Tender bok choy is topped with a thick, savory garlic sauce with a hint of sesame. This easy garlic bok choy recipe is ready in just 10 minutes. The greens stay vibrant and tender-crisp while the glossy sauce coats every piece.
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Chinese garlic bok choy is a popular Chinese vegetable side dish made with blanched bok choy topped with a savory garlic sauce.
Growing up, my family would often order this dish at Chinese restaurants or make it at home. Now I prefer making it at home because it's so simple and saves us about $15-20 on takeout.
I like briefly blanching the bok choy for just 30-45 seconds so the leaves stay vibrant and the stalks remain tender-crisp instead of becoming soggy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Bok Choy: Use fresh bok choy with firm, crisp stalks and vibrant green leaves. Baby bok choy also works.
Garlic Sauce
- Garlic Cloves: Fresh garlic works best for the garlicky sauce. Avoid jarred minced garlic because its flavor is too mild.
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Regular Soy Sauce: Light soy sauce also works. Low-sodium soy sauce works for a less salty option.
- Shaoxing Wine: Dry sherry also works.
- Toasted Sesame Oil: Use the toasted kind as it's more flavorful than untoasted sesame oil.
- Cornstarch: Potato starch or tapioca starch also works.
- White Granulated Sugar: Cane sugar also works.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Rinse the bok choy thoroughly between the leaves until the water runs clear.
- Add oil to the water. A little neutral oil helps the bok choy look shiny and vibrant.
- Don't overcook the bok choy. Blanch for 30-45 seconds, or until vibrant and tender-crisp.
- Drain the bok choy well so excess water doesn't dilute the garlic sauce.
- Whisk the sauce again before adding it to the pan as the cornstarch settles.
Instructions
Below are step-by-step instructions on how to make garlic bok choy:
- Prepare the bok choy: Slice the bok choy in half lengthwise. Rinse thoroughly between the leaves with cold running water to remove dirt until the water runs clear.
- Make the sauce: In a small bowl, whisk together all the garlic sauce ingredients until combined. Set aside.
- Blanch the bok choy: Fill a large pan or wok with enough water to submerge the bok choy and bring to a boil over high heat. Add 1 teaspoon neutral oil. Blanch the bok choy for 30-45 seconds, or until the leaves are vibrant green and the stalks are tender-crisp.
- Drain the bok choy: Immediately strain the bok choy and drain very well. Transfer to a large serving plate.
- Thicken the sauce: Heat a dry pan over medium heat. Whisk the sauce again, then pour it into the pan. Simmer, stirring, until glossy and thick enough to coat the back of a spoon, about 30-45 seconds.
- Finish the dish: Pour the thickened garlic sauce over the bok choy and serve.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: I don't recommend freezing this dish because the bok choy can become mushy after thawing.
- Reheating: Microwave for 1-2 minutes until hot or reheat in a pan over medium heat until warmed through.
Variations
- Spicy: Add chili oil or chili crisp to the finished dish for some heat.
- Gluten-free: Use gluten-free oyster sauce and tamari in place of the oyster sauce and soy sauce. Use dry sherry instead of Shaoxing wine.
Pairing Suggestions
Serve garlic bok choy with:
- Steamed rice: The mild flavor balances the savory garlic sauce.
- Mongolian beef: The tender beef makes the bok choy part of a more filling meal.
- Egg drop soup: The light soup complements the crisp vegetables without overpowering them.
FAQ
Yes, but the texture and cooking time will differ. Blanch either vegetable only until the leaves are vibrant green and the stalks are fork-tender. Gai lan has thicker stalks, so it will generally take longer than yu choy sum.
More Like This
Check out my other vegetable recipes:
📖 Recipe
Easy 10-min. Garlic Bok Choy
Ingredients
- 1.50 lb bok choy or baby bok choy
Garlic Sauce
- 6 garlic cloves minced
- 2 tablespoon oyster sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon sesame oil toasted kind
- 1 teaspoon cornstarch
- ½ teaspoon white granulated sugar
- ½ cup water cold
Instructions
- Slice the bok choy in half lengthwise. Rinse thoroughly between the leaves with cold running water to remove dirt until the water runs clear.
- In a small bowl, whisk together all the garlic sauce ingredients until combined. Set aside.
- Fill a large pan or wok with enough water to submerge the bok choy and bring to a boil over high heat. Add 1 teaspoon neutral oil. Blanch the bok choy for 30-45 seconds, or until the leaves are vibrant green and the stalks are tender-crisp.
- Immediately strain the bok choy and drain very well. Transfer to a large serving plate.
- Heat a dry pan over medium heat. Whisk the sauce again, then pour it into the pan. Simmer, stirring, until glossy and thick enough to coat the back of a spoon, about 30-45 seconds.
- Pour the thickened garlic sauce over the bok choy and serve.
Cecilia camotes
Thanks you so much for your sharing a cooking recipes ❤️❤️
Christie Lai
The pleasure is all mine! Thank you for making my recipe and for the positive review, Cecilia!
Kathy Wesserling
One of my favorite 3 Green Vegetables, with Broccolini and Baby Spinach. I imagine that Sauce would be lovely on all three. I have most of the ingredients ( no wine, sugar yet.) I need to go to one of our markets soon (so many in Macomb County, Michigan.)
Christie Lai
Yes, the sauce would be lovely on broccolini, broccoli or any leafy greens with a slightly thicker stalk. You could also try it with spinach 🙂 All the best in finding the ingredients and hopefully it's all easily accessible!