Stir-Fried Bok Choy with Garlic
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Servings: 4 servings
Country of Origin
China (Jiangnan / Southern style)
Description
The absolute epitome of clean, home-cooked Chinese vegetable dishes. Crisp, vibrant stalks of baby bok choy are flash-fried at an extreme heat in a wok with copious amounts of fragrant smashed garlic, maintaining their juicy, snappy bite while absorbing a light, savory glaze.
Presentation & How It's Eaten
Arranged neatly on a long platter, with the glossy white stems facing outward and the deep green leaves grouped together. It is served steaming hot family-style alongside main meat courses and rice.
Ingredients
500g (1.1 lbs) fresh baby bok choy
5 cloves garlic (sliced or coarsely minced)
2 tbsp vegetable oil
1/2 tsp fine salt
1/2 tsp granulated sugar
1 tbsp Shaoxing rice wine (optional, for aroma)
1/2 tsp pure toasted sesame oil
Step-by-Step Directions
Prep Bok Choy: Slice each baby bok choy head in half lengthwise (or quarters if they are large). Wash them extremely thoroughly under cold running water, paying close attention to the tight base where dirt and grit easily hide. Drain completely and pat dry.
Heat Wok: Heat the vegetable oil in a large wok or deep skillet over high heat until it is shimmering.
Bloom Garlic: Toss in the minced garlic. Stir-fry rapidly for a brief 15 seconds. Do not let it turn dark brown or burn, as this makes the dish taste bitter.
Flash-Fry Stalks: Drop the bok choy into the screaming-hot wok. Toss immediately to coat the leaves in the garlic-infused oil.
Season: Drizzle the Shaoxing wine (if using) around the scorching edges of the wok to create steam. Sprinkle the salt and sugar directly over the greens.
Wilt and Finish: Continuously lift and toss the vegetables over high heat for 2 to 3 minutes max. The leaves should turn a beautiful deep wilted emerald green, while the thick white stems must stay opaque and crisp. Turn off the heat, drizzle with the sesame oil, give a final toss, and plate.
Cooking Tips
Bone-Dry Greens: Ensure your bok choy is completely dry before dropping it into the wok. If the vegetable is holding water, it will instantly lower the temperature of your pan, causing the greens to boil and stew in their own moisture rather than flash-fry to a bright, snappy finish.
Nutrition Facts
(Estimated per serving)
Calories: ~75 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: ~320mg
Total Carbohydrates: 3g
Dietary Fiber: 1.5g
Sugars: 1g
Protein: 1.5g
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