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Ingredients
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Vegetables
Sauce & Seasoning
Cooking Fats & Finishing
Method
Prep
- 1
Rinse 1 lb baby bok choy under cold water, fanning leaves to remove grit. Trim root ends and separate any large heads in half lengthwise so pieces are roughly uniform size.
- 2
Peel and thinly slice 3 garlic cloves. Trim and cut 2 green onions into 1–2 inch lengths; separate white and pale-green parts from dark green tops.
- 3
In a small bowl, whisk together 2 tbsp light soy sauce, 1 tbsp rice wine (or dry sherry), 1 tsp sugar, 3 tbsp water or low-sodium stock, 1 tsp cornstarch, and 1 tsp sesame oil until the cornstarch is dissolved. Set sauce aside.
Cook
- 4
Heat the pan
Place a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil and let it heat until shimmering but not smoking (about 30–45 seconds).
- 5
- 6
- 7
Add sauce and finish
Give the sauce a quick stir and pour it around the edge of the pan. Immediately cover the skillet with a lid (or use a large plate) and let steam for 1–2 minutes until stems are crisp-tender and leaves are fully wilted. Uncover and stir to coat. If excess liquid remains, cook uncovered for another 30–60 seconds to reduce.
- 8
Season and serve
Taste and adjust seasoning: add 1/4 tsp salt and a pinch (about 1/8 tsp) freshly ground black pepper if needed. Drizzle with the remaining 1 tsp sesame oil, toss once more, and transfer to a serving plate. Sprinkle optional toasted sesame seeds and the reserved dark green scallion tops over the bok choy.
Notes
- 9
For a slightly richer finish, replace 1/2 tbsp of the neutral oil with toasted sesame oil during cooking, but keep the final drizzle small to preserve flavor balance. To make a garlic-forward version, increase garlic to 4–5 cloves.