Go Back
–+ servings
Bok Choy with Garlic Sauce

Vibrant Bok Choy with Garlic Sauce in Just 10 Minutes

Discover the delicious and nutritious Bok Choy with Garlic Sauce, a vibrant dish that's ready in just 10 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bok Choy
  • 2 bunches Bok Choy Fresh greens providing texture and nutrition; substitute with kale or chard if desired.
  • 1 tablespoon Oil Neutral oil like vegetable or canola.
  • 1.5 teaspoons Salt Enhances flavor during blanching.
For the Sauce
  • 6-8 cloves Garlic Minced; adjust quantity based on preference.
  • 1 tablespoon Sesame Oil Adds a nutty flavor; can substitute with olive oil.
  • 3 tablespoons Vegetarian Oyster Sauce Provides a savory and slightly sweet profile.
  • 2 tablespoons Soy Sauce Use low-sodium for less salt.
  • 1 tablespoon Sugar Balances savory flavors; can substitute with honey or omit.

Equipment

  • Large pot
  • colander
  • Separate pan
  • Stirring Spoon

Method
 

Step-by-Step Instructions
  1. Rinse the bok choy under cold water, cut in half lengthwise or quarter if large, and set aside.
  2. In a large pot, bring water to a simmer. Add oil and salt, then carefully add bok choy and blanch for 3-4 minutes.
  3. In a separate pan, heat and sauté minced garlic for 30 seconds. Add oyster sauce, soy sauce, sugar, and sesame oil, simmer for 1-2 minutes.
  4. Combine blanched bok choy with the garlic sauce, toss gently to coat, and cook for an additional minute.
  5. Transfer to a platter, serve warm, and enjoy with rice or noodles.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 900mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Best served immediately, but leftovers can be stored for up to 2 days in an airtight container.

Tried this recipe?

Let us know how it was!