Bok Choy Garlic Sauce

Bok choy with garlic sauce is my go-to for a quick vegetable side that truly lights up any meal. Its mellow bitterness soaks up the savory garlic sauce perfectly and the whole dish comes together in a flash. This is the recipe I reach for on busy weeknights or whenever I want to make a fast dinner bright and green.

My family never gets tired of these garlicky greens. I served this once for a last-minute dinner with friends and everyone wanted to know the secret—turns out it is all about the garlic.

Ingredients

• Baby bok choy: about one pound, washed and halved. Look for firm stalks and deep green leaves to ensure freshness
• Garlic: three cloves, minced. Choose fresh garlic for the best aroma and bite
• Soy sauce: two tablespoons. This adds salty base notes. Look for low sodium if you prefer
• Oyster sauce: one tablespoon. Brings in sweet briny flavor. Read labels for premium brands without fillers
• Sesame oil: one tablespoon. Adds a fragrant nutty layer. Opt for toasted sesame oil for richer taste
• Sugar: half a teaspoon. Balances all the salty and savory tastes
• Vegetable broth: quarter cup. Rounds out the sauce. Use low sodium or homemade broth
• Vegetable oil: one tablespoon. For stir-frying. Neutral oils like canola or sunflower work too
• Cornstarch: half a teaspoon. Helps give the sauce a subtle gloss. Check it is lump-free
• Water: two tablespoons. Needed to dissolve the cornstarch and help thicken the sauce

Instructions

Prep the Bok Choy:

Trim the ends off each bok choy and slice lengthwise through the middle so every piece has both a leafy edge and crisp stalk. Rinse well under cold water to remove hidden dirt especially between leaves. Let them dry a bit

Bloom the Garlic:

Heat vegetable oil in a large skillet or wok over medium heat for about two minutes. Add minced garlic and stir gently with a spatula for roughly thirty seconds until the aroma hits your nose but before the garlic turns brown

Sauté the Bok Choy:

Add the halved bok choy to the skillet. Cut side down at first. Spread pieces evenly and let them cook undisturbed for one minute so the stalks lightly caramelize. Flip and stir often for another two to three minutes until the leaves wilt and the stalks have a bit of golden color

Make the Sauce:

While the bok choy cooks whisk together soy sauce, oyster sauce, sesame oil, sugar and vegetable broth in a small bowl. Stir until the sugar completely dissolves and you see no oil separating out

Combine Bok Choy and Sauce:

Pour the prepared sauce evenly over the wilted bok choy. Toss all pieces well to make sure every leaf and stalk is gleaming with sauce. Keep the heat at medium and let it cook together for three or four minutes letting the bok choy get tender but still crisp

Thicken the Sauce:

Stir cornstarch with water in a cup until totally smooth. Push the bok choy a bit to the side and pour in the cornstarch slurry. Gently mix it into the sauce and let everything bubble for another minute until you notice the sauce finish with a silky sheen

Serve:

Ladle the bok choy onto a warm serving plate. Spoon the sauce over every part. Serve immediately on its own or with a scoop of steamed rice

I always love the silky sauce that clings to every leaf of bok choy. The smell of the sautéed garlic fills the kitchen and makes everyone hungry—my kids always try to sneak a piece straight from the pan

Storage Tips

Leftover bok choy with garlic sauce keeps in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat with a splash of water to loosen the sauce. The dish will not be as crisp after storage but flavors deepen overnight

Ingredient Substitutions

Swap oyster sauce for vegetarian mushroom sauce if you want it fully plant based. Bragg liquid aminos or tamari can work instead of soy sauce. For added heat toss in a pinch of crushed red pepper flakes along with the garlic

Serving Suggestions

Serve over steamed jasmine rice or brown rice. It goes beautifully beside grilled chicken, teriyaki shrimp or tofu. I also sometimes pile this inside lettuce wraps with a sprinkle of toasted sesame seeds on top for extra crunch

Cultural Inspiration

This dish draws from classic Chinese cooking where a simple garlic sauce transforms crisp greens into something memorable. Bok choy is often paired with garlic and a drizzle of sauce in home kitchens especially as part of a larger meal with shared plates

Seasonal Adaptations

Use napa cabbage or choy sum in the same way during early spring. Baby spinach can stand in for bok choy for a different leafy green twist. Try shimeji or shiitake mushrooms added after the garlic for earthy notes

Success Stories

A friend once made this recipe for a potluck where it disappeared before anything else. Some people who had never tried bok choy before fell in love with its mild flavor and saucy finish. This is a great introduction for anyone new to Asian style greens

Freezer Meal Conversion

I do not recommend freezing this as bok choy gets mushy when thawed. The best way to prep ahead is to wash and cut the bok choy and mix the sauce ingredients in advance so you can toss everything into the pan in just a few minutes

This veggie side brings bold flavor and vivid color to any meal. Try it and you might discover a new weeknight favorite.

Recipe FAQs

→ How do I keep bok choy crisp-tender?

Stir-fry bok choy over medium-high heat for just 3-4 minutes until it wilts but retains some crunch.

→ Can I substitute oyster sauce?

Yes, you can use hoisin sauce or vegetarian oyster sauce for a similar rich, savory depth.

→ Is sesame oil necessary?

Sesame oil adds a nutty aroma and depth but can be omitted or replaced with more vegetable oil.

→ How can I make the sauce thicker?

Add the cornstarch and water mixture at the end, stirring until the sauce thickens and becomes glossy.

→ What should I serve this with?

This dish pairs well as a side or over steamed rice for a light, satisfying meal.

→ Can I use regular bok choy instead of baby bok choy?

Yes, just slice regular bok choy into manageable pieces for even cooking and tenderness.