Bok Choy Recipe

Clean and halve

Rinse 1 lb baby bok choy thoroughly under cold running water, separating leaves where dirt may hide. Trim the stem ends if needed and halve each head lengthwise through the stem so stems remain intact with the leaves.

Pat bok choy dry with a clean kitchen towel or paper towels. Dry surfaces will brown better when searing.

Slice garlic

Peel 6 cloves garlic and slice thinly (about 1–2 mm). Uniform slices toast evenly.

Toast garlic in oil

Place a 10–12 inch skillet or sauté pan over medium-low heat and add 4 tbsp neutral oil. When the oil is warm (shimmering slightly, about 1–2 minutes), add the sliced garlic in a single layer. Keep the heat at medium-low so the garlic slowly turns golden and becomes fragrant, stirring or swirling frequently. This should take about 4–6 minutes. Watch closely — thin slices can go from golden to burnt quickly. Remove with a slotted spoon when they reach deep golden brown and drain on paper towels. Reserve the flavored oil in the pan.

If you prefer crispier garlic, return the pan briefly to medium heat for 15–30 seconds before removing, but be careful not to burn.

Sear stems

With the same pan and the reserved garlic-infused oil over medium-high heat, arrange the bok choy cut-side down in a single layer (work in batches if necessary). Sear for 2–3 minutes without moving until the cut stems are nicely browned.

Steam to finish

Season the bok choy with 1 tsp kosher salt and 1/4 tsp black pepper. Add 2 tbsp water or broth to the pan and immediately cover with a lid. Reduce heat to medium and steam for 2–3 minutes more, until stems are tender but still have some bite and leaves are wilted. Remove lid and let excess liquid evaporate for 30 seconds.

Combine sauce ingredients

While bok choy is resting, stir together in a small bowl: 1 tbsp light soy sauce, 0.5 tbsp rice vinegar, 0.5 tsp brown sugar, 1 tsp toasted sesame oil, and 0.25 tsp red pepper flakes. Taste and adjust — add a pinch more sugar if too sharp or a few drops more soy for saltiness.

Dress bok choy

Drizzle the sauce over the seared bok choy in the pan and toss gently to coat, or plate the bok choy and spoon the sauce over. Scatter the toasted garlic slices on top so they stay crisp.

Finish with an optional sprinkle of toasted sesame seeds and a squeeze of lemon or lime if desired. Serve immediately.