Do Share Recipe

I recently tried making this Bok Choy with Garlic Soy Sauce recipe at home, and I was blown away by how simple yet flavorful it turned out. The crunchy baby bok choy paired with aromatic garlic and savory soy sauce made every bite so satisfying. It’s one of those recipes that feels fancy but takes less than 20 minutes to prepare. I love that it’s vegan, gluten-free, and perfect as a quick side dish for any meal.

Honestly, once you try this, you’ll want to make it again and again. If you enjoy bold, cheesy flavors, you can also enjoy the Taco Bell Beefy Melt Burrito recipe for a hearty twist on a quick meal. For a sweet ending to your meal, I sometimes pair it with the Peach Cobbler Cheesecake Cones recipe for dessert—it’s light yet indulgent.

Ingredients

Here’s what you’ll need to make this delicious dish:

5 baby bok choy, sliced into halves (choose fresh, tender ones for best flavor and texture)
5 cloves garlic, finely chopped (adds a robust aroma and flavor)
1 tbsp avocado oil (or any neutral oil like sunflower or canola)
¼ tsp crushed black pepper (freshly ground gives a better kick)
Pinch of salt (optional, depending on taste)
1 small Thai chili, chopped (for heat, adjust according to your spice preference)
2 tbsp dark soy sauce (rich and umami-packed for deep flavor)
1 tbsp sriracha sauce (optional for extra spice and tang)
Sesame seeds for garnish (adds a nutty crunch and visual appeal)

Note: This quantity serves 2 people as a side dish.

Variations

If you want to customize this recipe:

Use tamari instead of soy sauce for a gluten-free version.
Replace sriracha with a sugar-free chili paste if you prefer less sweetness.
Add a splash of rice vinegar or a teaspoon of honey for extra flavor depth.
Toss in sliced mushrooms or tofu for a heartier dish.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

Wok or skillet (for sautéing garlic and chili)
Pot (for blanching bok choy)
Tongs (to turn bok choy while cooking)
Knife and cutting board (for chopping vegetables and chili)

How to Make Bok Choy with Garlic Soy Sauce Recipe

Prepare the Bok Choy

Start by trimming the bottom of the bok choy and slicing each into halves. Rinse thoroughly under running water to remove any dirt or grit. I always soak mine briefly in cold water to make sure it’s clean and crisp.

Blanch the Vegetables

Bring a pot of salted water to a boil and quickly blanch the bok choy for about 1-2 minutes. Immediately transfer them to ice water to stop the cooking. This keeps the leaves vibrant green and crunchy, which I find makes a huge difference in presentation.

Cook the Sauce

Heat avocado oil in a wok or skillet over medium heat. Add garlic and Thai chili, sautéing until fragrant and slightly golden. I like the aroma of garlic cooking—it instantly makes the kitchen smell amazing.

Combine and Coat

Add soy sauce and sriracha to the pan, stirring for about 30 seconds. Toss the blanched bok choy into the sauce, turning gently to coat evenly. Cook just until heated through and well-coated; this ensures the leaves stay crisp yet flavorful.

Garnish and Serve

Transfer the bok choy to a serving plate and sprinkle sesame seeds on top. I love how the sesame adds both a visual contrast and a nutty flavor that complements the soy-garlic sauce perfectly.

Additional Tips for Making this Recipe Better

I always use fresh baby bok choy because older stalks can be bitter and tough.
Don’t overcook the bok choy; a little crunch makes the dish much more enjoyable.
Toast the sesame seeds lightly in a dry pan for extra aroma.
Adjust the chili according to your heat tolerance—I like mine with a mild kick.
I sometimes drizzle a teaspoon of sesame oil at the end for a deeper nutty flavor.

How to Serve Bok Choy with Garlic Soy Sauce Recipe

This dish works beautifully as a side to rice, noodles, or any protein. For a restaurant-style presentation, I serve it on a long white platter and scatter sesame seeds over the top. You can also drizzle a little extra soy sauce or sriracha for added flair. Fresh chili slices make it pop visually if you want a more vibrant look.

Nutritional Information

Here’s what you get in each serving (approximate values):

Calories: 80
Protein: 3g
Carbohydrates: 7g
Fat: 5g

Make Ahead and Storage

Storing

You can refrigerate leftover bok choy in an airtight container for up to 2 days. Keep it chilled to maintain its crisp texture.

Freezing

I don’t recommend freezing cooked bok choy as it can become watery and lose crunchiness. It’s best enjoyed fresh.

Reheating

To reheat, I lightly sauté it again in a pan for 1-2 minutes. This refreshes the texture and warms the sauce without overcooking the leaves.

Why You’ll Love This Recipe

Here are a few reasons why this recipe is a winner:

Quick and Easy: From prep to plate in just 20 minutes.
Healthy and Nutritious: Packed with vitamins, minerals, and fiber.
Flavorful: Savory, garlicky, and slightly spicy with a perfect umami balance.
Versatile: Works as a side for rice, noodles, tofu, chicken, or fish.
Customizable: Spice level, sauce, and garnishes can be adjusted to taste.

This Bok Choy with Garlic Soy Sauce recipe has become my go-to side dish for busy weeknights. It’s simple, quick, and leaves everyone asking for more!

Ben Carraoli