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Bok Choy with Garlic 3

Garlic Sesame Bok Choy [10 Minutes to the Table]

This baby bok choy recipe is simple, quick, and deliciously satisfying! The vegetable is blanched so it is crisp, tender, and vibrant and then sautéed with toasted sesame oil, garlic, and soy sauce for a fragrant Asian flair. Baby bok choy naturally has a peppery bite, and it becomes silky and glossy as it's coated in the light sauce. This dish is a perfect complement to any protein or main dish and can all be made in less than 10 minutes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Vegetable Sides
Cuisine Chinese
Servings 4 people
Calories 103 kcal

Equipment

Ingredients
  

Bok Choy

  • 1.5 lbs baby bok choy, full-sized bok hoy works as well
  • 1.5 tbsp toasted sesame oil
  • 4 cloves garlic, thinly sliced
  • 2 tbsp soy sauce
  • kosher salt to add to boiling water

Instructions
 

Baby Bok Choy

  • Place a large pot of water over high heat and season the water so it tastes "salty like the sea."
  • When the water comes to a rapid boil, submerge the baby bok choy and cook uncovered for about 30-50 seconds, just until tender and the baby bok choy still holds its crunch.
  • Strain the baby bok choy in a colander and immediately run it under cold water or submerge it in an ice bath. Submerging in an ice bath or running the vegetable under cold water will keep the baby bok choy from over-cooking and stop the cooking process.
  • Add the thinly sliced garlic and sesame oil to a large cold sauté pan.
  • Place the sauté pan over moderate heat and cook the garlic for about 1 minute to allow the garlic to be slightly brown and crisp.
  • Immediately add the blanched baby bok choy and stir with tongs to mix and coat the baby bok choy with the oil to prevent the garlic from burning.
  • Add the soy sauce to the pan and stir with your tongs to combine.
  • Cook over moderate heat for 2-3 minutes to allow the baby bok choy to caramalize in the pan.
  • Remove from heat and enjoy!

Notes

  • Salting your water is critical. The salt acts as a chemical agent, helping to cook the baby bok choy from the inside out. It also flavors the vegetable, so you should need less salt in the final cooking/tasting. 
  • After blanching, it is paramount to submerge or rinse the baby bok choy in extremely cold water. If you do not do this, this baby bok choy will continue to cook, and most likely, it will turn mushy. The goal is to cook the vegetable and maintain its integrity and crunch. 
  • Watch your garlic in the pan and be ready to add the baby bok choy, so your garlic doesn’t burn. Garlic crisps quickly in a hot pan with oil, and when you add the baby bok choy, it immediately adds moisture and will also cool the pan down with its added contents. 

Nutrition

Calories: 103kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 958mgPotassium: 40mgFiber: 2gSugar: 3gVitamin A: 10093IUVitamin C: 103mgCalcium: 256mgIron: 2mg
Keyword bok choy recipe, garlic sesame bok choy, stir fry bok choy recipe