I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.

Recipe Summary

prep:
10 mins
cook:
4 mins
total:
14 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.

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  • Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

Cook's Note:

You can also use broth instead of water for extra flavor.

Nutrition Facts

95 calories; protein 2.7g; carbohydrates 4.9g; fat 7.9g; sodium 330.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2020
I will make this again. I followed the recipe pretty much exactly. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/15/2019
Really good and so simple!! Read More
Rating: 5 stars
10/02/2019
Came out great Read More
Rating: 5 stars
05/19/2020
I will make this again. I followed the recipe pretty much exactly. Read More
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Rating: 5 stars
05/10/2019
I will add a little more bok choy next time as there was sauce left over. Read More
Rating: 4 stars
09/28/2019
This recipe was very good and easy to make. Additionally, it's super easy to convert to dietary restrictions. I used garlic infused olive oil and GF Tamari low-sodium soy sauce. I omitted the salt as I didn't want the dish to be too salty. To make it easier, I just whisked the soy sauce, chicken broth (per author's suggestion), sugar, black pepper, and a little ground ginger too. Then, just add in the sauce mixture in step 2. There was too much excess sauce, but I liked being able to use some of the sauce over cooked white rice. Thanks for the recipe! Read More
Rating: 4 stars
04/20/2020
Added sesame seeds Read More
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Rating: 4 stars
08/17/2019
I just made this dish because I love Bok Choy. The recipe was easy but I didn't quite understand the sugar part. Anyway, I like a deeper infusion of Sesame so I added a little to the Grapeseed oil for sautéing and then did the drizzle at the end. Beef broth instead of water adhered the flavors better for me. My Bok Choy was tender yet crispy. I intended to have it with some Brown Rice but ended up eating it all by itself. As a Vegetarian it makes a wonderful main dish or an exotic side. Read More
Rating: 5 stars
10/12/2020
Wow, this was so delicious. I used Stir-fry oil in place of the grape seed oil, and doubled the sesame oil. I left everything else as originally written. OMG! Heaven! This one is going into my handwritten recipe notebook, because it is so good! Read More
Rating: 5 stars
10/04/2018
My whole family wanted seconds! Delicious. No changes to recipe needed. I could ve eaten the whole bowl. I served it with pan fried cubed tofu and sushi rice for a fantastic vegan meal! Read More
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