Garlic Sautéed Bok Choy
Bok choy is a quick-cooking vegetable that relies on high heat to sear the stems while keeping the leaves tender. By separating the thick stalks from the thin leaves and cooking them in sequence with thinly sliced garlic, you maintain texture throughout the dish.
Master the timing of two textures
The stalks require twice as long to soften as the leaves. Cook them separately, or you will end up with either crunchy stems or mushy greens.
- Wok or large heavy-bottomed skillet
- Chef's knife
- Tongs
What goes in.
- 2 lbsbaby bok choy, rinsed and halved lengthwise
- 4 clovesgarlic, thinly sliced
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspsoy sauce
- 1/2 tsptoasted sesame oil
The high-heat sear
Keep the heat high enough to blister the edges of the bok choy stalks. This char provides a necessary contrast to the fresh, vegetal quality of the greens.
The method.
Prepare the greens
Slice the bok choy into halves or quarters. Ensure they are completely dry after washing; excess water will steam the vegetables instead of searing them.
Sear the stems
Heat the oil in the wok over medium-high heat. Place the bok choy in the pan cut-side down. Let them sit undisturbed for 2 minutes until the stems develop brown, charred edges.
Add aromatics
Toss in the garlic slices. Move the bok choy around for 30 seconds until the garlic is golden but not browned.
Finish the leaves
Pour in a splash of water, immediately cover the pan for 60 seconds to steam the leaves, then remove the lid. Add the soy sauce and sesame oil, toss quickly, and serve immediately.
Other turns to take.
Spicy Version
Add 1 teaspoon of chili garlic paste or a few dried red chilies to the oil before adding the bok choy.
Oyster Sauce Glaze
Swap the soy sauce for a tablespoon of oyster sauce for a thicker, slightly sweeter coating.
When it doesn't go to plan.
If the bok choy is large, cut the stems into 1-inch pieces to ensure they cook through before the leaves wilt.
Do not crowd the pan. If you are cooking more than 2 pounds, work in two batches so the vegetables sear rather than boil in their own juices.
The garlic should smell fragrant and look light gold. If it turns dark brown, it will taste bitter.
The ones that keep coming up.
How do I know when the bok choy is done?
The stems should be tender enough to pierce easily with a fork, but still retain a slight crispness in the center.
Can I use mature bok choy instead of baby?
Yes, but you must chop the stalks into bite-sized pieces and increase the searing time by an additional minute.
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