This baby bok choy recipe is ideal for when you’re short on time (it takes less than 10 minutes) and ingredients (there are just five). The quartered stalks are steamed with stir-fried garlic and shallot—plus a little soy sauce for seasoning—but if you don’t have these alliums you could sub in scallions and half a red onion or whatever similar ingredients you have in the pantry or crisper drawer. Because it’s fairly simple, this recipe opens itself up to all kinds of additions. Want to grate a knob of fresh ginger in with the garlic? Go for it. Drizzle on a little sesame oil to serve? Love it.
Steaming the leafy greens allows their stalks to turn tender to the core without too much charring or drying out. When rinsing the bok choy, give it a good shake to dry, but don’t worry if a little water still clings—it’ll help with the steaming. Serve this fast-and-furious side dish alongside any simply roasted meat or fish or with fried rice, a boiled egg, or chile crisp (a dish just as good for breakfast as it is for dinner).
Looking for more easy bok choy recipe ideas? Fat Choy chef-owner Justin Lee’s rendition with crispy garlic and a vegan take on oyster sauce packs a big umami punch. The green adds a crunch to this stir fry with pork, scallions, and ginger and lends a pop of color to this elaborate vegan kare-kare from Bad Saint in Washington, D.C.
Editor’s note: This recipe was originally published in 2013.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
Recipe notes
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