Garlic Bok Choy

Ingredients

• 2 bunches Bok choy (Trim ends, slice each bunch in half lengthwise)
• 2 cloves Garlic (Mince finely)
• 2 tablespoons Water (for slurry)
• 1 teaspoon Cornstarch (Mix with water to form a slurry)
• 1 tablespoon Soy sauce
• 1 tablespoon Oyster sauce
• 2 tablespoons Chicken broth (Can use low‑sodium store‑bought or homemade)
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil (Adds nutty aroma; use sparingly)
• 1 teaspoon Salt (For blanching water)
• 1 teaspoon Vegetable oil (For sautéing garlic)

Instructions

1. Prepare the bok choy

   Rinse the bok choy under cold water, trim any tough stems, and slice each bunch in half lengthwise.

   Time: PT2M

2. Mince the garlic

   Peel the garlic cloves and mince them finely.

   Time: PT1M

3. Make the sauce slurry

   In a small bowl combine water and cornstarch, stir until smooth, then add soy sauce, oyster sauce, chicken broth, sugar, and sesame oil. Mix well.

   Time: PT2M

4. Blanch the bok choy

   Bring a large pot of water to a rolling boil, add 1 tsp salt, then add the bok choy halves. Blanch for 1 minute until bright green and just tender. Drain using a colander and set aside.

   Time: PT4M

   Temperature: Boiling

5. Sauté garlic and thicken sauce

   Heat the wok over medium‑high heat, add vegetable oil, then add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the prepared sauce mixture, bring to a gentle simmer, and cook 2 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT2M30S

   Temperature: Medium‑high

6. Combine bok choy with sauce

   Add the blanched bok choy to the wok, toss to coat evenly with the garlic sauce, and cook another minute to heat through.

   Time: PT1M

   Temperature: Medium‑high

7. Serve

   Transfer the garlic bok choy to a serving plate, drizzle any remaining sauce over the top, and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

6g

Fat

3g

Fiber

2g

Ingredient Substitutions

• Instead of Bok choy: Napa cabbage, Swiss chard
• Instead of Garlic: Garlic paste, Garlic powder (1/2 tsp)
• Instead of Water (for slurry): Broth
• Instead of Cornstarch: All-purpose flour (2 tsp), Arrowroot powder
• Instead of Soy sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Oyster sauce: Mushroom soy sauce (vegetarian), Hoisin sauce (different flavor)
• Instead of Chicken broth: Vegetable broth, Water with a pinch of salt
• Instead of Sugar: Honey (½ tsp), Maple syrup (½ tsp)
• Instead of Sesame oil: Peanut oil, Vegetable oil
• Instead of Salt: Kosher salt, Sea salt
• Instead of Vegetable oil: Canola oil, Peanut oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Large pot
• Colander or strainer
• Wok or skillet
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Blanch the bok choy only 1 minute to keep it crisp.
• Ensure the cornstarch slurry is smooth before adding to the pan.
• Thicken the sauce just enough to coat the bok choy without burning.

Chef Tips from the Video

• Add a pinch of red pepper flakes to the garlic for a subtle heat.
• Finish with a drizzle of fresh lemon juice for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; texture of bok choy degrades when frozen.

Room temperature: Serve immediately; does not keep well at room temperature.

Make-Ahead Tips

• Prepare the sauce slurry up to 2 hours ahead and keep refrigerated.
• Blanched bok choy can be stored separately and combined with sauce just before serving.