Name: Baby Bok Choy with Soy Sauce and Garlic Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Chinese
Ingredients: ½ pound baby bok choy; 2 cloves garlic, minced; ½ tablespoon soy sauce; ½ tablespoon Chinese mushroom sauce; Salt and pepper, to taste; Optional: crushed red pepper flakes, to taste; 2 teaspoons canola or vegetable oil; Sesame seeds, for garnish

Introduction

Baby bok choy with soy sauce and garlic is a simple, flavorful side dish that brightens any meal. Its tender greens and crunchy stalks pair perfectly with a savory sauce and a hint of garlic, making it a quick and healthy option for busy cooks.

A white rectangular plate holds four pieces of cooked baby bok choy arranged in a row, each with crisp, pale green inner leaves and slightly browned edges from cooking. The baby bok choy is topped with small bits of red chili flakes and sprinkled generously with light brown sesame seeds, adding texture and color contrast. At the lower side of the plate, darker, wilted greens lie in a small pile, soaking in a glossy, reddish-brown sauce that pools slightly around the vegetables. The background features a soft, light gray cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ pound of baby bok choy
2 teaspoons of canola or vegetable oil
2 cloves garlic, minced
½ tablespoon soy sauce
½ tablespoon Chinese mushroom sauce
Sesame seeds for garnish
Salt and pepper to taste
Optional: crushed red pepper flakes to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the baby bok choy to the boiling water and cook for one minute. Drain the bok choy and immediately transfer it to the ice water to stop the cooking process. Once cooled, drain again and pat dry with a clean towel or paper towels.
Step 2: Heat the oil in a skillet over high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Add the bok choy and toss to coat, cooking and stirring until it just begins to brown, about 2-3 minutes. Stir in the soy sauce and mushroom sauce, coating the bok choy evenly. Cook and stir for another minute. Transfer to a serving dish, season with salt and pepper, garnish with sesame seeds, and add crushed red pepper flakes if desired.

Tips & Variations

Use Chinese mushroom sauce for a richer umami flavor, or substitute with oyster sauce if preferred.
For a spicier kick, increase the amount of crushed red pepper flakes or add a splash of chili oil.
If baby bok choy is unavailable, regular bok choy or napa cabbage can be used as alternatives.
Make sure to dry the bok choy thoroughly after blanching to avoid sogginess when stir-frying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to preserve the texture. Avoid overcooking when reheating to keep the bok choy crisp.

How to Serve

A white rectangular plate holds four pieces of baby bok choy, each cut in half lengthwise and arranged side by side. The bok choy leaves are dark green with a wilted texture, while the stalks are light green to pale yellow with a slightly charred or caramelized surface. A glossy dark brown sauce pools around the base of the bok choy, with small chunks of red chili flakes and garlic scattered on top. Light tan sesame seeds are sprinkled over the entire dish, adding a touch of texture. The plate sits on a white marbled surface with a soft, light gray cloth draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy can be used, but it may require slightly longer cooking time due to its larger size. Slice the stalks into smaller pieces to ensure even cooking.

What if I don’t have Chinese mushroom sauce?

If you don’t have Chinese mushroom sauce, oyster sauce or a mix of soy sauce with a small amount of mushroom soy sauce can be good substitutes to achieve similar umami depth.

Baby Bok Choy with Soy Sauce and Garlic Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Baby Bok Choy with Soy Sauce and Garlic recipe is a quick and flavorful side dish featuring tender greens stir-fried with aromatic garlic and enhanced with savory soy and mushroom sauces. A sprinkle of sesame seeds adds a delightful crunch and nutty flavor, making it a perfect complement to any Asian-inspired meal.

Author: Dana
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Chinese
Diet: Vegetarian

Ingredients

Scale

Vegetables

½ pound baby bok choy
2 cloves garlic, minced

Sauces and Seasonings

½ tablespoon soy sauce
½ tablespoon Chinese mushroom sauce
Salt and pepper, to taste
Optional: crushed red pepper flakes, to taste

Other

2 teaspoons canola or vegetable oil
Sesame seeds, for garnish

Instructions

Blanch the bok choy: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the baby bok choy to the boiling water and cook for one minute to soften and brighten the greens. Drain the bok choy and immediately transfer it to the ice water to stop the cooking process. Once cooled, drain again and dry thoroughly with a clean towel or paper towels.
Prepare the garlic and oil: Heat the canola or vegetable oil in a skillet over high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Stir-fry the bok choy: Add the blanched and dried bok choy to the skillet. Toss it thoroughly with the garlic and oil, allowing it to cook and lightly brown for 2 to 3 minutes while stirring frequently.
Add sauces and seasonings: Pour in the soy sauce and Chinese mushroom sauce, stirring to evenly coat the bok choy. Continue cooking for 1 more minute to meld the flavors.
Finish and serve: Transfer the cooked bok choy to a serving dish. Season with salt, pepper, and optional crushed red pepper flakes to taste. Garnish with a sprinkle of sesame seeds before serving.

Notes

Blanching the bok choy before stir-frying helps to preserve its vibrant green color and crisp texture.
Chinese mushroom sauce can be substituted with vegetarian mushroom soy sauce for a vegetarian option.
Adjust soy sauce quantity based on your preferred saltiness level.
This dish pairs well with steamed rice or as a side to grilled meats or tofu.
Use fresh baby bok choy for the best tenderness and flavor.

Keywords: baby bok choy, soy sauce, garlic, Chinese mushroom sauce, stir-fry, healthy side dish, vegetarian, Asian greens