Whip up a fast, flavor-packed side dish recipe for 10-Minute Garlic Bok Choy that’s stir-fried with soy sauce, rice wine vinegar and brown sugar.
Bok choy has always been one of those vegetables I’d order any time when dining out, but didn’t dare try cooking at home. How could it possibly taste as good as my go-to dish at my local Chinese restaurant?
All it took was a bit of research and practice to perfect the art of cooking this leafy green. Best of all, it takes just 10 minutes to prepare, and that includes a sticky-sweet and oh-so-garlicky sauce, making this the perfect accompaniment for Easy Beef and Broccoli, Baked Orange Chicken and so many more takeout-inspired favorites.
While many recipes call for splitting the bok choy in half lengthwise, I prefer the practicality of separating the leaves. Not only does it make for a faster cook time, bit it also makes for easier eating, and even easier cleaning.
How to Clean Bok Choy
Bok choy can contain a lot of gritty sand and dirt due to its many layers of leaves. The best way to clean it is to trim off the stem from each baby bok choy and then separate the leaves. Wash the leaves thoroughly with water then arrange them on a kitchen towel and dry thoroughly.
Drying the leaves is important, as you’ll want to avoid the excess moisture when you stir-fry the bok choy at a medium-high heat. The result? A crisp-tender texture perfect for bathing in a sweet-meets-savory sauce made with soy sauce, rice wine vinegar, brown sugar and a whole tablespoon (and then some) of freshly minced garlic.
How to Cook It On the Stovetop
Stir-frying bok choy on the stovetop is one of the fastest and easiest ways to cook it. In this recipe, the garlicky sauce gets a 1-minute head start before the bok choy leaves are added to the wok. No wok? No prob! Opt for a skillet with high sides.
Once the garlic is fragrant, the bok choy leaves are added and then the wok is covered. This gives the veggie a chance to steam so that the tougher stems become fork-tender. Important Note: Bok choy cooks very quickly and will continue to wilt as it cools, so when in doubt, remove it from the heat if you think you’re inching close to tender stems!Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 1/2 pounds baby bok choy
- 3 Tablespoons low-sodium soy sauce
- 3 Tablespoons vegetable broth or water
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon light brown sugar
- 1 Tablespoon vegetable oil
- 1 1/2 Tablespoons minced garlic
- 1/2 teaspoon white sesame seeds, toasted
- Trim the bok choy stems and separate the leaves. Rinse and dry them thoroughly.
- In a small bowl, whisk together the soy sauce, vegetable broth, rice wine vinegar, brown sugar, vegetable oil and garlic.
- Place a wok or large skillet with high sides over medium-high heat. Add the soy sauce mixture and cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the bok choy, cover the wok and cook for 2 minutes. Uncover the wok, increase the heat to high and continue cooking until the bok choy is tender and the sauce thickens slightly, about 1 more minute.
- Top the bok choy with toasted sesame seeds and serve.
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