Garlic Bok Choy

Steamed baby bok choy with flavorful garlic soy dressing and golden sesame topping.

Course: Side Dish

Cuisine: Asian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 88kcal

Author: Platings and Pairings

This Chinese Garlic Bok Choy is a quick, healthy side that can be whipped up in under 15 minutes! Blanching unlocks its perfect crisp-tender texture, while a simple sesame-soy sauce delivers a powerful punch of flavor. Top it with sesame seeds and a sprinkle of red pepper flakes - ideal alongside rich noodles, grilled meats, or steamed rice.

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Equipment

Large Skillet
Serving Platter

Ingredients

1 ½ pounds bok choy sliced in half, about 5 heads
1 Tablespoon olive oil
6 cloves garlic minced
2 teaspoons fresh ginger grated

Sauce:

1/2 cup chicken broth vegetable broth or water
2 Tablespoons oyster sauce
2 Tablespoons soy sauce low sodium
1 teaspoon sesame oil
2 teaspoons cornstarch
½ teaspoon honey or sugar

To Garnish:

Sesame seeds to garnish (optional
Red pepper flakes to garnish (optional

Instructions

Wash the bok choy thoroughly in cold water before cooking, to remove any dirt and grit.
Bring a large pot of salted water to a boil. Add the bok choy and cook for 1-2 minutes, until tender. Drain well and arrange on a serving platter.
In a small bowl, whisk together the 1/2 cup chicken broth, 2 Tablespoons oyster sauce, 2 Tablespoons soy sauce, 1 teaspoon sesame oil, ½ teaspoon honey and 2 teaspoons cornstarch. Set aside.
In a large skillet, heat the 1 Tablespoon olive oil over medium heat. Add the 6 cloves garlic and 2 teaspoons fresh ginger and cook, until fragrant, 1-2 minutes. Pour in the sauce and simmer for a minute or two until the sauce is heated through and thickened.
Pour the sauce over the bok choy. Garnish with sesame seeds and red pepper flakes, if desired. Enjoy!

Notes

Storing

Store leftover garlic bok choy in an airtight container in the fridge for 1-2 days. The bok choy will lose some of its vibrant color, but the flavors of this side dish will still be delicious. I recommend only adding fresh garnish to your leftovers just before serving again.

Tips and tricks

Squeeze excess liquid from the blanched bok choy before assembling with the sauce. Wrap the bok choy in a clean kitchen towel or cheesecloth to make draining easier and more efficient.
Taste the sauce before adding it to the bok choy and adjust with seasoning or honey, as needed.
Lightly toast the sesame seeds in a dry pan for extra crunch and depth.
Dress the blanched bok choy just before serving to avoid an overly soggy side dish.
Blanch in batches if your pot isn't large enough. Overcrowding lowers the water temperature quickly, leading to soggy, unevenly cooked bok choy instead of crisp-tender stalks and leaves.
Plunge your drained blanched bok choy into a bowl of ice water. This "shocks" the vegetables, stopping the cooking process instantly. It's the best way to lock in that vibrant green color and perfect crisp-tender texture. I haven’t done this for this recipe, but it’s definitely an option.

Variations

Instead of bok choy - Try watercress, collard greens, baby spinach, Swiss chard, or kale. Each has a slightly different flavor profile but still pairs beautifully with the sesame-soy sauce.
Use baby bok choy - For a more tender and quick-cooking option, try baby bok choy! No need to slice it in half. Simply trim the very base of each head and leave them whole (or quarter larger heads). Blanch for only 45-60 seconds, until just tender-crisp. They will require less time than mature bok choy.
Include other veggies - Instead of a simple bok choy side dish, consider tossing in other veggies, such as thinly sliced radishes, julienned carrots, shredded daikon, blanched green beans, or crunchy broccoli. Pickled ginger, cucumbers, or onions are also great if you want a crisp, tangy contrast.
Add a kick of heat - In addition to the red pepper flakes, add a pinch of chili flakes, a drizzle of chili oil, or a dash of shichimi togarashi (Japanese seven-spice) to the sauce for a lovely kick of heat to this side dish.
Garnish options - Other garnishes that work really well with this garlic bok choy include a sprinkle of furikake seasoning or thinly sliced nori strips (for ocean-inspired flavor).

Nutrition