Quick Spicy Garlic Bok Choy

This hearty spicy garlic bok choy has become my weeknight salvation when I need a quick vegetable side dish with maximum flavor. The combination of garlic and chili oil transforms simple bok choy into something restaurant-worthy in just 10 minutes.

I first created this recipe during a busy work week when I needed something green on the table fast. Now it's become my go to side dish whenever Asian takeout cravings hit but I want something healthier and fresher.

Ingredients

• Baby bok choy: Creates the perfect tender crisp texture and mild flavor that absorbs the sauce beautifully
• Garlic: Adds essential aromatic flavor foundation use fresh cloves for best results
• Chili oil: Brings the signature spicy kick adjust amount based on your heat preference
• Soy sauce: Provides the savory umami backbone look for naturally brewed varieties
• Shaoxing wine: Adds subtle complexity that elevates the dish beyond basic stir fry
• Sesame oil: Rounds out the flavor profile with its distinctive nutty character
• Sugar: Balances the heat and saltiness just a touch creates harmony

Step-by-Step Instructions

Prepare Bok Choy:

Slice baby bok choy lengthwise into halves keeping the stem intact to hold the leaves together. Rinse thoroughly under cold running water to remove any grit or sand hiding between the leaves. Shake vigorously to remove excess water which would dilute your sauce later.

Mix Sauce Components:

Combine chili oil soy sauce Shaoxing wine sesame oil and sugar in a small bowl stirring until sugar dissolves completely. This advance preparation ensures even flavor distribution when added to the hot vegetables. The sauce should look glossy with tiny red chili flakes suspended throughout.

Sauté Garlic:

Heat your pan over low medium heat and add the vegetable oil. Once shimmering add minced garlic and stir constantly for exactly 10 seconds. Watch carefully as garlic burns easily and will turn bitter. The garlic should become fragrant but remain pale golden not brown.

Cook Bok Choy:

Increase heat to medium high and add bok choy to the pan immediately followed by water. The water creates steam that helps cook the thicker stems quickly while preserving the bright green color of the leaves. Toss frequently for even cooking until stems are tender crisp about 2 4 minutes depending on size.

Finish With Sauce:

Pour the prepared sauce mixture over the wilted bok choy and toss thoroughly to coat every piece evenly. The sauce will sizzle dramatically as it hits the hot pan. Remove from heat as soon as everything is coated to prevent overcooking the delicate leaves.

Pin it

My favorite element of this dish is the transformation of the chili oil when it hits the hot vegetables. The fragrance that fills my kitchen reminds me of my favorite hole in the wall Chinese restaurant but with the satisfaction of knowing exactly what ingredients went into my meal.

Perfecting The Spice Level

The beauty of this recipe lies in its adaptability to your personal spice preference. For a milder version use just half a tablespoon of chili oil and increase the sesame oil slightly. If you crave more heat add a sprinkle of red pepper flakes along with the garlic or seek out extra spicy chili crisp brands. Remember that the heat intensifies slightly as the dish sits, so I usually make it just a touch spicier than I think I want.

Variations For Different Greens

While baby bok choy is traditional this same technique works beautifully with other Asian greens. Yu choy offers a more tender texture with subtle mustard notes. Gai lan brings a pleasant bitterness that stands up well to the spicy sauce. Even common green cabbage transforms wonderfully with this treatment becoming silky and flavor packed. Adjust cooking times accordingly thinner greens need just 1 2 minutes while thicker stems require up to 5 minutes.

Serving Suggestions

This spicy side dish pairs perfectly with steamed rice which mellows the heat and soaks up the flavorful sauce. It also complements simple protein dishes like steamed fish Chinese tea eggs or grilled tofu. For a quick complete meal I often serve it alongside store bought dumplings or add protein directly to the dish such as sliced chicken or cubed firm tofu added just before the bok choy.

Pin it

Preserving Texture Success

The key to perfect bok choy texture lies in the quick cooking method. Overcooking results in mushy vegetables that release too much water diluting your flavorful sauce. Watch for the leaves to just wilt while stems retain a slight crunch. If using larger bok choy consider separating stems from leaves adding stems first and leaves about one minute later. This ensures even cooking throughout.

Frequently Asked Questions

→ What type of bok choy works best for this dish?

Baby bok choy is ideal, but regular bok choy, yu choy sum, or baby gai-lan can also be used. Just chop them into manageable pieces.

→ Can I make this dish less spicy?

Yes, you can reduce or omit the chili oil and substitute it with a mild oil, keeping all other ingredients the same.

→ What can I substitute for Shaoxing wine?

Use dry sherry wine or chicken broth as non-alcoholic alternatives. They both work well in this dish.

→ How do I clean bok choy?

Slice the bok choy in half, rinse under cold running water, and shake off excess water before cooking to remove dirt and debris.

→ Can I use another type of oil for cooking?

Any neutral oil, such as canola oil or avocado oil, works well as a substitute for vegetable oil in this recipe.