Bok Choy with Garlic Sauce (Restaurant Style!) (VIDEO)

5 from 126 votes
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Bok Choy is one of my favorite vegetables and this garlic sauce is inspired by the many Chinese banquet dinners I ate with my family! The bok choy is crisp, tender, and tastes so good with the savory garlic sauce – and the best part about this Bok Choy with Garlic Sauce recipe is that it comes together in just 15 minutes!

Close up of bok choy with garlic sauce on a plate.

Watch the Bok Choy with Garlic Sauce Recipe Video Below!

I LOVE Chinese vegetable dishes – I think they’re some of the best ways to prepare vegetables in a simple manner that lets the vegetables shine, while pairing them with delicious, savory sauces.

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)!

Bok choy with garlic sauce being ladled on top.

Ingredients for Bok Choy with Garlic Sauce

  • 1.5 lb bok choy
  • 1/2 tbsp salt
  • 10 cloves garlic minced
  • 1 tsp avocado oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish. 
  • 2 tbsp 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); I usually pick it up at my local Asian grocery store (99 Ranch) but I’ve noticed it being available at more stores recently.
    • If you need a vegan alternative, I’ve heard Lee Kum Kee makes a great vegan version made with mushrooms!
  • 2 tbsp 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.
  • 1 tbsp 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.
  • 1 tsp sugar
  • 1/4 tsp 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.
  • 1/2 tbsp sesame oil
  • 1/2 cup chicken stock
  • 1/2 tbsp corn starch – Cornstarch will help thicken the Garlic Sauce into that velvety texture that Chinese restaurants made so famous.
Washed baby bok choy in a metal bowl

Bok Choy vs. 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.

I find baby bok choy at my local Chinese grocery (99 Ranch). If you can’t find baby bok choy and need to use regular bok choy, just trim them into smaller, bite-size pieces.

What if I cant find Bok Choy?

That’s okay! The star of the dish is the delicious Garlic Sauce – you can still make this dish but with a different green vegetable, like:

  • choy sum or yu choy
  • gai lan (Chinese broccoli)
  • napa cabbage

Recipe Instructions: Bok Choy with Garlic Sauce

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 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.

Garlic sauce being mixed in a bowl.

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!

Pro TipS

Expert Tips for Restaurant Style Bok Choy with Garlic Sauce

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.
Close up of bok choy with garlic sauce on a plate.

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.

What to Serve with Bok Choy with Garlic Sauce

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!

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!

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5 from 126 votes

Bok Choy with Garlic Sauce

Servings: 4
Prep: 5 minutes
Cook: 10 minutes
Close up of bok choy with garlic sauce on a plate.
This is a super easy 15-minute Bok Choy with Garlic Sauce recipe that you can find in many Chinese restaurants! It's a delicious vegetable side dish that goes with everything!

Ingredients 

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

KEY TIPS
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. 

Nutrition

Calories: 93kcalCarbohydrates: 11gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 1775mgPotassium: 515mgFiber: 2gSugar: 4gVitamin A: 7602IUVitamin C: 79mgCalcium: 199mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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