Garlic Bok Choy Stir-Fry

In Chinese home kitchens, a hot wok and plenty of garlic turn simple greens into a fragrant everyday side. Baby bok choy stays crisp-tender while light soy and a touch of sesame oil finish the quick stir-fry.

Serves 4

Estimate for one serving

• 95 cal
• 3.2g protein
• 7.1g carbs
• 6.8g fat
• 2g fiber

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Ingredients

• 1.5 lb baby bok choy
• 6 cloves garlic cloves
• 2 tbsp light soy sauce
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp salt
• 3 tbsp water

Instructions

1. 1Trim the base of each baby bok choy and separate the leaves; rinse thoroughly under cold water to remove any grit, then pat dry with a clean towel.
2. 2Mince the garlic cloves finely (total).
3. 3In a small bowl, whisk together the light soy sauce, sugar, salt, and water; set aside.
4. 4Heat a large wok or nonstick skillet over medium-high heat for 1 minute.
5. 5Add the vegetable oil and swirl to coat the pan; heat until shimmering but not smoking (about 30 seconds).
6. 6Add the minced garlic and stir-fry for 10–15 seconds until fragrant but not browned.
7. 7Add all the prepared bok choy to the wok; stir-fry vigorously for 2 minutes until the leaves begin to wilt and the stems brighten.
8. 8Pour in the soy-sauce mixture, toss to coat evenly, and continue stir-frying for another 2–3 minutes until the stems are crisp-tender and the sauce has reduced slightly.
9. 9Drizzle with sesame oil, give one final toss, then remove from heat immediately to avoid overcooking.
10. 10Serve hot as a side or main over steamed rice.