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Table of Contents
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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
What Is Bok Choy
Bok choy (白菜) is a Chinese vegetable in the cabbage family with white stems and green leaves. There are two types based on their size: regular and baby bok choy.
They are increasingly popular and you can find them at most supermarkets and food stores.
Health Benefits
According to Eating Well Magazine, June 2018 issue, this Chinese cabbage has the following benefits:
- It ranks second on the Center for Disease Control and Prevention’s list of 41 powerhouse fruits and vegetables.
- It’s loaded with sulforaphane and carotenoids. It protects cells from damage, improve immune system and block cancer formation.
- One cup of cooked bok choy delivers more than half of the daily recommended intake of vitamin C.
Bok choy recipe is so easy to make and takes only a few very simple ingredients. They have many health benefits, high in nutrition, vitamins and low in calories.
You can serve them raw, stir fry, saute, roast, steam, grill, braise, make kimchi, salad or soup.
You can also cook them with chicken, shrimp, beef, mushroom or tofu. There are so many ways to prepare them.
Ingredients
This recipe calls for the following ingredients:
- Bok choy
- Oil
- Garlic
- Salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces. If you have regular bok choy that is big, you can chop the stems and leafy part into bite-sized pieces.
Step 2: Heat up a wok, pan or skillet on high heat. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
Step 3: Add the bok choy and quickly stir-fry for a few times before adding the salt. Quickly stir-fry a few times, turn off the heat, dish out and serve immediately.
Cooking Tips
- Stir-fry on high heat for crunchy and crisp texture. Do not overcook.
- The leaves and stems should retain their a nice glossy color after cooking. The leaves shouldn’t turn into dark green or purple.
Frequently Asked Questions
Is it bok choy healthy?
Yes, it is a very healthy vegetables with lots of fiber and water in the leafs and stems. In fact, 95% of the vegetable is water and only 1% fat. It’s also a rich source of vitamin C, vitamin A and minerals.
How many calories per serving?
This recipe is only 81 calories per serving.
What To Serve With This Recipe
This recipe is best served with a main dish (such as braised pork belly (dong po rou)). Make any Asian chicken recipes (such as baked Hoisin chicken) to go with it. You could also serve this recipe with Chinese tea eggs for added punch of flavor and aromatics. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
Garlic Bok Choy
Ingredients
- 1 tablespoon oil
- 3 cloves garlic, minced
- 8 oz (230g) baby bok choy, rinsed and drained
- 1/4 teaspoon salt or to taste
Instructions
How To Stir Fry Bok Choy
- Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces. If you have regular bok choy that is big, you can chop the stems and leafy part into bite-sized pieces.
- Heat up a wok, pan or skillet on high heat. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
- Add the bok choy and quickly stir-fry for a few times before adding the salt. Quickly stir-fry a few times, turn off the heat, dish out and serve immediately.
Video
Notes
- Stir-fry on high heat for crunchy and crisp texture. Do not overcook.
- The leaves and stems should retain their a nice glossy color after cooking. The leaves shouldn’t turn into dark green or purple.
I make baby bok choy in a similar manner but I use very little avocado oil in the pan and then drizzle with sesame oil before serving. The sesame oil gives it a nice flavor.
Nice!?
This looks so good, but our 2 stores in town only sell really huge bok choy. What should I do different? It seems like they would be much tougher. Thanks!
Cut into bite size pieces.