Tender baby bok choy coated in a savory, garlicky sauce with soy sauce, sesame oil, and oyster sauce. This easy steamed garlic bok choy recipe is ready in just 10 minutes! I steam the bok choy whole until the stems are tender with a slight crunch and the leaves are beautifully soft.
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Steamed garlic bok choy is a Chinese-style vegetable side dish made with baby bok choy, garlic, soy sauce, sesame oil, and oyster sauce. It's commonly served with steamed rice and a protein as part of a family-style meal.
In my family, we prefer to keep vegetable dishes simple and let the natural flavors shine. This is one of my favorite ways to prepare bok choy because it requires very little effort.
When I make this for dinner, I toss the whole baby bok choy with the garlic and seasonings before steaming so the flavors are evenly distributed. I also finish it with oyster sauce for an extra savory flavor.
Ingredients & Substitutes
Exact ingredient measurements are in the recipe card below.
- Baby Bok Choy: Choose small, fresh heads with firm, pale green stems and vibrant leaves. Regular bok choy also works, but cut it into smaller pieces for even steaming.
- Oyster Sauce: Adds a rich, savory umami flavor to the finished bok choy. Vegetarian stir-fry sauce works as a substitute. Use a gluten-free version if needed.
Sauce
- Fresh Garlic Cloves: Use freshly minced garlic for the best flavor.
- Toasted Sesame Oil: Adds a rich, nutty aroma to the sauce.
- Regular Soy Sauce: Adds a savory, salty flavor that seasons the bok choy as it steams. Light soy sauce also works. For a less salty option, use low-sodium soy sauce. Substitute with gluten-free soy sauce or tamari if needed.
- Salt
- Black Pepper: Adds a mild peppery kick. White pepper also works for its slightly earthy, more pungent flavor.
Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.
Expert Tips
- Wash the bok choy thoroughly. Gently separate the leaves while rinsing to remove hidden dirt and grit near the stems.
- Drain the bok choy well. Shake off excess water after washing to prevent diluting the savory sauce.
- Choose similarly sized bok choy. Small, evenly sized heads will steam at the same rate.
- Use a large heatproof plate. Arrange the bok choy in a loose, even layer so steam can circulate for even cooking.
- Avoid oversteaming the bok choy. Steam just until the stems are tender with a slight crunch to prevent mushy vegetables.
Instructions
Below are instructions on how to make steamed garlic bok choy:
- Wash the bok choy: Thoroughly rinse the whole baby bok choy under cold running water, gently separating the leaves to remove any trapped dirt. Trim any discolored root ends without cutting through the base so the heads stay intact. Drain well.
- Season the bok choy: In a large bowl, combine the sauce ingredients. Add the whole baby bok choy and toss until evenly coated. Transfer the bok choy and any remaining sauce onto a large heatproof plate. Set aside.
- Prepare the steamer: Place a small wire rack inside a large wok. Add enough water to reach just below the rack. Cover and bring to a boil over high heat. Alternatively, use a steamer pot with a basket or rack that can securely hold the heatproof plate.
- Steam the bok choy: Carefully uncover the wok, allowing the steam to escape away from you. Using heatproof plate lifters, lower the plate of seasoned bok choy onto the wire rack. Cover and steam over medium heat for 5 minutes, or slightly longer for larger heads, until the stems are tender with a slight crunch and the leaves are soft and vibrant green.
- Remove from the steamer: Carefully lift the hot plate of bok choy out of the wok using heatproof plate lifters.
- Finish and serve: Drizzle the oyster sauce evenly over the steamed bok choy. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover steamed bok choy in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing this dish because the bok choy will become mushy after thawing.
- Reheating: Microwave in 1-minute intervals until hot or gently reheat in a pan over medium-low heat until warmed through.
Pairing Suggestions
Serve steamed garlic bok choy with:
- Steamed Jasmine Rice: Serve the bok choy with fluffy white rice to soak up the savory garlic sauce.
- Soy Sauce Chicken: Pair with tender, savory chicken for a satisfying Chinese-style meal.
- Egg Drop Soup: Enjoy with a warm, silky soup for a light and comforting starter.
FAQ
Can I use other Asian greens?
Yes! You can use yu choy sum or Chinese broccoli (gai lan) instead of baby bok choy. Cut any thick stems into smaller pieces and adjust the steaming time until tender.
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Check out my other vegetable recipes:
📖 Recipe
10-Minute Easy Steamed Garlic Bok Choy
Tender baby bok choy coated in a savory, garlicky sauce with soy sauce, sesame oil, and oyster sauce. This easy steamed garlic bok choy recipe is ready in just 10 minutes! I steam the bok choy whole until the stems are tender with a slight crunch and the leaves are beautifully soft.
Ingredients
- 1 lb baby bok choy
- 1 tablespoon oyster sauce
Sauce
- 3 garlic cloves minced
- 1 teaspoon regular soy sauce
- 1 teaspoon sesame oil toasted kind
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper or white pepper
Instructions
- Thoroughly rinse the whole baby bok choy under cold running water, gently separating the leaves to remove any trapped dirt. Trim any discolored root ends without cutting through the base so the heads stay intact. Drain well.
- In a large bowl, combine the sauce ingredients. Add the whole baby bok choy and toss until evenly coated. Transfer the bok choy and any remaining sauce onto a large heatproof plate. Set aside.
- Place a small wire rack inside a large wok. Add enough water to reach just below the rack. Cover and bring to a boil over high heat. Alternatively, use a steamer pot with a basket or rack that can securely hold the heatproof plate.
- Carefully uncover the wok, allowing the steam to escape away from you. Using heatproof plate lifters, lower the plate of seasoned bok choy onto the wire rack. Cover and steam over medium heat for 5 minutes, or slightly longer for larger heads, until the stems are tender with a slight crunch and the leaves are soft and vibrant green.
- Carefully lift the hot plate of bok choy out of the wok using heatproof plate lifters.
- Drizzle the oyster sauce evenly over the steamed bok choy. Serve immediately.
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!
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Nutrition
Calories: 30kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 353mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5067IU | Vitamin C: 52mg | Calcium: 125mg | Iron: 1mg
Leila
Do you steam this in a pan, or in a steamer basket? I am reading to mix everything in a bowl. And then…. How do you chose to cook it? It seems like it is meant to be steamed in a pan so you can sauté the oyster sauce in?
christieathome
I've updated the recipe card with detailed steps on how to steam the veggies and what I use to steam.
Fel
It’s so easy and so fast and delish, don’t even need a pan like most other recipes 😍 love it!
christieathome
Awesome! Thanks for making my recipe, Fel! Glad it was easy and quick!
Heidi | The Frugal Girls
I've never tried bok choy before. But with how beautifully you've prepared it, I am tempted to go ahead and finally give it a try!
Rosemary
Bok choy is sooo delicious and so good for you! I never buy it though because I never had a good recipe.. until now!! 🙂