Garlic Baby Bok Choy Stir-Fry
This garlic baby bok choy stir-fry is a fast, flavorful vegetable side dish with crisp-tender greens and plenty of savory aroma. It comes together in minutes, making it perfect for weeknight dinners, rice bowls, or any Asian-inspired meal.
Servings4 Portions
Prep Time20 Mins
Cook Time5 Mins
Difficulty
Easy
Ingredients
4
- baby bok choy1 lb
- garlic5 cloves
- oil2 tbsp
- salt and white pepper1 to taste
- sugar0.1 tsp
Step-by-Step Instructions
01
Trim the root ends from the baby bok choy and separate any damaged outer leaves. Halve small heads lengthwise, or quarter larger ones so the pieces are similar in size for even cooking.
02
Rinse the bok choy thoroughly in cold water 2 to 3 times, swishing well to remove any grit trapped between the leaves. Drain היט well in a colander and shake off excess water so the vegetables stir-fry instead of steam.
03
Heat a wok or large skillet over high heat until very hot. Add the oil, swirl to coat the surface, then add the garlic and immediately add the bok choy.
04
Stir-fry quickly, turning the bok choy with tongs or a spatula so the garlic does not burn. When the greens begin to wilt, after about 30 seconds, season with salt, white pepper, and sugar.
05
Continue cooking for 1 to 2 more minutes, depending on how tender you like the bok choy. Serve immediately while hot and still vibrant.
Chef's Tips
If baby bok choy is unavailable, use chopped regular bok choy. Make sure the leaves are well drained before cooking to avoid a watery stir-fry, and do not let the garlic sit in the pan alone or it can burn quickly. Leftovers keep in an airtight container in the refrigerator for up to 2 days.
