Stir-Fried Bok Choy with Garlic
Flash-fry baby bok choy in a hot wok with smashed garlic and a splash of soy sauce. The goal is to keep the stalks crisp and bright while wilting the leaves, which takes no more than three minutes from the moment the oil ripples.
Dryness is the enemy of the sear.
Wash the greens well, but shake them until they are bone dry. If they are wet, they will steam and lose their vibrant color instead of searing.
- wok or large cast-iron skillet
- tongs
- chef's knife
What goes in.
- 1 lbbaby bok choy
- 3 clovesgarlic, smashed and minced
- 1 tbspneutral oil, like grapeseed or vegetable
- 1 tspsoy sauce
- 1/2 tspsesame oil
- pinchkosher salt
Control the Steam
Work in small batches if your pan isn't large enough. Overcrowding drops the pan temperature, turning your fry into a soggy stew.
The method.
Prep the greens
Cut the baby bok choy in half lengthwise. If they are larger, quarter them so the stalks are bite-sized.
Heat the wok
Place your wok over high heat until it starts to smoke slightly. Add the neutral oil and swirl to coat the sides.
Aromatize
Drop the garlic into the oil. Move it constantly with tongs for 10 seconds until it smells toasted, but do not let it turn brown.
Sear the stalks
Toss in the bok choy cut-side down. Let them sit undisturbed for 45 seconds to get a charred, golden edge on the base.
Toss and finish
Add the soy sauce and a splash of water to the pan. Toss quickly for 60 seconds until the leaves are wilted and bright green. Remove from heat immediately.
Season
Drizzle with sesame oil and a final pinch of salt before serving.
Other turns to take.
Ginger-Forward
Add one tablespoon of freshly grated ginger with the garlic for a sharper bite.
Oyster Sauce Glaze
Swap the soy sauce for oyster sauce for a thicker, more opaque coating on the leaves.
When it doesn't go to plan.
If the stalks are thick, slice them slightly thinner to ensure they cook at the same rate as the leaves.
Use a splatter guard if you are worried about the oil, as the water in the greens will cause some popping.
Serve immediately; even a few minutes on a warm plate will cause the residual heat to overcook the delicate leaves.
The ones that keep coming up.
How do I know when it is done?
The leaves should be soft and deep green, but the white stalks should still offer a distinct, crisp snap when bitten.
Can I use mature bok choy instead of baby?
Yes, but you must separate the thick white stems from the leaves. Stir-fry the stems for two minutes before adding the leaves for the final minute.
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