Name: 10-min. Garlic Bok Choy
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Ingredients: 1.50 lb Bok Choy (halved); 6 cloves garlic (minced); 2 tbsp oyster sauce (or sub with vegetarian stir fry sauce); 2 tbsp regular soy sauce (not light or dark soy sauce!); 1 tbsp shaoxing wine (or sub with Dry Sherry Wine ); 1 tbsp sesame oil; 1 tsp cornstarch; 1/2 tsp white granulated sugar; 1/2 cup water

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Chinese Garlic Bok Choy. Tender bok choy blanched and coated in a savoury garlicky oyster soy sauce with a hint of sesame.

Easy to make and ready in 10 minutes!

Quick & Delicious!

We’re all looking for ways to get more fibre into our diet and this 10 minute garlic bok choy recipe is your best bet! This dish is also super tasty and makes eating your vegetables a lot easier! It will be the best garlic bok choy recipe you’ve ever made at home!

Easy Garlic Bok Choy

This garlicky bok choy is easy to make! You’re simply combining your sauce ingredients in a bowl. Next blanch the bok choy in hot boiling water until it turns vibrant green and strain it. Then you’ll lay the bok choy on a serving plate. Back in the same pan or wok you blanched your greens, simmer your sauce until thick and then pour it over your bok choy! That’s it!

Why make my recipe?

There are many bok choy recipes online but you should make my version because it’s:

Easy to make
Ready in 10 minutes or less!
So delicious!
Packed with flavour
Made in one wok or pot
Minimal cleanup

What you’ll need

For this garlic soy bok choy, you’ll need the following ingredients:

large Bok Choy, halved

Sauce:

garlic, minced
oyster sauce, or sub with vegetarian stir fry sauce
regular soy sauce
shaoxing wine
sesame oil
cornstarch
sugar
water

How to make Garlic Bok Choy

Below are brief steps with visuals to show you how to make Chinese garlic bok choy. Please scroll down to the recipe card below to find full instructions and details.

Slice your bok choy in half if it’s about 6-7 inches long. If it’s baby bok choy you may skip this step.

Wash in-between the leaves of your bok choy for hidden dirt.

In a bowl, combine sauce ingredients and set aside.

Bring a large wok of water to boil over high heat. Once it’s boiling, lower your bok choy into the water and blanch just until the leaves turn vibrant green, about 30-45 seconds. Strain immediately.

Lay the bok choy on a serving plate and set aside.

In the same wok, wipe it dry. Set over medium heat. Once hot, pour sauce in and allow this to simmer until sauce thickens and reduces.

Once thick, pour sauce over greens. Enjoy!

Cooking Tips

Below are tips on making garlic sesame bok choy:

Wash bok choy

Bok choy will have some hidden dirt, so make sure you wash in-between the leaves well.

Only blanch greens until vibrant green

Do not boil your greens. Just blanch them for at most 30-45 seconds or until it turns vibrant green.

Add oil to boiling water

This is totally optional but by adding 1 tsp of oil into the water, it’ll help make your greens shiny and more aesthetically pleasing. I use any neutral tasting oil, like avocado or vegetable oil.

FAQ

Below are frequently asked questions about this garlic sauce bok choy:

Can I use baby bok choy?

Yes!

Can I use other greens?

Yes! Feel free to substitute with choy sum or yu choy, gai-lan, napa cabbage or any Asian style greens.

Is there a substitute for oyster sauce?

Yes, you may use vegetarian stir fry sauce.

Is there a substitute for Shaoxing wine?

Yes, replace with dry sherry wine. If you’re refraining from alcohol, omit it completely.

Other Asian vegetable recipes you may like!

If you enjoyed this sesame garlic bok choy, you may like these other recipes:

Asian Stir Fried Tofu & Vegetables
Steamed Garlic Bok Choy
Choy Sum with Sizzling Oil
Spicy Asian Cucumber Salad
Chinese Garlic Yu Choy
Korean Spinach Side Dish
Stir Fried Snow Pea Leaves
Spicy Smacked Cucumber Salad

Try it!

Well, I hope you give my Chinese Garlic Bok Choy a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.

If you enjoyed my soy garlic bok choy, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!

Did you enjoy it?

If you genuinely enjoyed my garlic bok choy recipe, please leave a 5-star review. I would greatly appreciate it 🙂

Take care,
Christie

*This post for bok choy and garlic sauce contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

10-min. Garlic Bok Choy

christieathome

Chinese Garlic Bok Choy. Tender bok choy blanched and coated in a savoury garlicky oyster soy sauce with a hint of sesame. Easy to make and ready in 10 minutes!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 2 mins

Total Time 10 mins

Course dinner, lunch, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 79 kcal

Ingredients

1.50 lb Bok Choy halved

Sauce

6 cloves garlic minced
2 tbsp oyster sauce or sub with vegetarian stir fry sauce
2 tbsp regular soy sauce not light or dark soy sauce!
1 tbsp shaoxing wine or sub with Dry Sherry Wine
1 tbsp sesame oil
1 tsp cornstarch
½ tsp white granulated sugar
½ cup water

Instructions

Slice your bok choy in half if it’s about 6-7 inches long. If it’s baby bok choy you may skip this step.
Wash in-between the leaves of your bok choy for hidden dirt.
In a bowl, combine sauce ingredients and set aside.
Fill your wok or pot halfway with water and bring to a boil over high heat. Once it’s boiling, lower your bok choy and blanch until the leaves turn vibrant green, about 30-45 seconds. Strain immediately.
Lay the bok choy on a serving plate and set aside.
In the same wok or pot, wipe it dry. Set over medium heat. Once hot, pour sauce in and allow this to simmer until sauce thickens and reduces.
Once thick, pour sauce over greens. Enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Wok

Cutting Board

Santoku Knife

Steel Colander

Nutrition