EASY Bok Choy with Garlic Sauce (Restaurant Style!) (VIDEO) - CJ Eats Recipes (2024)

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Table of Contents

• Watch the Bok Choy with Garlic Sauce Recipe Video Below!
• Ingredients for Bok Choy with Garlic Sauce
• Bok Choy vs. Baby Bok Choy
• What if I cant find Bok Choy?
• Recipe Instructions: Bok Choy with Garlic Sauce
• Expert Tips for Restaurant Style Bok Choy with Garlic Sauce
• Storage
• What to Serve with Bok Choy with Garlic Sauce
• Bok Choy with Garlic Sauce Recipe

Ingredients for Bok Choy with Garlic Sauce

Ingredients

• 1.5lbbok choy
• 1/2tbspsalt
• 10clovesgarlicminced
• 1tspavocado oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
• 2tbspoyster sauce – This is an ingredient used often in Asian cooking; if you’ve never had it, it’s hard to describe the flavors – it’s sweet and salty with a lot of umami, but the flavors are more developed.
  • I like to use Lee Kum Kee’s oyster sauce (the bottle with the lady on the label); I usually pick it up at my local Asian grocery store (99 Ranch) but I’ve noticed it being available at more stores recently.
  • If you need a vegan alternative, I’ve heard Lee Kum Kee makes a great vegan version made with mushrooms!
• 2tbspsoy sauce (reduced sodium) – this is your “light” or “all-purpose” soy sauce. I recommend using low sodium because you’ll be using oyster sauce, as well, which is already salty.
• 1tbspShaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• 1tspsugar
• 1/4tspwhite pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• 1/2tbspsesame oil
• 1/2cupchicken stock
• 1/2tbspcorn starch – Cornstarch will help thicken the Garlic Sauce into that velvety texture that Chinese restaurants made so famous.

Bok Choy vs. Baby Bok Choy

I like to use baby bok choy because I find them to be more tender and sweet; furthermore, the small size means you can steam them whole without having to cut them into smaller pieces.

I find baby bok choy at my local Chinese grocery (99 Ranch). If you can’t find baby bok choy and need to use regular bok choy, just trim them into smaller, bite-size pieces.

What if I cant find Bok Choy?

That’s okay! The star of the dish is the delicious Garlic Sauce – you can still make this dish but with a different green vegetable, like:

• choy sum or yu choy
• gai lan (Chinese broccoli)
• napa cabbage

Recipe Instructions: Bok Choy with Garlic Sauce

1. Prepare the Bok Choy

Clean, wash and trim your bok choy. If the bok choy are larger, cut in half lengthwise and blanch in salted water for 1-2 minutes until bright green.

2. Mix the Sauce Ingredients

Mix together oyster sauce, soy sauce, shaoxing wine, sugar, white pepper, sesame oil, chicken stock & corn starch.

3. Make The Sauce and Serve With The Bok Choy

In a pan, fry garlic for 15 seconds until fragrant; then add your sauce. Simmer over medium high heat for 2-3 minutes until thickened. Immediately spoon over bok choy & enjoy!

Pro TipS

Expert Tips for Restaurant Style Bok Choy with Garlic Sauce

Wash and Trim Your Bok Choy; Don’t Boil

• Bok Choy tends to have dirt hidden between the leaves, so make sure to wash your bok choy thoroughly before cooking.
• If you can’t find baby bok choy, use regular size bok choy and cut the leaves into smaller bite-size pieces.
• Blanch your bok choy until they are vibrant green (1-2 minutes MAX); you do not want to boil them!

Watch Your Garlic

• You want to fry your garlic for only a few seconds to get a nice color; do not let it cook any further as garlic has a tendency to burn. Do not cook your garlic over high heat!

Premix Your Sauce

• The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.

Storage

You can store these in an airtight container in the refrigerator for 2-3 days; however, I want to note that I don’t think bok choy holds up very well as leftovers. They usually get more water-y and lose shape/texture.

What to Serve with Bok Choy with Garlic Sauce

I love eating this with some of my favorite classic Chinese restaurant dishes – try it with a bowl of fluffy Egg Fried Rice (make Chicken Fried Rice or Shrimp Fried Rice if you want to add a protein) and savory Soy Sauce Pan Fried Noodles!

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