Easy 10-min. Spicy Garlic Bok Choy
If you love bok choy and chili oil, you need to try this quick and easy spicy garlic bok choy made with minimal ingredients in 10 minutes! This is a delicious Chinese vegetable side dish that is better-than-takeout and made in one-pan.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb baby bok choy (or chopped regular bok choy, yu choy sum, baby gai-lan, cabbage)
- 1 tbsp vegetable oil (or any neutral oil)
- 8 cloves garlic (minced)
- 1/3 cup water (room temperature/cold)
- 1.5 tbsp chili oil (or chili crisp in oil)
- 1 tbsp regular soy sauce
- 1/2 tbsp Shaoxing wine (or Dry Sherry Wine or chicken broth for a non-alcoholic version)
- 1 tsp sesame oil
- 1/4 tsp white granulated sugar
Instructions
- 1
Slice baby bok choy into halves.
- 2
Rinse the halved baby bok choy in cold water until it runs clear, and leaves are clean. Shake out as much excess water as possible. Set aside in the colander to continue straining.
- 3
In a small bowl, combine spicy sauce ingredients as listed above and set aside.
- 4
Heat vegetable oil in large pan on low-medium heat. Add minced garlic and sauté for 10 seconds or until fragrant.
- 5
Increase to medium-high heat. Add in baby bok choy followed by water to help cook the veggies faster. Stir fry and cook until bok choy is softened, about 2-4 minutes.
- 6
Once leaves have softened, pour sauce on top and toss together and once the sauce is mixed through remove off heat and enjoy!