Name: Baby Bok Choy with Soy Sauce and Garlic Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Chinese
Ingredients: ½ pound baby bok choy; 2 cloves garlic, minced; 2 teaspoons canola or vegetable oil; ½ tablespoon soy sauce; ½ tablespoon Chinese mushroom sauce; Salt and pepper, to taste; Sesame seeds, for garnish; Optional: crushed red pepper flakes, to taste

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Introduction

Baby bok choy stir-fried with soy sauce and garlic is a simple yet flavorful side dish that complements any meal. Its tender stalks and leafy greens soak up the savory sauces beautifully, making it a quick and healthy option for busy weeknights.

Four pieces of cooked bok choy with a shiny, glazed surface showing light brown grill marks. The bok choy is arranged side by side on a white rectangular plate. A dark sauce pools around the bottom, mixing with some sesame seeds sprinkled over the top. The wilted green leaves of the bok choy spread across the plate’s base, adding a rough texture contrast to the smooth glazed stems. The setting is on a white marbled surface with a beige cloth softly folded in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound of baby bok choy
2 teaspoons of canola or vegetable oil
2 cloves garlic (minced)
½ tablespoon of soy sauce
½ tablespoon of Chinese mushroom sauce
Sesame seeds (for garnish)
Salt and pepper, to taste
Optional: crushed red pepper flakes to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the baby bok choy to the boiling water and cook for one minute. Drain the bok choy and immediately transfer it to the ice water to stop the cooking process. Once cool, drain again and pat dry with a clean towel or paper towels.
Step 2: Heat the oil in a skillet over high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the bok choy and toss to coat it in the oil and garlic, cooking and stirring until it just begins to brown, about 2-3 minutes.
Step 3: Stir in the soy sauce and Chinese mushroom sauce, coating the bok choy evenly. Cook while stirring for another minute. Transfer to a serving dish, season with salt and pepper, sprinkle with sesame seeds, and add crushed red pepper flakes if using.

Tips & Variations

Use fresh baby bok choy with firm stalks for the best texture and flavor.
Try substituting Chinese mushroom sauce with oyster sauce for a different umami taste.
For a nuttier flavor, toast the sesame seeds lightly before garnishing.
Add a splash of rice vinegar or a squeeze of lemon juice for brightness.

Storage

Store any leftover baby bok choy in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to maintain its crisp texture.

How to Serve

The image shows four cooked baby bok choy arranged in a row on a long, white rectangular plate. Each piece has a bright yellow-green top layer with a glossy, slightly charred texture, and dark green, wilted leaves at the bottom. The bok choy is covered in a shiny brown sauce with visible small sesame seeds and bits of red chili flakes sprinkled evenly over the top. The plate sits on a white marbled surface, and a white bowl with light brown sesame seeds is placed nearby. A soft gray cloth is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy can be used, but you may need to increase the cooking time slightly to ensure the thicker stalks are tender.

What if I don’t have Chinese mushroom sauce?

You can substitute with oyster sauce or a mixture of soy sauce and a pinch of mushroom powder for similar depth of flavor.