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Sautéed Garlic Baby Bok Choy
This Sautéed Garlic Baby Bok Choy Recipe is simple, quick, and deliciously satisfying! This dish is a perfect complement to any protein or main dish and can all be made in less than 10 minutes.
Equipment
Ingredients
Bok Choy
- 1.5 lbs Baby bok choy, *full-sized bok choy, 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
- Wash the baby Bok choy in a colander and make sure all outer dirt is removed.
- Fill a large pot with water and place it over high heat.
- Add salt to the water to taste “salty like the sea.”
- Cover the pot with a lid and wait until it reaches a rapid boil.
- Uncover the pot and submerge the baby Bok choy in the salted boiling water for 30-40 seconds. You can add the baby Bok choy to the pot with a pair of tongs. The baby Bok choy should be tender but still hold a crunch.
- Strain the Bok choy in a colander and immediately rinse the vegetable under cold water or submerge it in an ice bath. You want to stop the cooking process of the vegetable with cold water. This will maintain both the vibrancy and structure of the baby Bok choy. Reserve.
- Remove the skin from your garlic cloves and use a mandolin to slice the garlic as thin as possible. If you are afraid of cutting yourself, you can use a cut-resistant glove while slicing. Reserve.
- Place the sliced garlic into a large cold sauté pan. Add the sesame oil and place over moderate heat. Note: Because garlic is so fragile and cooks quickly, you can allow the garlic and oil to come up to temperature together to infuse your sesame oil better.
- Allow the garlic to be slightly brown and crisp for about 1 minute.
- 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 caramelize in the pan.
- Remove from heat and enjoy!
Notes
Expert Tips and Tricks
Choose Fresh, Crisp Bok Choy: Look for bright green leaves and firm white stalks. Avoid any wilted or yellowing leaves. Blanch for the Best Texture: Blanching locks in color and crunch, making bok choy even more delicious when sautéed. Don’t Overcook!: Bok choy should be tender yet crisp—overcooking makes it soggy and bitter. Add Aromatics for More Flavor: Try ginger, chili flakes, or a splash of rice vinegar for extra depth.How to Store
To keep bok choy fresh longer, store it properly: Refrigerator: Store unwashed bok choy in a plastic bag with paper towels for up to 5 days. Freezing: Blanch first, then freeze in airtight containers for up to 3 months.Nutrition
Calories: 103kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 958mgPotassium: 40mgFiber: 2gSugar: 3gVitamin A: 10093IUVitamin C: 103mgCalcium: 256mgIron: 2mg