Skip to main content New<> this month
Get the Allrecipes magazine

Spicy Bok Choy in Garlic Sauce

Rated as 4.66 out of 5 Stars

"Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving."
Added to shopping list. Go to shopping list.


30 m servings 93
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 93 calories; 7.1 6.9 2 0 236 Full nutrition

Explore more


Read all reviews 285
  1. 408 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or...

Most helpful critical review

this was just ok. It was pretty bland as is. After i added some lime juice, cayenne pepper and more garlic it was much better

Most helpful
Most positive
Least positive

Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or...

Very good flavor, although I'd cut down on the sugar a bit more! I added several more cloves of garlic, so I'm not sure how the original would taste. Along with the bok choy, I also added matc...

This was delicious!!! Both my husband and I loved it. I didn't change a thing, except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said, it does make a lot of sauce, but it'...

okay, i made this recipe the first time just as the directions mentioned. it was wonderful and everyone really enjoyed it. last night, i added shitake mushrooms and onions. delicious! i will...

The sauce for this recipes is awesome and full of flavor! I made it exactly according to the recipe. I am new to stir fry so I was leary of the oyster sauce (hate oysters so why would I want t...

Loads of flavor for a quick and simple side dish. Not a fan of the ginger, however, so next time I'll leave it out - along with the sugar.

The flavors are amazing!! I didn't have ginger root or oyster sauce and it still tasted great. I used chili sauce instead of red pepper flakes and olive oil instead of vegetable oil. I will defi...

Delicious bok choy. This does make a lot of sauce, probably more than you need. I used 3 heads of baby bok choy and had plenty of sauce left over, so I threw a pork chop in it overnight and pan-...

BAM!! The flavours and crunchiness of the bok choy are amazing combination. I can't stop eating it. Even better the next day!!