Bok Choy with Garlic Sauce
This quick Bok Choy with Garlic Sauce simmers bok choy in a glossy, umami-rich sauce for a perfect Asian side.
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.
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.
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 up to 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.
Nutrition
Calories: 162kcalCarbohydrates: 11gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 1069mgPotassium: 87mgFiber: 2gSugar: 6gVitamin A: 10094IUVitamin C: 104mgCalcium: 265mgIron: 2mg