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Wok Seared Garlic Bok-choy Recipe

Name: Seattle Dumpling Houses Wok Seared Garlic Bok-Choy Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb baby bok choy (trimmed, halved lengthwise); 4 cloves garlic (finely minced); 2 stalks scallions (green parts thinly sliced, whites thinly sliced); 1 tbs fresh ginger (optional, finely minced); 2 tbs neutral oil (vegetable, canola, or peanut); 1 tsp sesame oil (to finish); 1 tbs soy sauce (light or regular); 1 tbs oyster sauce (or hoisin for vegetarian); 3 tbs low-sodium chicken or vegetable stock (or water); 1 tsp rice vinegar (optional, brightens flavor); 1 tsp sugar or honey; 1 tsp salt; 0.25 tsp black pepper (freshly ground); 0 to taste red pepper flakes (optional, to taste); 1 tsp toasted sesame seeds; 1 tbs extra sliced scallion greens

Inspired by Seattle Dumpling House

Time20m

Serves2

Make Wok Seared Garlic Bok-choy Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Produce

1 lb baby bok choy (trimmed, halved lengthwise)

4 cloves garlic (finely minced)

2 stalks scallions (green parts thinly sliced, whites thinly sliced)

1 tbs fresh ginger (optional, finely minced)

Oils & Sauces

2 tbs neutral oil (vegetable, canola, or peanut)

1 tsp sesame oil (to finish)

1 tbs soy sauce (light or regular)

1 tbs oyster sauce (or hoisin for vegetarian)

Liquids & Seasoning

3 tbs low-sodium chicken or vegetable stock (or water)

1 tsp rice vinegar (optional, brightens flavor)

1 tsp sugar or honey

1 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

0 to taste red pepper flakes (optional, to taste)

Garnish (optional)

1 tsp toasted sesame seeds

1 tbs extra sliced scallion greens

Method

Prep

Prepare bok choy

Rinse baby bok choy thoroughly to remove grit between stalks. Trim the root end if needed and slice each head lengthwise into halves (or quarters if very large). Pat dry with a towel or spin in a salad spinner — dry surfaces sear better.

Mince aromatics

Peel and finely mince the garlic (and ginger if using). Slice scallion whites and greens separately; keep greens for garnish.

Measure out sauces, stock, and seasonings so they are ready to add during the quick stir-fry.

Cook

Heat the wok

Place a wok or large skillet on high heat. Let it get very hot for 1–2 minutes so oil will shimmer quickly on contact.

Sear bok choy

Add neutral oil and swirl to coat. Working quickly, place bok choy cut-side down in a single layer. Let sear undisturbed for 1–2 minutes until the cut surfaces develop brown char marks. If your wok is crowded, do this in two batches.

Aromatics

Flip the bok choy and push to the perimeter of the wok. Add the scallion whites and minced garlic (and ginger if using) to the center. Stir and cook 20–30 seconds until fragrant, taking care not to burn the garlic.

Add liquids and finish

Pour in the stock (or water), soy sauce, oyster sauce, rice vinegar (if using), and sugar. Stir to combine, then immediately cover the wok with a lid or a large metal bowl for 30–45 seconds to steam the bok choy. This will tenderize the stalks while keeping greens bright.

Uncover and reduce

Remove the lid. If there is excess liquid, cook uncovered 30–60 seconds on high to reduce to a glossy sauce that coats the bok choy. Taste and adjust seasoning: add more soy or a pinch of salt if needed and black pepper to taste.

Finish

Remove from heat and drizzle sesame oil over the bok choy. Toss gently to coat. Scatter sliced scallion greens and toasted sesame seeds, and red pepper flakes if using.

Serve

Transfer bok choy to a warmed serving dish and serve immediately as a side to rice, noodles, or protein. Best eaten the same day for crisp-tender texture.