Stir-Fried Garlic Bok Choy
Blanch the greens briefly before a high-heat sear with smashed garlic to ensure the stems remain crisp while the leaves wilt into a vibrant, emerald green.
- Difficulty
- Easy
- Total time
- 10 min
- Hands-on
- 10 min
- Serves
- 4
Ingredients
- 1.5 lb baby bok choy, halved lengthwise
- 4 cloves garlic, smashed and minced
- 1 tbsp neutral oil, such as grapeseed or avocado
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp soy sauce
- 1 pinch white pepper
Step by step
Blanch
Bring a large pot of water to a boil. Drop in the bok choy and cook for 30 seconds until the leaves are bright. Remove immediately and drain well.
Sear garlic
Heat the oil in your wok over high heat until it shimmers. Toss in the minced garlic and fry for 10 seconds until fragrant, but not browned.
Flash-fry
Add the drained bok choy to the wok. Pour in the wine, soy sauce, and white pepper. Toss continuously with tongs for 60 to 90 seconds.
Finish
Remove from the heat the moment the leaves appear limp and the stems are tender yet firm to the bite. Serve immediately.
Questions people ask
Can I use full-sized bok choy?
Yes, just slice the stems into one-inch pieces and keep them separate from the chopped leaves, adding them to the wok a minute before the leaves.
How do I know if I've overcooked it?
The leaves will lose their vibrant color and turn olive or gray, and the stems will lose their snap.
Tips
- Pat the blanched bok choy dry with a clean towel; excess water will steam the greens rather than searing them.
- Do not crowd the pan; if your wok is small, cook in two batches to keep the heat high.
- If the garlic starts to turn dark brown, it will taste bitter. Keep it moving.
Variations
- Oyster Sauce Glazed: Stir in a teaspoon of oyster sauce during the final 30 seconds of cooking for a thicker, slightly sweeter finish.
- Spicy Version: Add a teaspoon of chili crisp or a few dried red chilies to the oil before adding the garlic.