Sautéed Bok Choy Recipe

Clean and halve bok choy

Trim the root ends of the baby bok choy and separate into halves or quarters depending on size. Rinse thoroughly between leaves to remove grit and shake or spin dry. Pat dry with clean towels; moisture will prevent crisping.

Prep garlic

Peel 6 garlic cloves. Thinly slice 4 cloves on a mandoline or sharp knife for frying. Finely mince the remaining 2 cloves to use in the sauté.

Measure oils and sauces

Measure out vegetable oil, sesame oil, soy sauce, oyster sauce (if using), and stock/water so they are ready at the stove.

Heat oil

Pour 1 cup neutral oil into a small saucepan or skillet with at least 2 inches depth. Heat over medium-high until the oil reaches 325–350°F (163–177°C) or a small slice of garlic sizzles gently. If you don't have a thermometer, test with one slice — it should sizzle steadily but not burn instantly.

Fry sliced garlic

Carefully add the sliced garlic in a single layer. Fry, stirring or swirling occasionally, until the garlic turns light golden brown (about 45–90 seconds). Watch closely — garlic goes from golden to burnt quickly.

Drain and season

Using a slotted spoon, transfer fried garlic to a paper towel–lined plate. Immediately sprinkle with 1/4 tsp of the salt to season and stop cooking. Reserve the garlic and the oil (cool slightly) for finishing: you can use a tablespoon of this flavored oil in the sauté and the rest for other uses.

Heat pan

Place a large skillet or wok over medium-high heat. Add 3 tbs vegetable oil (or 2 tbs vegetable oil + 1 tbs of the reserved garlic oil for flavor). Let oil heat until shimmering but not smoking.

Sear bok choy

Place bok choy cut-side down in a single layer. Let cook undisturbed for 1–2 minutes until the cut edges develop a golden-brown sear. Flip and cook other cut sides for another 30–60 seconds to get light color on both sides.

Aromatics and deglaze

Push bok choy to the edge of the pan. Add the finely minced garlic to the hot oil and stir for 10–15 seconds until fragrant (do not let it brown). Add 3 tbs water or stock, 1 tbs soy sauce and 1 tsp oyster sauce (if using). Stir/tilt the pan so the liquid deglazes the bottom and generates a little steam to wilt the leaves (about 30 seconds).

Finish with sesame oil

Drizzle 1 tsp sesame oil over the bok choy, toss gently to coat, and cook 10–20 more seconds until leaves are bright green and stalks are tender-crisp. Taste and adjust seasoning with remaining salt and cracked black pepper.

Transfer bok choy to a serving platter, spoon the reserved crispy garlic over the top, and drizzle any remaining garlic-infused oil if desired. Sprinkle red pepper flakes if using and finish with a light squeeze of lemon or lime for brightness. Serve immediately.