Bok Choy in Garlic Sauce
This post may contain affiliate links that won’t change your price but will share some commission.
Tender Bok Choy in Garlic Sauce is fresh and loaded with flavor! Perfect as a side dish, takeout copycat, or quick dinner served with rice or noodles. In just 15 minutes, you’ll have a healthy Chinese favorite.
🥬Bok Choy in Garlic Sauce
❤️Why You’ll Love This Recipe
This is a quick, easy, and healthy spin on Chinese-American takeout that you can make at home. Whether you have it in your Misfit’s veggie box, your CSA, or your own garden, bok choy is a beautifully tender green that comes in both baby and large form. Bok choy is a cold-weather crop that signifies both the start and end of summer.
This Bok Choy in Garlic Sauce recipe includes a quick blanching of the bok choy to retain both texture and nutritional value while making it easier to eat. It all moves along very quickly. Reduce the sauce while waiting for the water to boil for blanching the bok choy for an even quicker recipe!
|
Budget-friendly
|
Top pick
|
5 star raing!
|
YOU DIDN’T KNOW YOU NEEDED A 1 to 2-quart enameled sauce pot! Yes! Small cast iron is a thing and a thing you need! This 1 to 2-quart sauce pot is perfect for, well, making sauces… AND cooking gravy, puddings, and more!! Whether you pick traditional or enameled, you’ll be happy to have this in your collection. TRADITIONAL ENAMELED CAST IRON SAUCE PAN
📝Ingredients
- Bok Choy: If using the larger size of bok choy, quarter the pieces prior to blanching. No matter the size, trim the bottom of the vegetable and soak or rinse in water to remove any debris between the leaves prior to blanching.
- Soy Sauce: or coconut aminos can be used. This is the primary liquid in our sauce.
- Fish Sauce: provides an umami flavor to the dish for balance.
- Ginger: I recommend freshly grated ginger even though you’ll see me use a paste in the video.
- Sesame Oil: a traditional flavor in Asian cooking.
- Szechuan Pepper: a citrus pepper, not to be substituted with black pepper.
- Brown Sugar: for sweetness.
- Rice Wine Vinegar: for tang. Garlic: minced garlic is the star of the show. Use high-quality fresh garlic.
- Oil: Go neutral like peanut oil.
Video Instructions Boil and blanch the halved baby bok choy. Be sure it is rinsed and rubbed well prior to cooking to remove any dirt or hidden bugs. While the bok choy is cooking, make the sauce by combining ingredients in a small sauce pot or skillet. Reduce until your desired consistency. Drain the bok choy and plate. Pour sauce over while warm and enjoy.
🥘Equipment
- Dutch Oven for blanching
- 1-quart sauce pot for sauce
- Stirring Spoon
- Knife
- Cutting Board
- Collander or large bowl for cleaning bok choy
Don’t forget to check out my shop for some of my favorite products!
❓ Bok Choy in Garlic Sauce FAQ’s
There is enough sauce to go around! Try serving this on a bed of rice or ramen noodles. You can also serve with roasted eggplant, carrots, mushrooms, beef, chicken, pork, or shrimp.
Baby bok choy can be halved while larger ones will need to be quartered. Soak in a sink full of cold water for a few minutes, then rub your fingers gently over the leaves into the stem. Bok choy can gather a lot of debris and small insects. Rinse and rub well to remove as much as you can prior to blanching.
The entire vegetable, from the green leaves to the white root, is edible both raw and cooked. Treat it the same way you would cabbage, and you’ll quickly learn to love bok choy.
💡PMc’s Tips
Make extra garlic sauce! Seriously. You’ll want to put it on everything! Feel free to customize it. If you like more heat, add more pepper. If you want it less salty use coconut aminos or low-sodium soy sauce.
🥣 Bok Choy in Garlic Sauce Storage
Leftovers can be stored in the refrigerator for about 2 days. For best results, saute leftovers in a skillet over medium heat.
Bok choy does not freeze well.
The sauce can be made ahead of time and refrigerated for about 1 month or frozen into cubes and stored in a ziploc bag for multiple months.
Serve with
- Orange Cauliflower Ramen
- Thai Peanut Noodles
- Asian Pork Chops
- Blackened Salmon or Firecracker Salmon
Here are a few more recipes that have been popular with readers.
- 10 MINUTE RAMEN NOODLE STIR FRY
- KETO BROCCOLI CHEESE CASSEROLE
- Corn and Potato Chowder
- How to Roast and Peel Poblano Peppers
- FREQUENTLY ASKED QUESTIONS
- Honey Soy Pork Loin: Savory Delight
- Creamy Parmesan Noodles
- EASY STOVETOP CHICKEN NOODLE SOUP
Hey, you can watch the video here. And, if you want to catch all my videos, subscribe to my YouTube Channel. You’ll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment!
Bok Choy with Garlic Sauce
Ingredients
- 2 pounds bok choy halved and rinsed well
- ¼ cup low sodium soy sauce like this, or coconut aminos, or tamari
- ⅛ cup fish sauce like this, If you don't like, omit it.
- ⅛ cup oil
- 2 Tablespoons brown sugar
- 1 Tablespoon rice vinegar like this
- 1 Tablespoon Szechuan pepper Like this
- 1 Tablespoon fresh ginger grated, fresh recommended
- 1 Tablespoon garlic clove minced, fresh recommended & container
- 2 teaspoons sesame oil recommended brand
Instructions
- Halve or quarter the bok choy and soak in cold water, rubbing fingers gently between each leaf to remove debris. Rinse and repeat. Drain.2 pounds bok choy
- Blanch the bok choy in boiling water for 5 minutes. Strain and set on a platter.
- Add the garlic sauce ingredients to a 1-quart pot and bring to a boil for about 5 minutes until reduced to your liking.¼ cup low sodium soy sauce, ⅛ cup fish sauce, ⅛ cup oil, 2 Tablespoons brown sugar, 1 Tablespoon rice vinegar, 1 Tablespoon Szechuan pepper, 1 Tablespoon fresh ginger, 1 Tablespoon garlic clove, 2 teaspoons sesame oil
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.