Description
A simple, flavorful recipe for garlic sautéed baby bok choy, perfect as a quick and healthy side dish. The bok choy is cooked in aromatic garlic and soy sauce, accented with optional sesame seeds and red pepper flakes for a touch of heat and nuttiness, making it a versatile addition to any Asian-inspired meal.
Ingredients
Scale
Vegetables
- 1 pound baby bok choy (halved lengthwise or quartered if large)
Seasonings & Oils
- 1 tablespoon vegetable oil or sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare the bok choy: Rinse the bok choy thoroughly under cold water to remove any dirt, then pat dry with paper towels. If using larger bok choy, chop into smaller, uniform pieces or separate the stalks from the leaves to ensure even cooking.
- Heat the oil and garlic: Place a large skillet or wok over medium-high heat and add the vegetable or sesame oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Sauté the bok choy: Add the prepared bok choy to the skillet and stir frequently for 4 to 6 minutes. Continue cooking until the stalks become tender and the leafy parts are wilted but still vibrant in color.
- Season: Drizzle the soy sauce or tamari over the bok choy, then add salt, pepper, and red pepper flakes if desired. Toss thoroughly to ensure the bok choy is evenly coated with the sauce and seasonings.
- Garnish and serve: Sprinkle sesame seeds over the sautéed bok choy before serving. Serve hot as a tasty side dish, or over rice or noodles to complement your meal.
Notes
- For extra depth of flavor, try adding a splash of rice vinegar or oyster sauce during the seasoning step.
- To achieve a softer texture, you can steam the bok choy for a few minutes prior to sautéing.
- This dish can be customized to suit your heat preference by adjusting the amount of red pepper flakes or omitting them entirely.
