Chinese · Lunch · Dinner
Stir-Fried Bok Choy with Garlic
蒜蓉炒白菜 (suàn róng chǎo bái cài)
Tender-crisp baby bok choy tossed in a hot wok with plenty of golden garlic and a pinch of salt. It is a bright, savoury Chinese side dish that is almost all vegetables.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 31% · Fat 53% · Protein 16%
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Ingredients
For 4 servings- 6 heads (about 600 g)Baby bok choy
- 6 cloves18 gGarlic, finely chopped
- 1 tbsp14 gNeutral oil (canola or peanut)
- 1/2 tspSalt
- 1/4 tspSugar
- 3 tbsp45 gWater
- 1 tsp5 gToasted sesame oil (optional)
Steps
- 1
Trim the very ends off the bok choy and cut each head in half lengthwise, or into quarters if large.
- 2
Rinse the bok choy well under cold water, fanning the leaves to remove grit at the base.
- 3
Shake off the excess water and pat the bok choy fairly dry so it sears rather than steams.
- 4
Peel and finely chop the garlic.
- 5
Heat a wok or large frying pan over high heat until very hot, then add the neutral oil and swirl to coat.
- 6
Add the garlic and stir for about 20 seconds until fragrant and just turning pale gold, without letting it burn.
- 7
Add the bok choy and toss for 1 minute so the leaves are coated in the garlic oil.
- 8
Sprinkle in the salt and sugar and toss again.
- 9
Pour the water around the edge of the wok, cover, and cook for 1 to 2 minutes until the stems are tender-crisp and the leaves have wilted.
- 10
Uncover and toss for another 30 seconds to let excess liquid cook off.
- 11
Turn off the heat, drizzle with the sesame oil if using, and serve immediately.
Swaps, storage and make-ahead
Swaps
- Use regular full-size bok choy cut into 5 cm pieces if baby bok choy is hard to find, adding the stems a minute before the leaves.
- Swap the bok choy for choy sum or gai lan, cooking the thicker stems a little longer until tender-crisp.
- Leave out the sugar entirely if you prefer, since the garlic and sesame oil still give plenty of flavour.
- Replace the salt with a splash of tamari labelled gluten-free for a deeper savoury taste that keeps the dish vegan and gluten-free.
Storage
This dish is best eaten fresh, as the bok choy softens and releases water as it sits. Refrigerate any leftovers in a covered container within 2 hours, eat within 3 to 4 days, reheat until steaming hot, and do not freeze.
Make ahead
Trim, halve, rinse and dry the bok choy and chop the garlic up to a day ahead, then store them separately in covered containers in the fridge so the stir-fry takes just a few minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: PeanutsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (170 g) | Per 100 g | |
|---|---|---|
| Calories | 58 kcal | 34 kcal |
| Protein | 2.5 g | 1.5 g |
| Carbohydrates | 5 g | 2.9 g |
| of which sugars | 2.1 g | 1.2 g |
| Fiber | 1.6 g | 0.9 g |
| Fat | 3.8 g | 2.2 g |
| of which saturated | 0.3 g | 0.2 g |
| Sodium | 390 mg | 229 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
