait until the oil is shimmering before adding the aromatics. Place the bok choy halves cut-side down in a single layer, pressing gently to ensure maximum contact with the hot surface for that essential caramelization. Once flipped, immediately add your pre-whisked sauce—it should sizzle upon contact. Stir constantly as the cornstarch activates, creating a glossy, thick coating in just 1-2 minutes.
Serving Suggestions
This garlic bok choy is a versatile side dish. For a complete meal, serve it alongside steamed jasmine rice and a protein like grilled chicken, salmon, or tofu. It also makes an excellent addition to a larger Asian-inspired feast with dishes like fried rice or dumplings. For a restaurant-style presentation, arrange the bok choy on a long platter and drizzle any remaining sauce from the pan over the top before adding the final garnishes.
How-to Summary
In summary, this 15-minute dish involves searing halved baby bok choy in a hot pan with garlic and ginger, then coating it in a simple, quickly-thickened sauce made from soy, oyster sauce, vinegar, and honey. The key steps are patting the vegetable dry, not overcrowding the pan, and having your sauce pre-mixed for a seamless finish with sesame oil and fresh garnishes.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but cut the larger stalks into quarters or sixths so the core cooks evenly. Adjust cooking time by 1-2 minutes.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water to revive the sauce.
What is the best vegetarian substitute for oyster sauce?
Hoisin sauce is an excellent 1:1 substitute, or use a dedicated vegetarian stir-fry sauce.
Why is my sauce not thickening?
Ensure your cornstarch is fully dissolved in the cold water before combining with other ingredients. The sauce must come to a simmer to activate the cornstarch.
Can I make this dish ahead of time?
You can prep the sauce and wash the bok choy ahead, but cook just before serving for the best texture and flavor.
Common Mistakes to Avoid
Avoid these pitfalls: Do not skip drying the bok choy, as water will steam it instead of searing it. Do not burn the garlic and ginger by cooking them over too high a heat; 30 seconds is sufficient. Do not overcrowd the skillet, which lowers the pan temperature and leads to soggy vegetables. Do not add the sauce before the cornstarch is fully dissolved, resulting in a lumpy texture. Finally, do not overcook the bok choy after adding the sauce, as it will become mushy.
Conclusion
This Garlic Bok Choy recipe is a testament to how a few simple ingredients and quick techniques can create a restaurant-quality side dish at home. Its perfect balance of savory, sweet, and umami flavors with a slight crunch makes it a reliable and impressive addition to any weeknight dinner or special occasion meal. Mastering this fast and flavorful method will give you a go-to vegetable dish that’s sure to become a regular favorite.
