Easy 10-min. Garlic Bok Choy

Tender bok choy is topped with a thick, savory garlic sauce with a hint of sesame. This easy Chinese garlic bok choy recipe is ready in just 10 minutes. The greens stay vibrant and tender-crisp while the glossy sauce coats every piece.

5 from 18 votes

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Prep Time 8

Cook Time 2

Total Time 10

Course Main Course, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 79 kcal

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.

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