This garlic stir fried bok choy is a very common dish found in many Chinese restaurants! The simple garlic sauce adds great flavour to these Asian greens making this dish not only delicious but also super quick and easy to prepare. If you prefer other types of Asian greens like gai lan or yu choy, feel free to substitute those greens as well. This sauce is also delicious on all types of vegetables—try this cooking method with sliced carrots, celery, onion, even mushrooms! You can increase the amount of sauce by doubling the amounts of vegetable broth and cornstarch and add salt as desired.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 680 g (5 bulbs) Shanghai bok choy
- 1 tbsp vegetable oil
- 5 cloves garlic, minced
- 1/4 cup (60 mL) vegetable broth
- 1 tsp (5 mL) cornstarch
- salt to taste (if your vegetable broth is already seasoned, salt may not be necessary)
- 1 tsp (5 mL) sesame oil
- Optional: some dried chili flakes or chopped fresh chili
- Optional: toasted sesame seeds for garnish
- Prepare bok choy by slicing the bottom of the bulbs to separate the individual stems. You may need to slice again to remove the remaining inner layers. If your stems are rather thick, feel free to slice lengthwise as desired. Wash well and drain, set aside.
- In a large pan (a wok would be a great choice) over medium heat, sauté minced garlic in oil until fragrant. Do not overcook.
- Add greens and sauté, stirring frequently so you don't burn the garlic but also ensure that you mix the greens to evenly distribute heat. Once the leaves are slightly wilted, in a small bowl, whisk together vegetable broth and cornstarch to make a slurry. If you like your greens spicier, feel free to add in dried chili flakes or fresh chopped chili here.
- Add mixture to the pan and stir to coat greens and allow the sauce to thicken. Add salt to taste and finish with a splash of sesame oil for flavour.
- Garnish with toasted sesame seeds if you like, and serve immediately!