Bok Choy Garlic Sauce
This bok choy with garlic sauce delivers everything you want in a weeknight side dish and more. It comes together in less than fifteen minutes, making it perfect for busy families who still want nutritious, flavorful meals. The garlic sauce strikes an ideal balance between savory and slightly sweet, with just enough depth to complement any main course without overpowering it.
Ingredients
- 2 pounds fresh bok choy, cleaned and halved
- 6 large garlic cloves, minced finely
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- ½ cup chicken or vegetable broth
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Rinse bok choy under cold running water, separating each leaf to remove dirt and debris. Trim the bottom inch and cut larger heads lengthwise in half.
- Whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sesame oil, and sugar in a small bowl.
- Heat a wok or large skillet over high heat until it begins to smoke slightly. Add vegetable oil and swirl to coat the surface.
- Add minced garlic to the hot oil and stir-fry for about thirty seconds until fragrant but not browned. Immediately add the bok choy, starting with the thicker stem portions first.
- Stir-fry for two to three minutes, allowing the stems to soften while keeping their crunch.
- Pour the prepared sauce mixture over the bok choy and toss everything together quickly. Continue cooking for another two to three minutes until the bok choy leaves wilt but retain their vibrant green color.
- Taste and adjust seasoning if needed, then sprinkle with red pepper flakes if desired.
Notes
Store leftovers in the refrigerator for up to three days in an airtight container. Reheat in a skillet over medium-high heat with a tablespoon of water or broth to refresh the sauce.