Crisp-tender baby bok choy is coated in a spicy, savory garlic chili sauce. This easy spicy garlic bok choy is ready in just 10 minutes with simple ingredients. The quick method keeps the stalks juicy and the leaves tender.
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Bok choy is a popular Chinese leafy green commonly stir-fried with garlic or served as a vegetable side dish.
Growing up, my family and I ate bok choy all the time, and it has always been one of my favorite vegetables. I wanted to create a spicy garlic version that you don't often see on Chinese restaurant menus for a flavorful change from the usual garlic bok choy.
I found that adding a splash of water right after the bok choy hits the hot pan creates instant steam, quickly cooking the thicker stalks while keeping them vibrant and crisp-tender.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Baby Bok Choy (or Pak Choi): Use smaller heads and slice them in half so the thicker stalks cook quickly without overcooking the leaves. For mature bok choy, cut each head lengthwise into quarters.
- Vegetable Oil: Use a neutral high-smoke-point oil. Canola oil or refined avocado oil also work.
- Garlic Cloves: Use fresh garlic and finely mince it so it cooks quickly and evenly.
- Water: Use room temperature water to steam the veggies.
Spicy Garlic Sauce
- Chili Oil: Stir well before measuring to incorporate the flavorful sediment. Chili crisp also works. I prefer Lao Gan Ma chili oil or chili crisp for its savory flavor.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce. Avoid dark soy sauce as it's thicker and can make the sauce too dark.
- Toasted Sesame Oil: Use toasted sesame oil for a stronger nutty flavor than untoasted sesame oil.
- Shaoxing Wine: Dry sherry also works.
- White Granulated Sugar
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Cut through the base of the core when halving the bok choy so the leaves stay attached and the halves cook evenly.
- Shake out excess water after draining so it doesn't dilute the spicy garlic sauce.
- Stir the chili oil well before measuring to incorporate the flavorful sediment.
- Don't brown the garlic or it can burn and make the sauce taste bitter.
- Use medium-high heat for the bok choy so the water evaporates quickly without overcooking the vegetables.
Instructions
Below are step-by-step instructions on how to make spicy garlic bok choy:
- Prep the greens: Slice the baby bok choy in half lengthwise, then place it in a large bowl and cover with cold water. Wash between the leaves to remove any dirt or insects, then drain. Repeat with fresh water until the water runs clear. Drain well and shake out any excess water.
- Mix the sauce: Whisk the spicy garlic sauce ingredients together in a small bowl until the sugar fully dissolves. Set aside.
- Infuse the oil: Heat vegetable oil in a large pan over medium-low heat. Add the minced garlic and sauté for 10 seconds until fragrant but still pale. Do not let it brown.
- Steam the bok choy: Increase the heat to medium-high. Add the baby bok choy and immediately pour in the water. Stir-fry for 2 to 4 minutes until the stalks turn vibrant green, the leaves wilt slightly, and the water has fully evaporated.
- Sauce and toss: Pour the spicy garlic sauce over the bok choy. Toss for 30 seconds until the sauce bubbles and coats the bok choy. Remove from the heat immediately to prevent the bok choy from releasing excess water.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Avoid freezing as the bok choy will become soft and watery when thawed.
- Reheating: Reheat in a hot pan for 2 minutes or microwave for 1-2 minutes until hot.
Variations
- Gluten-Free: Use certified gluten-free soy sauce or tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Mild Version: Reduce the chili oil by half for less heat while keeping the savory garlic flavor.
Pairing Suggestions
Serve Chinese spicy garlic bok choy with:
- Shrimp Fried Rice: Savory fried rice makes the bok choy a more substantial meal.
- Ginger Chicken: Juicy ginger chicken adds protein while complementing the garlicky flavors.
- Crab Rangoons: Crispy wrappers and creamy filling balance the spicy chili sauce.
FAQ
The bok choy may have had too much water between the leaves, or the added water may not have fully evaporated before the sauce went in. Shake out excess water after washing and wait until the water has evaporated before adding the sauce.
The stalks should be vibrant green and crisp-tender, while the leaves should be slightly wilted. Avoid cooking until the stalks become completely soft.
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Check out my other vegetable recipes:
📖 Recipe
10-min. Easy Spicy Garlic Bok Choy
Ingredients
- 1 lb baby bok choy
- 1 tablespoon vegetable oil or any neutral oil
- 8 garlic cloves minced
- â…“ cup water room temperature
Spicy Garlic Sauce
- 1.5 tablespoon chili oil or chili crisp
- 1 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil toasted kind
- ¼ teaspoon white granulated sugar
Instructions
- Slice the baby bok choy in half lengthwise, then place it in a large bowl and cover with cold water. Wash between the leaves to remove any dirt or insects, then drain. Repeat with fresh water until the water runs clear. Drain well and shake out any excess water.
- Whisk the spicy garlic sauce ingredients together in a small bowl until the sugar fully dissolves. Set aside.
- Heat vegetable oil in a large pan over medium-low heat. Add the minced garlic and sauté for 10 seconds until fragrant but still pale. Do not let it brown.
- Increase the heat to medium-high. Add the baby bok choy and immediately pour in the water. Stir-fry for 2 to 4 minutes until the stalks turn vibrant green, the leaves wilt slightly, and the water has fully evaporated.
- Pour the spicy garlic sauce over the bok choy. Toss for 30 seconds until the sauce bubbles and coats the bok choy. Remove from the heat immediately to prevent the bok choy from releasing excess water.
Denise
LOVED it!!! Made it for the first time tonight.... definitely packing somnme heat, but I love it. I will definitely be making it again. thanks!
Christie Lai
Amazing! Thank you so much for making my recipe and for this kind review, Denise! It made my day. I hope you continue to enjoy this recipe. Have a great day!
Diana
Scrumptious 🙂 made it right away and ate the whole pot lol
Christie Lai
Haha! Love this. Thanks so much for making my recipe, Diana! Glad you enjoyed it.
Hiroko
I wanted to make an easy healthy bokchoy dish, and your TikTok video showed up on my google search. I’m Japanese and a fan of those chili oil jars from China, so I made your recipe tonight. They are really delicious. Mine got pretty saucy, so next time I may add a bit of potato starch water to thicken the sauce (the sauce is super good). Thank you for sharing!
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it and the potato starch is a great idea if you want a thicker sauce 🙂
Bob
Wow flavour town here! This was so good, easy and simple.
Christie Lai
Amazing! Thank you.
Mauricio
This was so flavorful and easy to make! A hit with my wife and I.