This bok choy with garlic sauce recipe is one of the quickest vegetable dishes you can whip up! Don’t be fooled by the simple ingredients and steps. In just 10 minutes, you’ll have restaurant-quality vegetables to pair with your favorite entree!
Pro-Tips for Making the BEST Bok Choy with Garlic Sauce
This blanched bok choy dish is such a quick and easy vegetarian recipe! You just need to follow a couple of tricks for crisp and flavorful veggies. Blanched vegetables should be tender but still crunchy. Don’t overcook vegetables, they’re already dead - no need to overdo it!
Two critical steps have to happen to get perfectly blanched vegetables every time:
- Cook in Boiling Water: Cook vegetables in boiling water for a couple of minutes max! It doesn’t take long for the vegetables to become tender, so don’t take your eyes off them. As soon as they begin to soften, remove them immediately.
- Submerge in Ice-Cold Water: Place the bok choy directly in ice-cold water. This stops the cooking process. Skipping this step will lead to the vegetables overcooking, which is what we’re looking to avoid.
Finish off the bok choy with garlic and oyster sauce, then *chef’s kiss* you’re ready to eat! How simple is that?!
Let's Get Cooking!
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Bok Choy with Garlic Sauce (Chinese Side Dish Recipe)
- 1 pound bok choy* cut in half length-wise
- 2 shallots finely diced
- 5 garlic cloves minced
- ¼ teaspoon sesame seeds optional for garnish
- In a bowl, combine the sauce ingredients until smooth. Set aside.
- Bring a large wok or pot of water to a boil. Blanch bok choy by cooking them in the boiling water for a few minutes, or until tender yet still crunchy. Then, drain and rinse or submerge the bok choy in cold water to stop the cooking process.
- Drain, pat dry, then transfer bok choy to a serving plate. Set aside.
- Pour out the water from the wok or pot then heat on medium. Add about a tablespoon of oil then saute the shallots and garlic for a few seconds, or until soft and fragrant.
- Pour in the sauce mixture, stir, and cook for a few more seconds, or until it starts to bubble. Turn off heat then remove.
- Serve the sauce on the side of the bok choy and garnish with sesame seeds, if desired. Enjoy!
- Bok Choy: There are two common types of bok choy - white steam or green steams. I typically go for the green stem variety but either will do! Cooking times will vary depending on its size, so watch them closely since they don't take long to become tender.
- Oyster Sauce: It's sweet, salty, and adds umami flavor to the dipping sauce. You can easily find it at your local Asian market.
- Chili Oil: I make my own spicy garlicky chili oil that's super easy to make, however, you could also use store-bought.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.