Spicy Bok Choy in Garlic Sauce

163 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Spyce

“Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

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Reviews (163)

Rate This Recipe
Spyce
280

Spyce

Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat. Once the recipe is published, Allrecipes will not make changes to it. They suggested that I post a comment here which seems odd since I have to include a rating. Naturally, it gets five stars!

Colleen
109

Colleen

Very good flavor, although I'd cut down on the sugar a bit more! I added several more cloves of garlic, so I'm not sure how the original would taste. Along with the bok choy, I also added matchstick carrots and a few quartered button mushrooms, and I subbed palm sugar for the brown sugar, as I had it on hand. Because of others' warnings that it made a lot of sauce, I added the entire dish to about 2 cups of cooked Japanese noodles (similar to angel hair pasta) at the end of cooking, and it turned out great. I think the recipe would benefit from one or two thai/bird chilis instead of the pepper flakes, so I'm going to try that the next time I make it. Warning for those who are new to bok choy: make sure you soak it well to assure all sand/dirt is gone. I bought mine from the farmers market and had to change the soaking water 4x until the sand was gone! It would have been awful if I'd have not realized that necessity ahead of time. :)

laneko
50

laneko

This was delicious!!! Both my husband and I loved it. I didn't change a thing, except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said, it does make a lot of sauce, but it's perfect to serve with rice. The sauce is delicious, I want to stir fly other veggies using this sauce!!! Thank you for sharing this!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 93 cal
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 6.9 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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