Description
This Quick & Simple Sautéed Bok Choy With Garlic is a fresh, savory vegetable side dish ready in just 10 minutes. Tender-crisp bok choy is sautéed with garlic, seasoned lightly, and finished with a splash of soy sauce and optional sesame or chili oil for an easy, flavorful addition to any meal.
Ingredients
Scale
Vegetables
- 1 lb bok choy (baby or regular)
Aromatics & Seasonings
- 2–3 cloves garlic, thinly sliced or minced
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
- 1–2 tsp soy sauce (optional but adds depth)
Oils & Liquids
- 1½ tbsp neutral oil (avocado, canola, or vegetable)
- Splash of water or broth (about 1–2 tbsp)
- Sesame oil or chili oil (optional finish)
Instructions
- Prep the bok choy: Rinse the bok choy thoroughly to remove any grit. For baby bok choy, halve lengthwise. For regular bok choy, separate the stems and leaves; chop the stems into bite-size pieces.
- Heat the pan: Heat 1½ tablespoons of neutral oil in a large skillet or wok over medium-high heat to prepare for sautéing.
- Garlic first (but quick!): Add the sliced or minced garlic to the hot oil and sauté for 10–15 seconds until fragrant. Be careful not to let it brown to avoid bitterness.
- Add bok choy: If using regular bok choy, add the chopped stems first and sauté for 1–2 minutes to soften. Then add the leaves to the pan.
- Steam-sauté: Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and 1–2 teaspoons soy sauce if using. Add a splash of water or broth (about 1–2 tablespoons), cover the pan, and cook for 2–3 minutes until the bok choy is tender yet still crisp.
- Finish & serve: Uncover the pan, give the bok choy a final toss, and drizzle with a few drops of sesame oil or chili oil if desired for extra aroma and flavor. Serve immediately.
Notes
- Do not overcook bok choy; it should remain bright green and have a slight crunch.
- Add red pepper flakes with the garlic to introduce some heat.
- For added umami, toss in a pinch of sugar or a splash of oyster sauce while cooking.
- This dish pairs wonderfully with rice, noodles, tofu, chicken, or fish.
- Optional variations: make it Chinese-restaurant style, add a ginger-soy glaze, or turn it into a one-pan meal with added proteins.
