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This quick and easy recipe for stir-fried Baby Bok Choy with Soy Sauce and Garlic delivers a restaurant-quality side dish full of savory and umami flavors! It is one of our favorite ways to enjoy this humble green leafy vegetable together with any grilled and fried mains. Aside from being absolutely delicious, it is also nutritious, budget-friendly, and is done in less than 15 minutes!
Why We Love Baby Bok Choy with Soy Sauce and Garlic
- Nutritious. Bok Choy, also called Pak Choi or Pok Choi, is a type of Chinese cabbage. And like other leafy greens, they are big in nutrients. They are packed with fiber, vitamins C and K, minerals, and antioxidants. Making it into a delectable side dish is a great way to make your kids eat healthier!
- Budget-friendly. You only need a few staple condiments to make this recipe. Anything you may not have at your pantry can easily be found in your local Asian shops or supermarkets.
- Perfect for Weeknights. You can have this one-pan dish done in no time! It makes a great dish served alongside other Chinese-inspired dishes like general tso’s tofu, and tofu vegetable crispy wontons with white rice.
Ingredients Used
Add-ons and Variations
- Add a bit of heat by sprinkling some red pepper flakes on top.
- If you really like it garlicky, add roasted garlic before serving.
- The mild flavor of bok choy pairs well with a variety of veggies. Feel free to add any vegetables you have on hand, including mushrooms, bell peppers, carrots, and broccoli.
Preparing the Bok Choy
Before we go into the step-by-step instructions in making Baby Bok Choy with Soy Sauce and Garlic, we will walk you through how to properly clean these leafy greens.
Start by trimming the bottom part of the whole bok choy bunch. Those are a little tough to chew anyways. Just leave the crunchy stalks and tender leaves, soak them in water for a minute and gently rub to remove all the dirt. Then wash each leaf gently yet thoroughly under running water. Pat them dry using a paper towel or place them in a strainer to remove excess water.
How to Make the Best Baby Bok Choy with Soy Sauce and Garlic
Step 1: Prepare a bowl of ice water. Measure your liquids. This is a quick-cooking recipe; there will be no time to measure once you start. Bring salted water to a boil in a large pot and blanch baby bok choy for about a minute. Quickly transfer them to the prepared ice bath, then drain. Pat dry with a clean towel or paper towels.
Step 2: Quickly transfer them to the prepared ice bath, then drain. Pat dry with a clean towel or paper towels.
Step 3: Pour oil in a skillet or a wok over high heat. Sautee garlic until it becomes fragrant. Add bok choy and cook until just beginning to brown. Add the soy sauce and mushroom sauce. Stir to coat the veggies entirely.
Step 4: Add the soy sauce and mushroom sauce. Stir to coat the veggies entirely. Arrange bok choy on a serving dish. Season with salt and pepper and a garnish with sesame seeds on top.
Helpful Tips
- If you can’t find baby bok choy in your local market, use regular-sized bok choy and cut them in half lengthwise. Cutting them in half will also allow the sauce to be infused into the leaves, giving each bite additional flavor.
- The initial step of blanching and cooling the bok choy isn’t strictly necessary. However, that simple process locks in the bright green color of the vegetable and makes the bok choy much more tender and sweeter than simply stir-frying raw.
- Make sure all your ingredients are ready and within reach once you start stir-frying. You will need to get the condiments and seasoning in there on time, or you will end up with a burnt dish.
- Taste the dish before adding salt. Keep in mind that soy sauce and mushroom sauce are already flavorful.
Frequently Asked Questions
Yes, you certainly can. They have a lettuce-like texture with a crunch from the center. Just make sure to thoroughly clean them.
When you can easily pierce the core with a fork, you know it’s done. A bit of resistance is fine if you want them crunchy.
I prefer iced water to shock the veggies and maintain their bright green color. But cold water would suffice. It’s important to cool the Bok choy and halt the cooking.
Storing Leftover Garlic Stir-fried Bok Choy
Store your baby bok choy leftovers in a tightly sealed container in the fridge for 3 to 5 days. Reheat in a skillet over medium heat with a bit of oil. Stir constantly until the mixture is thoroughly hot. Reheating should only take around 2-3 minutes. For longer shelf life, keep them in the freezer for up to 10 to 12 months.
Baby Bok Choy with Soy Sauce and Garlic
Ingredients
- ½ pound of baby bok choy
- 2 teaspoons of canola or vegetable oil
- 2 cloves garlic minced
- ½ Tablespoon of soy sauce
- ½ Tablespoon of Chinese mushroom sauce
- sesame seeds for garnish
- salt and pepper
- optional: crushed red pepper flakes to taste
Instructions
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water. When the water comes to a boil, add the bok choy, and cook for one minute. Drain the bok choy, transfer to the ice bath to stop the cooking, and when cool, drain again, and dry with a clean towel or paper towelsl.
- Heat the oil in a skillet over high heat. Add the garlic, and stir-fry until fragrant, about 30 seconds. Add the bok choy and toss to coat, cooking and stirring until just beginning to brown, 2-3 minutes. Add the soy sauce and mushroom sauce, stir to coat and cook, stirring, for 1 minute. Transfer to a serving dish, season with salt and pepper, and sprinkle sesame seeds over as a garnish.
Notes
- If you can’t find baby bok choy in your local market, use regular-sized bok choy and cut them in half lengthwise. Cutting them in half will also allow the sauce to be infused into the leaves, giving each bite additional flavor.
- The initial step of blanching and cooling the bok choy isn’t strictly necessary. However, that simple process locks in the bright green color of the vegetable and makes the bok choy much more tender and sweeter than simply stir-frying raw.
- Make sure all your ingredients are ready and within reach once you start stir-frying. You will need to get the condiments and seasoning in there on time, or you will end up with a burnt dish.
what can you use if you don’t have mushroom sauce?
Hi! You can use canned mushroom soup as a quick substitute for mushroom sauce; just heat it up and season it to match your dish. Or, you can create a sauce using sautéed onions, garlic, and any other vegetables or herbs you like for flavor. We on the PBOAB team haven’t tried out these subs just yet so can’t guarantee the results though so please let us know if you try it out 🙂
What is Chinese mushroom sauce? I’ve asked at a couple Asian markets and they had no clue, except possibly mushroom soy sauce.
Can I use oyster sauce in place of the mushroom sauce?
We haven’t tried a vegan oyster sauce yet. A good dark soy sauce will work though!
What is Chinese mushroom sauce? What would substantiate be?
Delicious! Could have left them in the boiling water just a touch longer to get them cooked a little more but it’s a great way to cook and serve bok choy.
I normally “jump to recipe” on food blogs, but in this case I read and followed every step because I’ve never bought or cooked bok choy before. My husband and I thought it turned out great! Thanks for the detailed instructions. I’ll join the chorus and say I didn’t have mushroom sauce, so I skipped it, but still really enjoyed the dish! I’ll be coming back to this page for more recipes.
That’s so awesome! So glad you enjoyed this dish 🙂
Very tasty and simple! Next time I’ll double the sauce so I can more of it! I did add ground turkey and served with sticky rice. I also used oyster sauce in place of mushroom sauce as finding or making mushroom sauce was not possible for me.
I cant Rate the recipe yet as I cant find Mushroom sauce local and I dont want to spend $59 to have a $9 bottle mailed.. I dont buy food on Amazon.. So after about 30 min of research, I found an article that said a good substitute is the Oyster sauce or Tamari… can you provide insight as to if these will work?? both are less costly and are locally stocked. I really want to try this I buy Baby bok choy weekly and love new recipes..
Deliciousssssss! I couldn’t find Chinese mushroom sauce anywhere so I stir fried some mushrooms and used the liquid from the pan, I’m sure it didn’t have anywhere near the desired effect but it was still so tasty! This is definitely one of my favorite recipes, thank you so much!
SO glad you were still able to enjoy the dish!
Nice Recipe
So glad you enjoyed it!
can avocado oil be substituted?
yes it can. hope you enjoy!
I’m allergic to mushrooms.. Is there another sauce I can use in its place?
You can use a dark soy sauce also! Let us know what you think 🙂
I’m finding mushroom soy sauce, mushroom “oyster” sauce and mushroom stir fry sauce. Can you please give more info on what this Chinese mushroom sauce is?
Hi! It should be labeled as “chinese mushroom sauce” but if you’re having trouble finding it at your local stores, you can also make your own at home by looking up some recipes! Hope that helps 🙂
What is Chinese mushroom sauce and where can I find it?