Garlic Sautéed Bok Choy with Chicken Powder
Garlic Sautéed Bok Choy with Chicken Powder is a easy Chinese recipe that serves 4. 40 calories per serving. Recipe by Michael Tchao on YouTube.
Prep: 15 min | Cook: 7 min | Total: 32 min
Cost: $2.87 total, $0.72 per serving
Ingredients
- 1 lb Bok choy (Trim ends, separate leaves, and halve larger stalks)
- 2 pieces Garlic cloves (Minced or thinly sliced)
- 2 Tbsp Vegetable oil (Neutral oil; can use canola or peanut oil)
- 1 tsp Salt (Divided: ½ tsp for soaking water, ½ tsp for seasoning)
- ½ tsp Chicken powder (instant bouillon) (Adds umami; optional for vegetarian version)
Instructions
Trim and separate bok choy
Cut off the root end, separate the leaves, and halve any large stalks so all pieces are roughly uniform.
Time: PT3M
Soak in salt water
Place the bok choy pieces in a large bowl of cold water with ½ tsp salt. Let sit for 5 minutes, gently agitating to release sand and insects.
Time: PT5M
Rinse and drain
Transfer the bok choy to a colander, rinse under running water until no grit remains, then shake off excess water.
Time: PT2M
Prep aromatics
Peel and mince the garlic cloves.
Time: PT2M
Heat the skillet
Add 2 Tbsp oil to a skillet or wok and heat over medium‑high heat until shimmering.
Time: PT1M
Temperature: Medium‑high
Sauté garlic
Add the minced garlic and stir‑fry for 20‑30 seconds until fragrant, being careful not to burn.
Time: PT30S
Temperature: Medium‑high
Add bok choy
Add the drained bok choy to the pan, tossing quickly to coat with oil and garlic.
Time: PT2M
Temperature: Medium‑high
Season
Sprinkle ½ tsp salt and ½ tsp chicken powder over the bok choy. Continue stir‑frying for another 3‑4 minutes until the stems are bright green and just tender, while the leaves stay soft.
Time: PT4M
Temperature: Medium‑high
Finish and serve
Remove from heat, transfer to a serving dish, and serve immediately over steamed rice or noodles.
Time: PT1M
Nutrition Facts
- Calories
- 40
- Protein
- 2g
- Carbohydrates
- 5g
- Fat
- 2g
- Fiber
- 2g
Dietary info: Vegetarian (if chicken powder omitted or replaced), Gluten‑free, Low‑calorie
Allergens: Contains MSG (chicken powder)
Ingredient Substitutions
- Instead of Bok choy: Baby bok choy, Swiss chard
- Instead of Garlic cloves: Garlic powder (1/4 tsp)
- Instead of Vegetable oil: Sesame oil (1 tsp) for flavor
- Instead of Salt: Low‑sodium soy sauce (1 tsp)
- Instead of Chicken powder (instant bouillon): Mushroom powder, Soy sauce (1 tsp)
Equipment Needed
- Cutting board
- Chef's knife
- Large bowl
- Colander or strainer
- Skillet or wok
- Spatula or wooden spoon
- Measuring spoons
Critical Steps — Do Not Skip
- Soaking bok choy in salted water to remove grit
- Heating the pan until hot before adding oil
- Adding chicken powder at the end to avoid bitterness
Chef Tips from the Video
- Add a splash (½ tsp) of toasted sesame oil at the end for nutty flavor
- For extra heat, stir‑fry a thin slice of fresh ginger with the garlic
Troubleshooting
Bok choy is still gritty after rinsing
Soak longer or change the water a second time; use a soft brush to scrub leaves.
Bok choy becomes soggy
Make sure the pan is hot and avoid adding extra water; cook quickly over high heat.
Garlic burns
Add garlic after oil is hot but before it starts smoking; lower heat briefly if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑heat quickly in a skillet.
Freezer: Not recommended; texture becomes mushy.
Room temperature: Best served immediately; can sit out for up to 1 hour.
Make-Ahead Tips
- Wash, soak, and chop bok choy up to 2 hours ahead; keep dry in the fridge
- Pre‑measure garlic and seasonings for faster cooking
Last updated: August 20, 2026
