Garlic Bok Choy

Photo Credits: LatinaCook via AllRecipes

Inherently spicy bok-choy beautifully complimented by a sweet-n-tangy sauce, this is one appetizer vegetarians will love! A quick make dish, this can be served as an appetizer, a side-dish or even as main course if coupled with steamed rice or any meat / seafood combo.


  • Bok Choy                                             1 pound
  • Ginger, grated                                     1 teaspoon
  • Garlic, minced                                     2 cloves
  • Brown sugar                                        1 tablespoon
  • Red pepper flakes, crushed                   1/8 teaspoon
  • Salt                                                     To taste
  • Light soy sauce                                    1 tablespoon
  • Vegetable oil                                        1 tablespoon
  • Sesame oil                                           1 tablespoon
  • Water                                                  1/4 cup


Note: Since the stems and leaves of bok choy take different times to cook, split them before starting. They will be cooked separately.

  1. Combine ginger, garlic, brown sugar, red pepper flakes, soy sauce, salt and water in a large bowl.
  2. Thoroughly wash the bok choy stems and leaves and chop them. Keep aside separately.
  3. Place a frying pan over medium heat and pour both oils in it.
  4. When the oils heat up, add the bok choy stems and stir-fry them until they turn pale green.
  5. Then add the leaves and let them cook for 1 – 2 minutes more. When the leaves welt, transfer both the stems and leaves to a serving plate.
  6. Pour the sauce into the same frying pan and let it cook. Keep stirring until it becomes thick.
  7. Pour the sauce over the cooked bok choy and toss to coat. Serve hot or couple with steamed rice or choice of meat / seafood (grilled shrimp recommended).

Preparation Time: 20 minutes

Serves: 3 – 4

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