Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish. Ready in just 10 minutes, enjoy this easy vegetarian side dish with chicken, beef, or fish.
Sometimes the simplest things are the best things. This Garlic Bok Choy Recipe- totally simple, easy, and delicious– is made with just a handful of ingredients, including shallots, garlic, and soy sauce. Ready in just 10 minutes, all you need is a hot skillet and a spatula.
What is Bok Choy (Pak Choy)
Bok choy, also known as pak choy or pok choi, is a type of Chinese cabbage, that has smooth, wide, flat leaf blades at one end with the other end forming a cluster similar to that of celery. May be eaten cooked or raw.
What is the between Bok Choy and Baby Bok Choy?
Since several of you have asked, I did a little research and this is what I have found.
- They are basically the same.
- The difference is that baby bok choy is harvested earlier producing smaller, more tender leaves.
- This means that baby bok choy is much sweeter than and is often served directly in soup or in salads.
- Bok choy, on the other hand, is much heartier, perfect for longer cooking times as in stir-frys.
Recipe Ingredients
- oil (olive oil or canola oil)
- garlic
- shallots
- baby bok choy
- soy sauce
- toasted sesame oil
- crushed red pepper (optional)
If you prefer a more mild vegetable side dish, I recommend skipping the crushed red pepper. In my experience, even with jarred, store-bought crushed red pepper, the heat level can be somewhat unpredictable, so unless you love a little extra heat, leave it out.
Other fantastic additions include crushed ginger, a splash of fish sauce, or a sweet chili dipping sauce.
How to Cook Bok Choy
- We want to keep our baby bok choy somewhat intact, so the first thing we want to do is either halve or quarter each stalk (depending on the size of the bok choy) and wash under cold running water.
- Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot, add the garlic and the shallots, and sautè for 1-2 minutes, stirring continuously.
- Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy until white parts reach desired doneness (I have found that this varies from person to person as some people prefer crunchier bok choy, while others prefer a more well-done stir-fry).
- Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.
What to Serve with this Recipe
Aside from how easy this recipe is to make, one of my favorite parts about it is that it goes with just about everything!
- Add some shrimp for a low carb, high protein meal.
- Serve with your favorite chicken or steak and a side of rice.
- Add onions, carrots, bell pepper, and broccoli for a veggie-packed stir-fry the whole family will love.
- Toss with ramen and drizzle with chili sauce for a meal guaranteed to taste better than take-out.
Storage & Reheating Instructions
Storage: Allow the cooked bok choy to cool to room temperature before storing. Once cooled, transfer it to an airtight container and refrigerate for up to 3–4 days. Freezing is not recommended, as the bok choy will lose its crisp-tender texture and can become watery after thawing.
Reheating: The stovetop is the best option in maintaining the bok choy’s texture. Heat a small amount of oil in a skillet or wok set over medium heat, add the bok choy, and stir-fry for 1–2 minutes. If it seems dry, add a small splash of soy sauce. Alternatively, you can reheat it in the microwave by placing it in a microwave-safe dish, covering it loosely with a microwave-safe lid or a damp paper towel, and heating in 30-second intervals, stirring in between, until heated through (about 1–1½ minutes total). For best results, reheat quickly to avoid overcooking and losing the bok choy’s fresh, crisp bite.
If you try making this 10 Minute Garlic Bok Choy Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For more bok choy recipes check out,
- Ginger Garlic Noodle Soup with Bok Choy (Bok Choy Soup) <— reader favorite!
- Easy Sheet Pan Thai Chicken with Bok Choy
- Sweet Chili Tofu with Coconut Rice and Bok Choy
- Spicy Stir Fried Tofu with Bok Choy
- Udon Noodle Soup with Bok Choy and Poached Egg
For more Asian-inspired recipes check out,
- Easy Korean Beef Bibimbap Recipe (Mixed Rice)
- Easy Thai Fried Rice Recipe (Khao Phat Kaphrao)
- Bulgogi Korean BBQ Beef Lettuce Wraps
- Pho Recipe- How to Make Vietnamese Noodle Soup
- Kimchi Ramen Noodle Soup (30 minutes)
RECIPE CARD
Garlic Bok Choy Recipe
Ingredients
- 1 tablespoon vegetable oil
- 5 cloves garlic - minced
- 2 large shallots - minced
- 2 pounds baby bok choy - halved or quartered
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper - optional
Instructions
- Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
- Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
- Sprinkle with crushed red pepper and serve immediately. Enjoy!
Jessica’s Notes
- You may use bok choy or baby bok choy for this recipe. If you use bok choy, I recommend chopping into smaller pieces to expedite cooking time.
- To make this recipe gluten-free, substitute regular soy sauce with gluten-free Tamari.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Bok Choy Nutrition
Bok Choy is high in nutrients and low in carbohydrates. As such, it is an excellent option when trying to eat more healthy, low-calorie foods.
- 1 cup raw bok choy- 1.5 grams carbohydrates, 1 gram fiber, 9 calories
High in fiber, vitamin C, vitamin K, vitamin A, and beta-carotene, this wildly popular green is also an excellent source of folate, calcium, and vitamin B6. It is also considered both a cruciferous vegetable and a leafy green vegetable.
I have added sliced pork tenderloin and served it with rice. It’s a delicious fast meal. Love it!
That sounds absolutely deliciousโwhat a perfect way to turn it into a full meal! Iโm so glad you enjoyed it, and I love the idea of adding sliced pork tenderloin and serving it with rice. Thanks so much for sharing!
We made this last night, it was so easy and paired well with your pork chops! Five stars for sure.
Thank you so much! Iโm thrilled to hear it paired so well with the pork chopsโlove that combo! So glad you enjoyed it! โญ๏ธ๐ฅฌ๐ฅฉ
I have made this recipe repeatedly and I do add the slices of fresh ginger and I add oyster mushrooms to it along with a little bit of chopped red pepper for color. When do you suggest is the best time to add other vegetables?
I’m thrilled you’ve been enjoying the bok choy stir fry and your additions sound delicious! I’d recommend adding firmer veggies, like red bell peppers, mushrooms, and fresh ginger, early in the stir-frying processโjust after heating the oil and before adding the bok choy. This way, they’ll cook evenly, develop great flavor, and keep their texture without becoming soggy. Enjoy!
haven’t made it yet, looking forward to it. I would like to know can I put this in a naan bread and add other things to it?
Absolutely! This bok choy recipe would be delicious tucked into naan bread. You could pair it with some protein like grilled chicken, tofu, or shrimp, and maybe add a creamy sauce or spread like hummus or yogurt sauce for extra flavor. Enjoy experimentingโI’m sure it’ll be tasty!
I cannot thank you enough for introducing me to this wonderful vegetable! Iโve been making a version of this recipe once a week for almost a year now! This recipe has reached legendary status in my household!
I slice the bok choy, add some minced ginger, a touch of Chinese 5 spiceโฆ and serve topped with soft boiled eggs and sriracha. Absolutely delicious! I make a bulk batch of it and have it everyday as breakfast or lunch until itโs gone.
Im first-trimester pregnant, sick as a dog, and hate all foods currently EXCEPT this recipe! Iโm completely obsessed and canโt get enough! Im so beyond grateful that you took the time to share this recipe with us!
I’m thrilled to hear that the bok choy recipe has become a favorite in your household, especially during your pregnancy when food preferences can be so tricky! Your additions of ginger, Chinese 5 spice, eggs, and sriracha sound fantastic. It’s wonderful to know this recipe brings you comfort and enjoyment. Thank you for sharing your experience, and I wish you all the best with your pregnancy and many more delicious meals!
go to receipe for sure my husband loves it I used 8 baby boo chow’s and he wanted more. So good recommend . I did mix the red pepper flakes in the soya sauce and sesame oil by mistake but still came out good.
All I can say is I didnโt make enough !!! Yum
Thanks, Lillian ๐
It says ginger in one of the first few paragraphs with description but thereโs no ginger mentioned in the recipe.
Hi Pam,
Yes, I mention ginger as an optional ingredient in the post, which it is, so its not in the recipe card:
”
Other fantastic additions would include crushed ginger, a splash of fish sauce, or a sweet chili dipping sauce.
”
๐
First time cooking Bok Choy and loved it.
This is our favorite Bok Choy recipe that Iโve been making for quite a few years now. Itโs the star of our meatless meal: this recipe and tofu to make โBok choy bowls!โ Thank you for this wonderful recipe!
Thanks for coming back to let me know, Jen ๐
Jesica I have cooked this recipe for a long time now and have never been disappointed. It’s straightforward and only takes minutes to make. My wife loves it and I think she’s planning it for tonight’s dinner. I think you must have given this recipe before, because I was surprised when I say it today on your email. Cheers
I appreciate you coming back to tell me that this never disappoints ๐
Two minutes before the BBQ steak was ready I was frying up the garlic for this beauty of a bok choy dish. My husband complained there wasn’t enough time to cook it and thankfully I ignored him. I sitr fried the quartered bok choy in the soy sauce and sesame oil I had on hand. I covered the bok choy and had time to bring the wine glasses and wine to our back yard table. Upon my return, the beautifully wilted bok choy was nested in the aflavourings! My husband the sceptic loved it! One of the best quick and healthy dishes I have tried in a long time. Thank-you!
Thanks, Suzanne ๐
Delicious healthy and satisfying!
Made last night. Delicious!
Missing the grated ginger in recipe.
Did my own thing. Husband amd I were impressed. Thank you.
Never cooked baby bok choy or bok choy before. A new veg fan
Can I freeze and reheat this in the microwave (for meal prepping)? And if I can, how long would it be good for?
You can freeze and reheat bok choy stir fry for meal prepping, though it’s important to note that the texture of the bok choy might change slightly upon reheating. Bok choy tends to become softer and more watery after being frozen and then reheated. If you’re okay with this texture change, go ahead and freeze your stir fry in airtight containers or freezer bags.
When you’re ready to eat, you can reheat the stir fry directly from the freezer in the microwave. Use a microwave-safe dish, cover it loosely, and heat on high for about 3-4 minutes, stirring halfway through to ensure even heating. As for storage duration, the stir fry should be good for up to 3 months in the freezer. Just make sure itโs stored properly to maintain the best quality and prevent freezer burn.