Stir-Fried Bok Choy

Name: Stir-Fried Bok Choy
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g bok choy; 3 garlic cloves; 1 tbsp oil; 1 tsp soy sauce; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Stir-Fried Bok Choy is a staple on many Chinese home tables, capturing the essence of family-style meals shared with ease and warmth. It is prepared with simplicity and intuition, where salt is pinched by feel and oil poured without reservation. This dish reflects the everyday art of cooking in a Chinese household, each step guided by familiarity rather than strict measurement.

The resulting dish is a celebration of texture and flavor—crisp-tender bok choy, kissed by the warmth of garlic, and enveloped in the umami of soy sauce. A drizzle of sesame oil adds a nutty finish, enhancing the subtle sweetness of the greens. It is a dish meant to be shared, echoing the communal spirit of a home-cooked meal.

Ingredients

500 gbok choy
3garlic cloves
1 tbspoil
1 tspsoy sauce
1 tspsesame oil
to tastefine sea salt

Method

Begin by preparing the bok choy. Trim the ends and separate the leaves. Rinse them thoroughly under cold water to remove any dirt, then shake off excess water. Cut the bok choy into bite-sized pieces, ensuring that the stems and leaves are separated. The stems are thicker and will take longer to cook than the leaves.
Peel and finely chop 3 garlic cloves. This will infuse the oil with a rich aroma and flavor that complements the bok choy.
Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil and swirl it around to coat the surface. Once the oil is shimmering, add the chopped garlic. Stir-fry the garlic for about 30 seconds until it becomes fragrant and lightly golden, being careful not to let it burn.
Add the bok choy stems to the pan first, as they require a bit more cooking time than the leaves. Stir-fry them for about 2 minutes until they start to become tender but still have a slight crunch.
Next, add the bok choy leaves to the pan. Stir everything together, allowing the leaves to wilt and become bright green. This should take about 1 to 2 minutes. The leaves should be tender and the stems slightly crisp.
Drizzle 1 teaspoon of soy sauce and 1 teaspoon of sesame oil over the bok choy. Toss everything together to ensure the bok choy is evenly coated with the seasoning. Taste and add fine sea salt if needed, adjusting to your preference.
Once the bok choy is cooked to your desired tenderness, remove the pan from the heat. Serve the stir-fried bok choy warm, allowing the flavors to shine through. This dish is perfect for sharing at the table.