Garlic Spicy Bok Choy (Print Version)

# Ingredients:

→ Main

01 - 1/3 cup water
02 - 1 pound of baby bok choy (or go with cabbage, chinese broccoli, yu choy sum, or regular bok choy)
03 - 1 tablespoon neutral oil, such as vegetable oil
04 - 8 cloves garlic, chopped finely

→ Spicy Sauce

05 - 1 teaspoon sesame oil that’s been toasted
06 - 1 1/2 tablespoons chili oil or chili crisp
07 - 1/2 tablespoon Shaoxing wine (swap with dry sherry or broth if needed)
08 - 1 tablespoon regular soy sauce (not the low-sodium kind)
09 - 1/4 teaspoon sugar

# Instructions:

01 - Slice your bok choy in half. Clean it well with cold water, then either pat it dry or let it air-dry.
02 - Stir together the spicy sauce components in a little dish. Set aside for when needed.
03 - Heat up some neutral oil in a big skillet on medium-low. Add the garlic, cooking for about 10 seconds until it smells great.
04 - Switch the heat to medium-high, then mix in bok choy and water. Keep stirring and cooking for 2–4 minutes till it softens a bit.
05 - Drizzle your sauce onto the bok choy, stir to combine, turn off the heat, and enjoy your meal!

# Notes:

01 - You can use any kind of Asian greens if you don’t have bok choy.
02 - Replace Shaoxing wine with broth if you'd rather not use alcohol.
03 - Adjust the chili oil amount to make it more or less spicy.

Back