This recipe for Bok Choy with Garlic Sauce simmers seared bok choy in an umami-forward, glossy garlic sauce. Quick, flavorful, and ready in just 20 minutes, this simple side dish complements any Asian-inspired dinner.
A dinner made up of takeout-style recipes is one of our favorite ways to celebrate the weekend in our house. From a large platter of Beef and Broccoli to a side of Shrimp Spring Rolls with peanut sauce for dipping, nothing says “it’s time to relax” like our favorite Chinese takeout menu items made at home.
Boy Choy with Garlic Sauce
Bok choy with garlic sauce is a Chinese side dish that simmers stir fried bok choy (a mild, slightly peppery-tasting Chinese cabbage with white stalks and dark green leaves) in an umami-packed sauce. It’s a savory, deeply satisfying dish made with just 10 simple ingredients—like garlic cloves, soy sauce, ginger, and oyster sauce—in under 20 minutes. Plus, it’s easy to make plant-based and gluten-free.
Once the garlic sauce is whisked together, everything cooks together in one pan. You simply stir fry the bok choy until the edges are golden and the centers are tender, then pour in the sauce and let it bubble into a silky glaze that clings to every bite. Enjoy it as-is or serve it over white rice to soak up every drop of sauce.
Ingredients and Substitutions
These are the ingredients I use to make bok choy with garlic soy sauce, plus a few simple substitutions that work really well:
- Aromatics – I use garlic cloves and fresh ginger in the sauce. You could use pre-minced garlic and/or garlic paste as a substitute, but the flavors won’t be as fresh.
- Sauces – A mix of soy sauce and oyster sauce gives the stir-fried bok choy a salty, umami depth. For a gluten-free dish, substitute tamari for soy sauce and gluten-free oyster sauce.
- Sugar – I use light brown sugar to balance the sauce, but maple syrup or white sugar will also work.
- Stock – A splash of chicken stock or vegetable stock will loosen the sauce and help it coat every crevice.
- Oil – Avocado oil is my go-to for stir frying. If you don’t have it, use another neutral oil, such as grapeseed, canola, or vegetable oil.
- Bok Choy – I prefer baby bok choy because the leaves are more tender and the stalks cook quickly. Regular bok choy works, too. Remember to slice the bok choy down the middle and rinse it thoroughly between the layers to wash away any dirt.
How to Make Bok Choy with Garlic Sauce
Prepare the sauce: First, I whisk the garlic, ginger, soy sauce, oyster sauce, sugar, and stock in a medium bowl. I set the sauce aside.
Heat the pan: Next, I heat the oil in a large wok or non-stick skillet over high heat.
Stir fry the bok choy: I toss in the bok choy and stir fry it for 3 to 4 minutes or until the stems are lightly browned and just starting to wilt.
Simmer the sauce: I pour in the sauce, reduce the heat to medium, and let everything cook for another 3 to 4 minutes. At this point, I give it a taste and adjust the salt and pepper if needed.
Plate and serve: To finish, I transfer the bok choy to a serving plate and pour the remaining sauce over the top.
chef Tip + Notes
The most important thing here is to start with a sizzling hot skillet. When your pan is hot enough, the bok choy will immediately start to sear when it hits the surface. This is how you achieve those golden, slightly charred edges that make stir-fried bok choy so satisfying and never soggy. You’ll know your pan is hot enough when you see light wisps of smoke rising from the oil.
- Dry your bok choy well: Excess water can cause the oil to splatter and make it harder to get a good sear on the bok choy, yielding soggy results. After rinsing the bok choy, I pat the leaves and stalks dry with a clean kitchen towel to absorb as much water as possible.
- Taste the sauce at the end: Depending on the soy sauce or stock used, the flavor may vary slightly. I always give the sauce a quick taste before adding it to the pan and adjust it with an extra splash of soy sauce, a pinch of sugar, or a squeeze of lime juice if needed.
- Garnish the bok choy: For a little extra crunch and contrast, sprinkle the plated bok choy with the garlic sauce, as well as toasted sesame seeds, sliced scallions, and/or chopped peanuts. If you like heat, a drizzle of chili crisp or sriracha will take it over the top.
- Vegetarian or vegan option: This recipe is easy to make vegetarian or vegan by replacing the oyster sauce with mushroom “oyster” sauce or hoisin sauce and using vegetable stock as the base in the sauce.
Serving Suggestions
I’ll make this bok choy stir fry when I’m treating my family to a Chinese takeout-style dinner. Just like fried rice and stir fry noodles, it’s a delicious side dish that pairs well with all of the classics, from teriyaki chicken to drunken noodles.
Make-Ahead and Storage
Make-Ahead: This is the kind of dish that’s best eaten fresh, as the bok choy will have a tender bite and the sauce will be the silkiest straight out of the pan. If you’d like to save time, make the garlic sauce and wash and dry the bok choy 1 to 2 days in advance.
How to Store: The leftover bok choy and garlic sauce can be refrigerated in an airtight container for 2 days. Keep in mind that the bok choy will soften slightly as it sits.
How to Reheat: Add the leftover bok choy and sauce to a skillet and reheat over medium heat until it’s warmed through. You can also microwave it in 30-second intervals, stirring in between, but the texture will be on the softer side.
More Asian-Inspired Recipes
Bok Choy with Garlic Sauce
Ingredients
- 6 finely mince garlic cloves
- 1 teaspoon peeled and finely minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon light brown sugar
- ½ cup chicken stock or water
- 3 tablespoons avocado oil
- 2 pounds baby bok choy, sliced in half long ways
Instructions
- In a medium-sized bowl, whisk together the garlic, ginger, soy sauce, oyster sauce, sugar, and stock until combined. Set it to the side.
- Next, add the oil to a large wok or non-stick skillet and heat over high heat for 60 to 90 seconds or until it begins to smoke lightly
- Place in the bok choy and stir fry for 3 to 4 minutes or until the stems become lightly browned and wilted.
- Deglaze with the garlic sauce and cook over medium heat for 3-4 minutes. Adjust the seasonings with salt and pepper as needed.
- Serve the bok choy on a plate and pour the garlic sauce over the top.
Bok Choy with Garlic Sauce Recipe