Bok Choy with Garlic Sauce (10 Minutes ONLY!)

Ingredients

• 1 pound Bok Choy (washed, trimmed, and cut lengthwise; larger heads halved again)
• 1/2 teaspoon Salt (for blanching water)
• 1 tablespoon Vegetable Oil (neutral oil for blanching and stir‑fry)
• 2 tablespoons Vegetarian Oyster Sauce (plant‑based oyster sauce, adds umami)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 2 cloves Garlic (minced)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 pinch Sugar (balances the salty sauces)

Instructions

1. Prepare the bok choy

   Trim the base, wash thoroughly, then cut each bok choy head in half lengthwise; if a head is very large, cut it in half again.

   Time: PT3M

2. Blanch the bok choy

   Bring a pot of water to a rolling boil, add the pinch of salt and a drizzle of oil, then add the bok choy pieces. Cook for 3–4 minutes until bright green and just tender.

   Time: PT4M

   Temperature: boiling

3. Drain and set aside

   Remove the bok choy with a slotted spoon or drain in a colander. Optionally shock in ice water to retain crunch, then pat dry.

   Time: PT1M

4. Sauté garlic

   Heat the wok over medium‑high heat, add a splash of vegetable oil, then stir‑fry the minced garlic for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium-high

5. Add sauces and simmer

   Stir in the vegetarian oyster sauce, soy sauce, sesame oil, and a pinch of sugar. Let the mixture simmer for 1–2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: medium

6. Combine bok choy with sauce

   Add the blanched bok choy back into the wok, toss quickly to coat evenly, and heat for another minute.

   Time: PT1M

   Temperature: medium-high

7. Serve

   Transfer the bok choy to a serving plate, drizzle any remaining sauce over the top, and serve immediately. Garnish with toasted sesame seeds if desired.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

2g

Carbohydrates

5g

Fat

2g

Fiber

2g