Bok Choy with Garlic Sauce (VIDEO)

5 from 127 votes

Bok Choy with Garlic Sauce (VIDEO)

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

Total Time15

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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!

Video

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 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).

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.

Nutrition