10-Minute Garlic Bok Choy Recipe
This easy garlic bok choy recipe makes the perfect quick weeknight side dish when you’re short on time. Bursting with flavor and naturally gluten-free and vegan.
🥬 What is Bok Choy?
Bok choy is a type of Chinese cabbage also known as pok choi or pak choy. A member of the brassica family, this cruciferous vegetable is commonly used in Asian cuisines and works well in stir-fries, salads, soup, or anywhere you need some additional nutrients and fresh flavor. This leafy green vegetable might just become your new favorite side dish!
❤️ Why You Will Love This Recipe
- It doesn’t get much quicker than this bok choy recipe when it comes to cooking up an easy vegetarian side dish.
- This recipe is packed with flavor, yet made with simple ingredients.
- This bok choy comes out both perfectly tender leafy greens and a still slightly crisp stalk. This texture combo is a delight!
- Bok choy is high in Vitamin C, beta-carotene, and Vitamin K (to name a few!).
- This garlic bok choy is naturally vegan, gluten-free, dairy-free, and nut-free.
🧄 Ingredients and Substitutes
Bok choy: Both bok choy and baby bok choy can be used in this recipe!
Garlic: Minced garlic adds all the garlic flavor here (no need for a bunch of spices)! I find 4 cloves suitable, but feel free to increase for even more garlic flavor.
Avocado oil: Avocado is a good neutral-tasting oil with a high smoke point, making it a great choice for the cooking method used with this bok choy recipe. Having said that use what oil you have on hand. Vegetable oil, grapeseed oil, and olive oil make excellent choices as well.
Toasted sesame oil: Toasted sesame oil is quite a bit different than regular sesame oil, and I do recommend using the toasted variety in this recipe for a nice touch of sesame flavor.
Coconut Aminos: Coconut aminos not only add a nice touch of sweetness to balance other flavors but also coats the bok choy rather nicely, leaving a nice texture, too. If you do not have coconut aminos you can substitute with soy sauce instead. If gluten-free, be certain to use gluten-free soy sauce.
Rice vinegar: Rice vinegar adds a needed hit of acid to this dish, but apple cider vinegar or white vinegar will get the job done if need be.
Optional garnishes: It isn’t necessary, but this dish works well with a sprinkle of red chili flakes if you are a fan of heat, sesame seeds for a bit of texture, and a pinch of flaked salt if you like your food on the saltier side.
🔪 How to Cook Bok Choy
- In a large skillet or wok over medium-high heat, saute the garlic in oil for a few minutes, before adding the remaining ingredients.
- Toss all to coat, cover, cook for a few minutes, toss again, cover, and cook for a few minutes longer, or until crisp-tender.
- Enjoy as is or optionally garnish with red pepper flakes and sesame seeds.
🍲 Serving Ideas
- Drizzle with hot sauce and serve over ramen.
- Top off quinoa or rice bowls with this stir-fried bok choy dish.
- Serve alongside other pan-fried veggies like broccoli, cauliflower, shallots, bell pepper, carrots, or brussels sprouts for a majorly veggie-packed side dish.
- Serve with a protein like tofu or tempeh, or if you are not vegetarian or vegan, beef, chicken, or shrimp.
❓ Frequently Asked Questions
Bok choy and baby bok choy are the same plants, with baby bok choy being harvested earlier than fully grown bok choy.
Bok choy kind of tastes like a mix between celery and green cabbage.
Bok choy can commonly be found in the produce section of most grocery stores, as well as Asian supermarkets.
Yes. White stir-fried bok choy tastes best cooked and served right away, you can store leftovers in an airtight container in the refrigerator for up to 5 days. Simply reheat in a skillet over medium heat until warm.
🍴 More Delicious Side Dish Recipes
Bok Choy Recipe
Ingredients
- 1 tablespoon avocado oil or olive oil
- 4 garlic cloves minced
- 1 head bok choy quartered lengthwise
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- red pepper flakes, sesame seeds optional garnish
Instructions
- In a skillet over medium high heat, add the avocado oil and garlic.
- Saute while stirring frequently for 2 minutes, or until the garlic begins to turn golden.
- Add the bok choy, coconut aminos, sesame oil, and vinegar.
- Toss to coat, then cover the skillet with a lid. Allow it to cook for 2 minutes.
- Remove the lid and give all a good stir.
- Place the lid back on and cook for another 2 minutes, then turn off the heat.
- Optionally, sprinkle with red pepper flakes and sesame seeds before serving.
- Enjoy!
Notes
Nutrition
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Used this bok choy recipe on our ramen night and we had fun! Everyone was satisfied and filled. It was full of flavors and glad it is gluten-free!
Absolutely delicious! I made this as a side dish but actually ate more of of than the salmon I made as well, will definitely make it again in future
This was bok choy was so delicious! I am always looking for more yummy side dishes to add to the rotation. We added a few sprinkles of pepper flakes and loved the hint of spice. Thanks!
Thanks so much for this easy recipe for Bok Choy. We made it last night and followed your recipe which was so easy. The bok choy came out tender and garlicky. I also loved that you described the difference between bok choy and baby bok choy.
Bok choi is one of my very favorite veggies and doesn’t always get the love it deserves. We loved this combination of flavors – great recipe!
I love easy recipes that are full of flavor and this really delivers! So good and ready so fast! I’ll be making it often!
One of my favorite vegetables! Loved this easy cooking method and all that garlic flavor.
Got this last Saturday for our dinner and served it with our favorite chicken recipe, it was a perfect combination! Even the picky loved it! The bok choy was perfectly seasoned and cooked. Another addition to our dinner rotation. Thanks Kristen!
There are not many bok choy recipes out there, and this is one of my favorites. Packed with flavors and delicious, I love the addition of rice vinegar.
Omg this was *chef’s kiss* good!! LOVED the flavor of the coconut aminos with the bok choy. Will definitely make this again!
Doubled the garlic, because hey, you need to measure that with your heart, right? Also served with some chili crisp and it was DELICIOUS.
This bok choy was so flavorful! I loved it paired with chicken for dinner. Yum!
I always get bok choy in my CSA and I wasn’t sure what to do with it. This recipe is perfect! Thank you!
This was the perfect quick and easy side dish! Loved the flavor. Defintiely going to make it again!
So happy to hear it! Thank you for sharing. 🙂
My kids loved this! So much flavour, and so simple to make! Will be our go-to. Thanks for sharing!
I skipped the garlic and loved it! It is a straightforward and delicious recipe. Thank you
This was fantastic! We are trying to clean up our eating and venture out into new vegetables. Bok Choy wasn’t even on my radar until I found this recipe and now I will surely have it again and again. I did add the red pepper flakes for heat. Will try the sesame seeds the next time I make it! Thanks for a great recipe!
Made this bok choy to go with soy chicken thighs. Loved how easy this recipe is and it cooks in minutes. It has the perfect garlic flavor.
We loved this! Simple and full of flavor. Appreciate finding a recipe that doesn’t call for baby bok choy cuz I find the bigger variety more easily. Thank you
The bok choy came out perfect! I used the leftovers in a keto stir fry and they were good as well.
Great recipe. I found baby bok choy and made this with shrimp and rice and it added some great crunch and flavor.
I usually topped my ramen with tofu and toasted garlic, but this time I tried to add this bok choy (as you suggested) and it turned out sooo good. It’s packed with flavors that I definitely love. A new favorite!
I served this with ramen and it was tasty! I will definitely be making it again!
This was delish and just like I get from takeout at my favourite restaurant. Will be making this one again!
I just made this boy choy as a side tonight, and it was so, so good! The rice vinegar gave it such a nice brightness, and it came together so quickly. Definitely putting this on the regular rotation.