Ingredients
- 1 pound bok choy
- 1 tablespoon vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- Sesame seeds or chili flakes for garnish (optional)
Instructions
1. Prepare the bok choy
Wash the bok choy thoroughly to remove dirt. Slice larger bok choy lengthwise into halves or quarters. Leave baby bok choy whole if preferred.
2. Heat the pan
Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Cook the garlic
Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the bok choy
Place the bok choy into the skillet. Stir-fry for 2–3 minutes until the leaves begin to wilt.
5. Season
Add soy sauce, oyster sauce if using, and sesame oil. Toss well to coat evenly.
6. Finish cooking
Cook for another 2–3 minutes until the stems are tender-crisp but still slightly crunchy.
7. Serve
Transfer to a serving dish and garnish with sesame seeds or chili flakes if desired.
Tips
- Separate thick stems from leaves if using large bok choy; stems take longer to cook.
- Don’t overcook the bok choy or it may become soggy.
- A splash of rice vinegar or lemon juice can brighten the flavor.
- Add sliced mushrooms, ginger, or tofu for a more filling dish.
- Use high heat for the best stir-fry texture and flavor.
- Baby bok choy cooks faster and has a sweeter, milder taste.
