Garlic Chili Bok Choy
Serves 3
Directions
- 1Bring a pot of water to a boil. Blanch the bok choy for 1.5–2 minutes until the stems are just tender but still crisp and the leaves are bright green. Drain immediately and arrange cut-side up on a serving plate.
- 2In a small pan, heat the oil over medium heat. Add the minced garlic and chili flakes. Stir for 20–30 seconds until the garlic is fragrant and lightly golden.
- 3Quickly add the soy sauce, oyster sauce (if using), sugar, and water. Let it bubble for 15–20 seconds until slightly thickened and glossy. Turn off the heat and stir in the sesame oil.
- 4Spoon the hot garlic-chili sauce generously over the arranged bok choy and sprinkle with sliced green onions.
Ingredients
- 4-5 heads baby bok choy, halved lengthwise and rinsed well
- 3 tbsp neutral oil
- 4-5 garlic clove, finely minced
- 1-2 tsp chili flakes or chili crisp
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sugar
- 1 tbsp water or stock
- 1 tsp sesame oil
- 2-3 green onion, thinly sliced
- white pepper (optional)
Equipment
potpan
Tips
- You can use chili oil instead of neutral oil for extra heat.
- Serve immediately, ideally over steamed white rice so the excess sauce soaks into the grains.
- The key is the quick blanch + hot garlic oil pour to keep the bok choy crisp-tender.
Related recipes
Garlic Ginger Green Beans
Chinese · Side10m
Taiwanese Cabbage with Garlic
Chinese · Side
Chinese Noodle Sauce
Chinese · Side
Stir-fried Asparagus with Mushroom
Chinese · Side
Soy Bean Sprouts 2 Ways (Mild & Spicy)
Chinese · Side3m
蒜香奶油杏鮑菇
Chinese · Side
Level up na Talong
Chinese · Side
Din Tai Fung Green Beans
Chinese · Side
焦糖洋蔥黃油豆
Chinese · Side
Chinese Buffet Green Beans
Chinese · Side9m
Tofu from Black Soybeans
Chinese · Side
Surf and Turf Fried Rice
Chinese · Side