Quick Chinese Veggie Side (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb baby bok choy (or chopped regular bok choy, yu choy sum, baby gai-lan, cabbage)
02 -
1 tablespoon vegetable oil (or any neutral oil)
03 -
8 cloves garlic, minced
04 -
⅓ cup room temperature/cold water
→ Spicy Sauce
05 -
1.5 tablespoons chili oil or chili crisp in oil
06 -
1 tablespoon regular soy sauce
07 -
½ tablespoon Shaoxing wine (or Dry Sherry Wine or chicken broth for non-alcoholic version)
08 -
1 teaspoon sesame oil
09 -
¼ teaspoon white granulated sugar
# Instructions:
01 -
Cut baby bok choy into halves. Wash them thoroughly under cold running water until clear, making sure all the leaves are clean. Shake off as much water as possible and leave in a colander to drain.
02 -
In a small bowl, stir together all the spicy sauce ingredients: chili oil, soy sauce, Shaoxing wine, sesame oil, and sugar. Set aside.
03 -
Heat your vegetable oil in a large pan over low-medium heat. Toss in the minced garlic and cook for just about 10 seconds until it smells amazing but doesn't brown.
04 -
Turn up the heat to medium-high. Add the bok choy to the pan followed by the water (this helps steam the veggies faster). Stir fry until the bok choy softens, which takes about 2-4 minutes.
05 -
Once the leaves have softened, pour your spicy sauce over everything and toss to coat all the bok choy. As soon as the sauce is mixed through, take the pan off the heat and serve right away!
# Notes:
01 -
This spicy garlic bok choy is a quick, one-pan Chinese side dish that tastes better than takeout and comes together in just 10 minutes.
02 -
Baby bok choy has a milder flavor than full-sized bok choy, but either works well in this recipe.
03 -
For less heat, reduce the amount of chili oil or replace with a milder version.