4.99 from 55 votes

Chili Garlic Bok Choy – 10 Minutes! (VIDEO)

Name: Chili Garlic Bok Choy (VIDEO)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1.5 lb baby bok choy; 10 cloves garlic (chopped); 3 tbsp neutral oil; 1 tsp kosher salt; 1/2 tsp sugar; 1/4 tsp msg; 2 tbsp chili oil

By Chris JoePublished Mar 03, 2026

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55 Comments

Servings: 2

10 mins

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You’re going to love this Chili Garlic Bok Choy – the bok choy is stir-fried until tender (but not mushy!) with fragrant garlic and then topped with a little bit of chili oil that you won’t be able to get enough of!

Chili Garlic Bok Choy in a plate with chopsticks.

Watch the Chili Garlic Bok Choy Recipe Video!

A Note from CJ

Chili Garlic Bok Choy is good!

This is one of those dishes that is so simple but SO good. Don’t believe me? Just read all of the reviews that talk about how addictive and delicious it was! (Zero chance of having any leftovers!) If you love bok choy, make sure to try Garlic Bok Choy, Bok Choy with Garlic Sauce, or Bok Choy with Oyster Sauce!

Want more vegetable sides? Try Din Tai Fung Garlic Green Beans, Chinese Smashed Cucumber Salad, Dry Fried Garlic Green Beans, Chinese Eggplant, Din Tai Fung Cucumber Salad, or Taiwanese Cabbage with Garlic!

I love bok choy and this garlicky version is nothing shy of brilliant! The smell while making this is so addicting as is the taste!

– Shannon

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Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

baby bok choy – I recommend baby bok choy for this dish, but regular bok choy works well too. You may need to trim and cut the bok choy in half like I do in the photos and video (size is up to your preference!)
msg – I like to use MSG in moderaton as an optional flavor enhancer.
chili oil – I like to use homemade Chinese Chili Oil but you can also use store bought.

How to Make Chili Garlic Bok Choy

Wash and Slice Baby Bok Choy – Wash the baby bok choy and peel off outer leaves until stem and the closest leaves remain. Slice the stems in half with a knife and then drain excess moisture from bok choy. Set the vegetables aside in a large bowl.

Saute Bok Choy and Season – Heat 3 tbsp of neutral oil in a pan over high heat. Add garlic and saute for 15 seconds. Then immediately add in the bok choy and season with kosher salt, sugar, and msg. Cook for 3-5 minutes until slightly wilted and browned. Add chili oil and toss until combined. Enjoy!

A 3 photo collage showing key cooking steps on how to make Chili Garlic Bok Choy at home.

PRO TIPS

CJ’s Recipe & Storage Tips

Cook the Water Out! When cooking the bok choy, you likely see a pool of liquid at the bottom of the pan. This is because bok choy is high in water content – it’s important to keep cooking until all of this water is evaporated so you don’t get a soggy, watery bok choy dish.

Storage Tips – 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 leftovers. Reheat until warmed through in a microwave.

If you tried this Chili Garlic Bok Choy or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

4.99 from 55 votes

Chili Garlic Bok Choy (VIDEO)

By: Chris Joe

Servings:

Prep: 5

Cook: 5

Total: 10

Save

This chili garlic bok choy is the perfect side dish for any meal! The bok choy is nicely stir fried with a hint of kick from the chili oil. It's a perfect side dish ready in 10 minutes!

Ingredients

Instructions

Wash the baby bok choy and peel off outer leaves until stem and the closest leaves remain. Slice the stems in half with a knife and then drain excess moisture from bok choy. Set the vegetables aside in a large bowl.
Heat 3 tbsp of neutral oil in a pan over high heat. Add garlic and saute for 15 seconds. Then immediately add in the bok choy and season with kosher salt, sugar, and msg. Cook for 3-5 minutes until slightly wilted and browned.
Add chili oil and toss until combined. Enjoy!

Video

Notes

Bok Choy Tips – Select bok choy that looks fresh and vibrant. The leaves should be crisp and free from wilting, and the stalks should be firm. Wash the bok choy thoroughly under cold running water to remove any dirt or grit. Trim the tough ends of the stalks, and separate the leaves from the stalks for even cooking. Cut the bok choy into uniform-sized pieces to ensure even cooking. You can slice the stalks diagonally and chop the leaves into smaller pieces.

Storage Tips – 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.

Nutrition

Calories: 194kcalCarbohydrates: 13gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1387mgPotassium: 61mgFiber: 4gSugar: 5gVitamin A: 15140IUVitamin C: 158mgCalcium: 402mgIron: 3mg

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