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.
Brenda
absolutely delicious!!! substituted rice wine vinegar for wine and eat honey for sugar.... put sauce over bok choy and the mahi I baked in the oven... it was AMAZING!!!
Christie Lai
Woo hoo! Thank you so much for making my recipe and for leaving this positive review, Brenda! Glad it worked out well with the substitutes.
Annara
Delicious. Thank you for sharing. Have a great day
Christie Lai
Thank you so much for making my recipe and for leaving such a kind review! Have a lovely day too, Annara!
Darrell Henri
First time cooking Bok Choy and it was delicious. Family wanted more….
Thank you….
Darrell
Christie Lai
I'm very happy to read this and so happy you and your family enjoyed my recipe! Thank you so much for making it!
Corazon Dunn
It is really delicious! I finally cooked bokchoy in a different way! I always just put in in soups. This time I can enjoy it without the soup. Thank you for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review! Happy you enjoyed it this way 🙂
Lee
Christie, your recipe is spot on. I prepared it along with steamed pot stickers and it was perfect. I used fresh baby bok choy from our farmers market and my steamed pot stickers. Your sauce is exactly what I have been searching for and it was incredible. I made sure all of the water was drained off the finished bok then added the finished pot stickers on top. I ladled the sauce on top of it and it was, not only beautiful, but absolutely delicious!! No restaurant could be this!! Thanks so much.
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience, Lee! So happy to hear that it was better than the restaurant and glad it worked well with your delicious sounding meal 🙂 Have a great day!
Dianne
Delicious! It was easily adapted for a vegan main dish: I sauteed sliced cremini mushrooms and diced red onion, then tofu (pressed and cubed) and set them aside, before following your directions. Before adding the incredible sauce to the drained bok choy, I put the other ingredients in the pan. With brown rice, this was both easy and filling. We're definitely going to have this delicious meal often!
Christie Lai
Thanks so much for making my recipe and for leaving your kind review, Dianne! Glad it all worked out with those additions and it all sounds so good!
Dan T
Excellent
christieathome
Thanks so much for making my recipe and for the kind review, Dan!
Yudon
Totally enjoyed this recipe! I added slightly more garlic, sugar and substituted corn flour with potato flour (ran out of the former). Reminds me of what you get when you order at restaurants. Easy to prep too, the most 'tedious' part for me was washing the veg and chopping the garlic. Thanks Christie!
christieathome
Thanks so much for making my recipe, Yudon! Happy you enjoyed it and glad it was like what you ordered at the restaurant.
Khanh
love, love, love this simple and delicious recipe! Making it again tonight for dinner. thank you!
christieathome
Amazing! Thanks for making it and I hope you enjoy it again!
Yudon
Very impressed! Turned my bok choy into an exciting and delicious side dish. Thanks for the recipe!
christieathome
Thanks so much Yudon! Glad you enjoyed it!
Jen
My new favourite vegetable side dish. Will be making again and again!!
christieathome
Thanks for making my recipe! Glad you enjoyed it! ☺️
Linda
I need to make this again! It was so good and easy.
Kim Lange
Looks so simple and deliciously healthy! YUM!
Tasia ~ two sugar bugs
Bok choy is something I don't make nearly enough because I love it!!! Can't wait to try this quick version!
Sherri
OHHHEMMMMGEEEEEEE! I am literally obsessed with bok choy and buy tons of it every week at our farmers market. I usually stir fry it or add it ramen but THIS just takes it to a whole new level. The flavor profile is amazing! Can't wait to try! 🙂
christieathome
Thanks so much Sherri! One of my favourite ways to cook it! Glad I could share it with you!
Cambrea gordon
Christie's recipe for Bok Choy is absolutely the best I have ever had. This was the first time I had ever made bok choy that wasn't super bitter and it was SO easy! The flavor of it is delicious and it went really well with her sweet and sour chicken recipe!
christieathome
Thank you so much for making my Bok Choy Cam! Happy to hear you enjoyed it and it was easy to make! It's one of my favourite veggie recipes.