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Bok Choy with Garlic Soy Sauce Recipe
Ben Carraoli

Bok Choy with Garlic Soy Sauce 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.