Sautéed Baby Bok Choy

Baby bok choy with soy sauce and garlic is a quick and easy stir-fried vegetable dish packed with flavor. Tender, crisp bok choy is sautéed with fragrant garlic and finished with a savory soy sauce glaze. This light yet satisfying dish pairs perfectly with rice, noodles, or your favorite protein.

Why You’ll Love This Recipe

• Quick and Easy – Ready in just 10 minutes, making it a perfect side dish.
• Healthy and Nutritious – Bok choy is rich in vitamins, fiber, and antioxidants.
• Full of Flavor – Garlic and soy sauce create a savory umami taste.
• Versatile – Pairs well with a variety of Asian-inspired meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby bok choy (halved or left whole)
• Garlic (minced)
• Soy sauce
• Oyster sauce (optional, for extra depth)
• Sesame oil
• Vegetable oil (for cooking)
• Water or broth (for steaming)
• Red pepper flakes (optional, for spice)
• Toasted sesame seeds (for garnish)

Directions

1. Prepare the Bok Choy – Rinse the baby bok choy thoroughly and cut in half lengthwise if needed.
2. Sauté the Garlic – Heat vegetable oil in a pan over medium heat. Add minced garlic and stir until fragrant.
3. Cook the Bok Choy – Add the bok choy to the pan and stir-fry for about 2 minutes.
4. Add Liquid and Steam – Pour in a splash of water or broth, cover, and let steam for 2-3 minutes until tender.
5. Season – Drizzle with soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat.
6. Serve – Transfer to a plate and garnish with sesame seeds and red pepper flakes if desired.

Servings and Timing

• Servings: 2-3 servings
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Variations

• Spicy Version – Add more red pepper flakes or a splash of chili oil.
• Ginger-Infused – Sauté some fresh ginger along with the garlic for extra depth.
• Miso Glaze – Stir in a teaspoon of miso paste with the soy sauce for a richer umami flavor.
• Vegan-Friendly – Use only soy sauce and skip oyster sauce for a fully plant-based dish.

Storage/Reheating

• Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating – Reheat in a pan over low heat with a splash of water to prevent drying out.
• Freezing – Not recommended, as bok choy loses its crisp texture when frozen.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, just chop it into smaller pieces for quicker cooking.

How do I keep bok choy from getting too soggy?

Avoid overcooking—stir-fry just until tender-crisp.

Can I make this dish without oil?

Yes, use water or broth to sauté instead of oil for a lighter version.

What type of soy sauce should I use?

Light soy sauce works best, but you can use low-sodium soy sauce if preferred.

How do I make this dish gluten-free?

Use tamari or a gluten-free soy sauce alternative.

Can I add protein to this dish?

Yes, add tofu, shrimp, or sliced chicken for a heartier meal.

Should I blanch the bok choy first?

Blanching isn’t necessary, but it can help retain its bright green color.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is best for flavor, but you can use ½ teaspoon of garlic powder if needed.

What dishes pair well with baby bok choy?

Serve with steamed rice, stir-fried noodles, or grilled meats for a complete meal.

How do I prevent bitterness in bok choy?

Use fresh, young bok choy and avoid overcooking to keep it sweet and tender.

Conclusion

Baby bok choy with soy sauce and garlic is a simple yet flavorful side dish that pairs beautifully with a variety of meals. Light, healthy, and packed with umami, this quick stir-fry is a must-try for any home cook. Enjoy it fresh and hot for the best taste and texture!

Print