Ah, bok choy 🥬 — crisp, mild, slightly sweet, and perfect in stir-fries, soups, or simply sautéed. Here’s a versatile way to cook it so it’s tender but still has a nice crunch.
🥢 Garlic Sautéed Bok Choy
Ingredients (serves 2–3)
- 1 lb (450 g) bok choy (baby or regular), washed and trimmed
- 2 tbsp vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1–2 tsp soy sauce
- ½ tsp sesame seeds (optional)
- Salt & pepper, to taste
Instructions
- Prep bok choy
- Separate leaves from stalks (stalks take longer to cook).
- Chop stalks into 1–2 inch pieces; leave leaves whole or roughly chopped.
- Cook stalks
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic, sauté 30 seconds until fragrant.
- Add bok choy stalks first and cook 2–3 minutes, stirring occasionally.
- Add leaves
- Add leaves and a splash of soy sauce.
- Cook 1–2 minutes until leaves are wilted but bright green.
- Serve
- Season with salt and pepper, sprinkle sesame seeds if desired.
- Serve as a side dish or toss into noodles, rice, or stir-fries.
Pro Tips
- Crunch factor: Don’t overcook; leaves should just wilt, stalks should stay tender-crisp.
- Flavor boost: Add a splash of oyster sauce or a pinch of chili flakes.
- Meal ideas: Works great in soups, fried rice, or with garlic butter shrimp/chicken.
- One-pan option: Steam stalks for 2 minutes, then sauté leaves for fastest cooking.
I can also give you:
- 🥢 Ginger sesame bok choy stir-fry
- 🍲 Bok choy in miso soup
- 🧄 Garlic butter bok choy with a crunchy topping
Do you want a stir-fry version with sauce?
