Crisp-tender baby bok choy glossed in a bold chili-garlic soy sauce with scallions and chili flakes — this 16-minute side dish brings the heat and the crunch. It’s the vibrant, punchy counterpoint your rich mains have been waiting for. Prep: 10 min | Cook: 6 min | Serves: 4.
Ingredients
- 1 1/2 lb baby bok choy, halved lengthwise and rinsed
- 2 tbsp neutral oil (avocado or vegetable)
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1–2 tsp chili flakes, to taste
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 1 tsp sesame seeds, for garnish
Instructions
- Prep the bok choy: Halve the baby bok choy lengthwise, rinse well, and pat completely dry so it sears instead of steams.
- Sear cut-side down: Heat the neutral oil in a wok or large skillet over high heat. Sear the bok choy cut-side down for 2–3 minutes until charred at the edges.
- Add aromatics: Push the bok choy aside, add the garlic, ginger, and chili flakes, and stir-fry for 30 seconds until fragrant.
- Sauce it: Pour in the soy sauce and oyster sauce, tossing to gloss every leaf.
- Steam-finish: Add 2 tbsp water, cover, and cook 1–2 minutes until the stems are crisp-tender.
- Finish and serve: Drizzle with sesame oil, top with scallions and sesame seeds, and serve immediately.
Pro tip: Keep the heat high and the bok choy dry — that’s how you get charred edges and crisp stems instead of a soggy pile.
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Estimated nutrition per serving: 95 calories, 3g protein per serving.
