A Fresh and Simple Green Side Dish
Baby bok choy is one of my favorite greens because it’s tender, slightly sweet, and cooks in just minutes. When paired with garlic, soy sauce, and a touch of mushroom sauce, it transforms into a vibrant, savory side that pairs beautifully with rice, noodles, or any main dish. I love how this recipe comes together so quickly—you can literally have it on the table in under 10 minutes. The aroma of garlic sizzling in hot oil is irresistible, and the bright green color of the bok choy makes it look as good as it tastes.
Ingredients You’ll Need
- ½ pound baby bok choy
- 2 teaspoons canola or vegetable oil
- 2 cloves garlic, minced
- ½ tablespoon soy sauce
- ½ tablespoon Chinese mushroom sauce
- Sesame seeds for garnish
- Salt and pepper
- Optional: crushed red pepper flakes to taste
I always keep sesame seeds on hand—they add a little crunch and nutty flavor at the end that takes this simple dish up a notch.
Preparing the Bok Choy
Start by washing the baby bok choy thoroughly. I like to slice off the very bottom of the stems if they feel too tough. Bring a large pot of salted water to a boil, then prepare a bowl of ice water nearby. Blanch the bok choy in the boiling water for just one minute. This keeps the leaves tender but crisp and helps preserve that beautiful green color.
Immediately transfer the blanched bok choy to the ice water to stop the cooking. Once cooled, drain and gently pat dry with a clean towel or paper towels. This step is crucial—excess water can make the stir-fry soggy.
Stir-Frying with Garlic and Sauces
Heat the oil in a skillet over high heat. Add the minced garlic and stir-fry for about 30 seconds, just until fragrant. You’ll notice the kitchen fill with the warm, inviting smell of garlic—that’s when you know it’s time to add the bok choy.
Toss the greens in the skillet to coat with oil and garlic, cooking for 2–3 minutes until the edges start to brown slightly. Then add the soy sauce and mushroom sauce, stirring well to coat evenly. Cook for another minute so the flavors meld together.
Seasoning and Garnishing
Transfer the bok choy to a serving dish and season lightly with salt and pepper. I usually sprinkle a few sesame seeds on top—they give a lovely crunch and a nutty aroma that complements the savory sauce. If you like a little heat, a pinch of crushed red pepper flakes adds a subtle kick without overpowering the greens.
Serving Tips
This dish is best served immediately while warm. I love it alongside steamed rice, noodles, or as a vibrant side to roasted or stir-fried proteins. Leftovers can be stored in an airtight container in the fridge for a day or two, but it’s best enjoyed fresh so the leaves stay tender and crisp.
Variations and Personal Touches
You can experiment with adding sliced shiitake mushrooms, a splash of sesame oil at the end, or even a sprinkle of chopped scallions for extra flavor. I sometimes toss in a few slivers of ginger with the garlic—it adds a fragrant zing that makes the dish feel a bit more festive.
This baby bok choy recipe is a quick, healthy, and flavorful way to get greens on your plate, and it’s one of those dishes I make again and again because it never disappoints.
