Description
A quick and flavorful stir-fry recipe featuring tender baby bok choy sautéed with garlic, soy sauce, and Chinese mushroom sauce, garnished with toasted sesame seeds. This easy vegetable side dish is perfect for a healthy and savory addition to any meal.
Ingredients
Scale
Vegetables
- ½ pound baby bok choy
Seasonings & Sauces
- 2 teaspoons canola or vegetable oil
- 2 cloves garlic, minced
- ½ tablespoon soy sauce
- ½ tablespoon Chinese mushroom sauce
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Optional: crushed red pepper flakes, to taste
Instructions
- Blanch the bok choy: Bring a large pot of salted water to a boil. Prepare a bowl of ice water next to the stove. Add the baby bok choy to the boiling water and cook for 1 minute until just tender. Drain immediately and transfer the bok choy to the ice water to stop the cooking process. Once cooled, drain again and pat dry with a clean towel or paper towels.
- Heat the oil and garlic: In a skillet over high heat, add the canola or vegetable oil. When the oil is hot, add the minced garlic and stir-fry for about 30 seconds until fragrant but not browned.
- Stir-fry the bok choy: Add the blanched and dried bok choy to the skillet and toss to coat in the oil and garlic. Cook while stirring for 2 to 3 minutes until the bok choy starts to brown slightly.
- Add sauces and finish cooking: Pour in the soy sauce and Chinese mushroom sauce, stirring constantly to coat the bok choy evenly. Continue cooking and stirring for about 1 more minute so the flavors meld and the vegetables are heated through.
- Serve: Transfer the bok choy to a serving dish, season with salt and freshly ground pepper to taste, and sprinkle sesame seeds on top as a garnish. Optionally, add a pinch of crushed red pepper flakes for some heat.
Notes
- Blanching the bok choy before stir-frying helps preserve its vibrant color and keeps it tender-crisp.
- Chinese mushroom sauce adds an earthy umami flavor but can be substituted with hoisin sauce if unavailable.
- Adjust the cooking time slightly if using larger bok choy or different greens.
- Use a high smoke point oil like canola or vegetable oil to avoid burning the garlic.
- For a vegan version, ensure the mushroom sauce and soy sauce are vegan-certified.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: baby bok choy, stir-fry, garlic, soy sauce, Chinese mushroom sauce, sesame seeds, quick vegetable side dish
