Bok Choy with Garlic Sauce

5 from 126 votes

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!

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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

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