Bok Choy with Garlic Sauce (Restaurant Style!) (VIDEO)
Nov 08, 2023, Updated Apr 01, 2024
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Bok Choy is one of my favorite vegetables and this Bok Choy with Garlic Sauce recipe is inspired by the many Chinese banquet dinners I ate growing up! The bok choy is cooked just until crispy and tendy, and covered in a savory garlic sauce that comes togehter in 15 minutes!
Watch the Bok Choy with Garlic Sauce Recipe Video!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- baby bok choy – I like to use baby bok choy because I find them to be more tender and sweet; furthermore, the small size means you can steam them whole without having to cut them into smaller pieces. If you can’t find baby bok choy and need to use regular bok choy, just trim them into smaller, bite-size pieces.
- avocado oil – You can also use canola or vegetable oil. I don’t recommend using olive oil, as the flavor will not go well with this dish.
- oyster sauce – This is an ingredient used often in Asian cooking; if you’ve never had it, it’s hard to describe the flavors – it’s sweet and salty with a lot of umami, but the flavors are more developed.
- I like to use Lee Kum Kee’s oyster sauce (the bottle with the lady on the label). If you need a vegan alternative, I’ve heard Lee Kum Kee makes a great vegan version made with mushrooms!
- soy sauce (reduced sodium) – this is your “light” or “all-purpose” soy sauce. I recommend using low sodium because you’ll be using oyster sauce, as well, which is already salty.
- Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- corn starch – Cornstarch will help thicken the Garlic Sauce into that velvety texture that Chinese restaurants made so famous.
The star of the dish is the delicious Garlic Sauce – you can also make it with other vegetables like napa cabbage, choy sum or yu choy, or gai lan (Chinese broccoli)!
Some of my favorite Chinese vegetable dishes are Gai Lan with Oyster Sauce, Chinese Smashed Cucumber Salad, the classic Chinese Green Beans with Pork), and Chinese Eggplant with Garlic Sauce (my favorite way to eat eggplant)!
Recipe Instructions
1. Prepare the Bok Choy
Clean, wash and trim your bok choy. If the bok choy are larger, cut in half lengthwise and blanch in salted water (1 tbsp of kosher salt per 5 quarts of water) for 1-2 minutes until bright green.
2. Mix the Sauce Ingredients
Mix together oyster sauce, soy sauce, shaoxing wine, sugar, white pepper, sesame oil, chicken stock & corn starch.
3. Make The Sauce and Serve With The Bok Choy
In a pan, fry garlic for 15 seconds until fragrant; then add your sauce. Simmer over medium high heat for 2-3 minutes until thickened. Immediately spoon over bok choy & enjoy!
I love eating this with some of my favorite classic Chinese restaurant dishes – try it with a bowl of fluffy Egg Fried Rice (make Chicken Fried Rice or Shrimp Fried Rice if you want to add a protein) and savory Soy Sauce Pan Fried Noodles!
Pro TipS
Expert Tips + Storage
Wash and Trim Your Bok Choy; Don’t Boil
- Bok Choy tends to have dirt hidden between the leaves, so make sure to wash your bok choy thoroughly before cooking.
- If you can’t find baby bok choy, use regular size bok choy and cut the leaves into smaller bite-size pieces.
- Blanch your bok choy until they are vibrant green (1-2 minutes MAX); you do not want to boil them!
Watch Your Garlic
- You want to fry your garlic for only a few seconds to get a nice color; do not let it cook any further as garlic has a tendency to burn. Do not cook your garlic over high heat!
Premix Your Sauce
- The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.
Storage
- You can store these in an airtight container in the refrigerator for 2-3 days; however, I want to note that I don’t think bok choy holds up very well as leftovers. They usually get more water-y and lose shape/texture.
If you tried this Bok Choy with Garlic Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Bok Choy with Garlic Sauce
Ingredients
- 1.5 lb bok choy
- 1/2 tbsp salt
- 10 cloves garlic, minced
- 1 tsp avocado oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/4 tsp white pepper
- 1/2 tbsp sesame oil
- 1/2 cup chicken stock
- 1/2 tbsp corn starch
Instructions
- Clean, wash and trim your bok choy. If the bok choy are larger, cut in half lengthwise and blanch in salted water for 1-2 minutes until bright green.
- Mix together oyster sauce, soy sauce, shaoxing wine, sugar, white pepper, sesame oil, chicken stock & corn starch.
- In a pan, fry garlic for 15 seconds until fragrant; then add your sauce. Simmer over medium high heat for 2-3 minutes until thickened. Immediately spoon over bok choy & enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sauce was to die for. I used liquid amino instead of soy sauce but oh my it is so good.!
Thank you so much, Lillian!
This is an amazing recipe. It came out wonderfully. I shared a link with my family to this. I will be making again for sure!
Thank you Tracie!
Made it and loved it!! So yummy
This recipe tasted better then getting it from the restaurant.
@ryan.gatsby
Wonderful!
@therealchris.s
love all your recipes. so much easy to follow.
Instagram handle : @xunairas