Baby Bok Choy with Soy Sauce and Garlic
User Reviews
5
Baby Bok Choy with Soy Sauce and Garlic
Description
Baby Bok Choy with Soy Sauce and Garlic involves blanching the bok choy in salted boiling water for one minute, then shocking it in ice water to halt cooking and retain vivid green color and crispness. After drying, the bok choy is stir-fried over high heat with minced garlic until fragrant, then coated with soy sauce and Chinese mushroom sauce which gives a savory umami boost. The quick stir-fry develops slight browning while maintaining a tender yet crisp texture.
The dish is served garnished with sesame seeds and seasoned with salt, pepper, and optional crushed red pepper flakes for gentle heat. Using baby bok choy provides smaller, tender leaves and crisp stalks that absorb flavor well. If baby bok choy is unavailable, regular bok choy halved lengthwise can be substituted to allow the sauce to penetrate evenly.
This side works well alongside stir-fries, rice, or grilled meats, offering a bright vegetable component with balanced sweet and savory flavors.
Blanching and cooling is optional but recommended for vibrant color and tender texture. Having ingredients ready supports quick cooking to avoid burning the garlic or overcooking the greens.
Ingredients
- ½ pound baby bok choy
- 2 teaspoons canola oil or vegetable oil
- 2 cloves garlic minced
- ½ Tablespoon soy sauce
- ½ Tablespoon Chinese mushroom sauce
- sesame seeds for garnish
- salt
- black pepper
- crushed red pepper flakes optional, to taste
Instructions
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water. When the water comes to a boil, add the bok choy, and cook for one minute. Drain the bok choy, transfer to the ice bath to stop the cooking, and when cool, drain again, and dry with a clean towel or paper towelsl.
- Heat the oil in a skillet over high heat. Add the garlic, and stir-fry until fragrant, about 30 seconds. Add the bok choy and toss to coat, cooking and stirring until just beginning to brown, 2-3 minutes. Add the soy sauce and mushroom sauce, stir to coat and cook, stirring, for 1 minute. Transfer to a serving dish, season with salt and pepper, and sprinkle sesame seeds over as a garnish.
Notes
- If baby bok choy is unavailable, regular bok choy cut in half lengthwise works well to allow sauce infusion.
- Blanching and shocking bok choy preserves vibrant color and develops tenderness and sweetness.
- Prepare all ingredients before stir-frying to add sauces quickly and prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 326mg | 14% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5046IU | 101% |
| Vitamin C | 52mg | 58% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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