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Home » 30 Minutes or Less » 10 Minute Garlic Bok Choy Recipe

10 Minute Garlic Bok Choy Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 10, 2019
4.82 from 2124 votes


Last Updated June 18, 2019 | 231 Comments

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333.5K shares
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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.

Stir-fried Garlic baby bok choy in a wok with shallots and soy sauce.

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 ginger, 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.

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.

Raw baby bok choy in an old antique tin strainer.

Ingredients in this Garlic Bok Choy Recipe

  • oil
  • garlic
  • shallots
  • baby bok choy
  • soy sauce
  • 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 would include crushed ginger, a splash of fish sauce, or a sweet chili dipping sauce.

Baby bok choy halved lengthwise through the center.

How to cook bok choy

  1. 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.
  2. 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.
  3. 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).
  4. Sprinkle with crushed red pepper, if using, and drizzle with additional sesame oil, if desired.

What to serve with bok choy

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.

Baby bok choy being cooked in a wok with garlic and shallots.

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)

Sauteed baby bok choy fully cooked in an old heavy wok sprinkled with crushed red chili flakes.

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Bok Choy being cooked in a wok with a spoonful of garlic sauce

10 Minute Garlic Bok Choy Recipe

4.82 from 2124 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Course Side Dish
Cuisine Asian
Servings 6 as a side
Calories 54 kcal

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
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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

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 439mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6825IU | Vitamin C: 68.8mg | Calcium: 171mg | Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Baby Bok Choy, Bok Choy
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

333.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Julia says

    March 22, 2023 at 8:01 pm

    5 stars
    Simple recipe but really delicious! I will certainly make it again!

    Reply
  2. Karen says

    March 20, 2023 at 2:03 pm

    What happened to the ginger you described in the intro paragraph? – it is not listed in the recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 20, 2023 at 2:50 pm

      Ginger is optional 🙂

      Other fantastic additions include crushed ginger, a splash of fish sauce, or a sweet chili dipping sauce.

      Reply
  3. Susanne Piche says

    March 19, 2023 at 1:59 pm

    Should toasted sesame seed oil be used or non-toasted?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 19, 2023 at 6:31 pm

      non-toasted sesame oil 🙂

      Reply
  4. Karen says

    March 12, 2023 at 7:14 am

    5 stars
    Will be making this again. Simple, delicious and quick. Paired it with Teriyaki Mahi and rice – wonderful!

    Reply
  5. Kurt says

    March 5, 2023 at 6:47 pm

    5 stars
    Just another delicious reason to love Bok Choy!

    Reply
  6. Robin says

    March 5, 2023 at 5:33 pm

    5 stars
    Jessica, thank you for this quick, easy and very tasty recipe. My wife and I thoroughly enjoyed.

    Reply
  7. Alissa W says

    March 4, 2023 at 3:36 pm

    5 stars
    I love this recipe! I had to substitute the soy sauce with coconut aminos and the garlic for chives but it came out absolutely amazing!! I am definitely adding this to my menu!!!!

    Reply
  8. Tony Z. says

    February 25, 2023 at 5:36 pm

    4 stars
    Love this recipe. I’ve never cooked Bok Choy before. Super simple and it tasted great. Had lots with coconut chicken and rice. I was a little nervous because I couldn’t find the amount of ingredients to use. I just winged it for the shallots, garlic, soy sauce and sesame oil. Came out good, so no complaints here.

    Reply
  9. Laura says

    February 25, 2023 at 12:23 pm

    5 stars
    Easy, flavorful recipe. Added carrots and peppers as suggested. Will definitely make again.

    Reply
  10. MISSY says

    February 20, 2023 at 5:31 pm

    5 stars
    Made your recipe twice. Delicious!

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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