Bok Choy with Garlic Sauce (Restaurant Style!) (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
My Bok Choy with Garlic Sauce recipe is inspired by the classic Chinese restaurant dish – the bok choy is tender and crisp, covered in a savory garlic sauce that comes together in 15 minutes!
Watch the Bok Choy with Garlic Sauce Recipe Video!
A Note from CJ
Bok Choy with Garlic Sauce is so good!
I love Chinese vegetable sides – dishes like Bok Choy with Garlic Sauce are prepared so simply but are so delicious! If you like Chinese vegetable sides like I do, check out Din Tai Fung Garlic Green Beans, Din Tai Fung Cucumber Salad, Taiwanese Cabbage with Garlic, Chinese Smashed Cucumber Salad, Garlic Bok Choy, or Chinese Green Beans with Pork, Chinese Eggplant!
This recipe is so good! I have made this 3 or 4 times now and each time it turns out great!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- baby bok choy – I recommend using baby bok choy because they’re more tender and sweet, and the size means you can steam them whole. If you need to use regular bok choy, trim them into smaller, bite-size pieces before steaming.
- oyster sauce – my favorite oyster sauce is linked – If you need a vegan alternative, Lee Kum Kee makes a great oyster sauce that is made with mushrooms.
- Shaoxing wine – If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- chicken stock – this is for the sauce; you can also use vegetable stock (or even water, in a pinch).
How to Make Bok Choy with Garlic Sauce
Blanch Bok Choy and Mix Sauce – Clean, wash and trim your bok choy. If the bok choy are larger, cut in half lengthwise. Bring a large pot of water to a boil and season with the salt and oil. Add the bok choy and blanch for 1-2 minutes until bright green. In a small bowl, mix together oyster sauce, soy sauce, shaoxing wine, sugar, white pepper, sesame oil, chicken stock & corn starch.
Cook Sauce and Spoon Over Bok Choy – Heat a pan over medium high heat and add the oil, add the garlic and stir fry for 15 seconds until fragrant, then immediately add the sauce. Simmer over medium high heat for 2-3 minutes until thickened. Spoon the sauce over bok choy & enjoy!
Pro TipS
CJ’s Recipe & Storage Tips
Don’t overcook the bok choy! Blanch until the bok choy are vibrant green (1-2 minutes MAX); boiling them will result in the bok choy turning stringy and mushy.
Watch the Garlic – Fry the 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.
Store any leftover bok choy with sauce in an airtight container in the refrigerator for up to 3 days. You’ll notice that the bok choy will soften and release more water as it sits, which will dilute the sauce – this is normal but a reason why I don’t prefer to keep it in the refrigerator for too long. Reheat until warmed through in a microwave.
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 (VIDEO)
Video
Ingredients
- 1 1/2 lb bok choy
- 1 tbsp salt
- 2 tbsp neutral oil
Garlic Sauce
- 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
- 1 tablespoon neutral oil
- 10 cloves garlic, minced
Instructions
- Clean, wash and trim your bok choy. If the bok choy are larger, cut in half lengthwise. Bring a large pot of water to a boil and season with the salt and oil. Add the bok choy and blanch for 1-2 minutes until bright green.
- In a small bowl, mix together oyster sauce, soy sauce, shaoxing wine, sugar, white pepper, sesame oil, chicken stock & corn starch.
- Heat a pan over medium high heat and add the oil, add the garlic and stir fry for 15 seconds until fragrant, then immediately add the sauce. Simmer over medium high heat for 2-3 minutes until thickened. Spoon the sauce over bok choy & enjoy!
Notes
- baby bok choy – I recommend using baby bok choy because they’re more tender and sweet, and the size means you can steam them whole. If you need to use regular bok choy, trim them into smaller, bite-size pieces before steaming.
- oyster sauce – my favorite oyster sauce is by Lee Kum Kee (the label with the river boat lady) – If you need a vegan alternative, Lee Kum Kee makes a great oyster sauce that is made with mushrooms.
- Shaoxing wine – If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- chicken stock – this is for the sauce; you can also use vegetable stock (or even water, in a pinch).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Bok Choy with Garlic Sauce recipe was originally published in November 2023, and updated in May 2026.
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