Stir-Fried Garlic Bok Choy
Blanch the greens briefly before a high-heat sear with smashed garlic to ensure the stems remain crisp while the leaves wilt into a vibrant, emerald green.
High heat is the only way to go.
Have everything measured and within reach before you turn on the burner, as the cooking process happens in seconds rather than minutes.
- Wok or large heavy-bottomed skillet
- Slotted spoon
- Tongs
What goes in.
- 1.5 lbbaby bok choy, halved lengthwise
- 4 clovesgarlic, smashed and minced
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tbspshaoxing wine or dry sherry
- 1 tspsoy sauce
- 1 pinchwhite pepper
Managing the stem-to-leaf ratio
Bok choy stems take significantly longer to cook than the leaves; blanching the stems for thirty seconds in boiling water levels the playing field for the final toss.
The method.
Blanch
Bring a large pot of water to a boil. Drop in the bok choy and cook for 30 seconds until the leaves are bright. Remove immediately and drain well.
Sear garlic
Heat the oil in your wok over high heat until it shimmers. Toss in the minced garlic and fry for 10 seconds until fragrant, but not browned.
Flash-fry
Add the drained bok choy to the wok. Pour in the wine, soy sauce, and white pepper. Toss continuously with tongs for 60 to 90 seconds.
Finish
Remove from the heat the moment the leaves appear limp and the stems are tender yet firm to the bite. Serve immediately.
Other turns to take.
Oyster Sauce Glazed
Stir in a teaspoon of oyster sauce during the final 30 seconds of cooking for a thicker, slightly sweeter finish.
Spicy Version
Add a teaspoon of chili crisp or a few dried red chilies to the oil before adding the garlic.
When it doesn't go to plan.
Pat the blanched bok choy dry with a clean towel; excess water will steam the greens rather than searing them.
Do not crowd the pan; if your wok is small, cook in two batches to keep the heat high.
If the garlic starts to turn dark brown, it will taste bitter. Keep it moving.
The ones that keep coming up.
Can I use full-sized bok choy?
Yes, just slice the stems into one-inch pieces and keep them separate from the chopped leaves, adding them to the wok a minute before the leaves.
How do I know if I've overcooked it?
The leaves will lose their vibrant color and turn olive or gray, and the stems will lose their snap.