Baby Bok Choy with Soy Sauce and Garlic Recipe
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.
- 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
