Garlic Bok Choy Stir-Fry
Serves 4 · Prep: 8 minutes · Cook: 7 minutes · Total: 15 minutes
I make bok choy like this whenever dinner needs one more vegetable! It is garlicky and juicy, with enough broth at the bottom of the bowl to spoon over rice. I especially love how the thicker stems stay crisp while the leaves go completely soft.
Let the pan get HOT before adding the bok choy. Oh! And rinse between every stem. It always looks clean until you pull it apart.
Ingredients
- 1½ pounds baby bok choy
- 1½ tablespoons neutral oil
- 5 garlic cloves, thinly sliced
- ¼ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- Pinch of ground white pepper
- 1 teaspoon toasted sesame oil, optional
Instructions
- 1
Wash the bok choy
Trim only the dry ends from the bok choy, then halve or quarter each head lengthwise. Rinse between the stems, where the dirt collects. Drain well. A little water clinging to the leaves is fine.
- 2
Start the garlic
Heat a wok or skillet over medium-high heat. Add the oil and garlic. Stir for 15 to 20 seconds, just until the garlic smells good. Do not wait for it to brown.
- 3
Add the bok choy
Add the bok choy and toss it through the garlic oil. If the pan is crowded, add it in two batches and let the first batch wilt for 30 seconds before adding the rest.
- 4
Steam the stems
Add the water, salt, sugar, and white pepper. Cover the pan and cook for 2 to 3 minutes. The leaves should collapse and the thickest stems should be easy to pierce with the tip of a knife.
- 5
Finish the stir-fry
Remove the lid and toss for another minute so the bok choy is coated with the garlic and pan juices. Add the sesame oil, if using. Taste a stem and add another pinch of salt if it needs it. Serve with the broth from the bottom of the pan.
Recipe notes
Cook’s notes
- For large bok choy, cut the pale stems into 2-inch pieces and keep the leaves separate. Cook the stems for 2 minutes before adding the leaves.
- If the bok choy is stacked in a deep pile, cook it in two batches and combine everything before adding the water.
- The garlic turns bitter quickly. Add the bok choy as soon as the garlic smells fragrant.
Swaps & storage
- For a richer sauce, add 1 tablespoon oyster sauce with the water and reduce the salt to ¼ teaspoon.
- Yu choy or choy sum can be cooked the same way. Cut thicker stems in half lengthwise.
- Refrigerate leftovers for up to 3 days. Reheat in a hot skillet just until warm; the stems soften further each time they cook.
Frequently Asked Questions
How do you clean bok choy?
Cut the heads lengthwise and rinse between every stem. Bok choy holds grit close to the base, even when the outside looks clean.
Can I use full-size bok choy?
Yes. Separate the leaves from the thick stems and cut both into pieces. Give the stems a 2-minute head start, then add the leaves.
Does garlic bok choy need oyster sauce?
No. Salt, sugar, and garlic make a clean, light version. Add oyster sauce when you want more savory depth and a darker broth.
Why is my stir-fried bok choy watery?
The pan was probably crowded or not hot enough. Drain the bok choy well, and cook it in batches when necessary.
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