Stir-Fried Baby Bok Choy with Garlic and Chilis is simple, easy and healthy. You can make it as a quick dinner or lunch. I love crunchy and sweet baby Bok Choy and I think I mentioned before, I am not a vegetable person, so I mean it when I say Bok Choy is delicious. Dinner tonight will be ready in less than 20 minutes. And if you like stir-fried vegetable, I have another recipe for you. Here’s the link to Stir-Fried Asparagus.
Bok Choy is a type of Chinese cabbage. They do not form heads like cabbage; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. I’m using baby Bok Choy today. In the past, I had to make a trip to an Asian grocery store, but it is more common now and I can find it at my local grocery store. The other fresh ingredient that I am using is Thai fresh chilis, just because I’m Thai and spiciness is my life. You can use Jalapeño or Serrano if you can’t find Thai chilis. And if you’re not a fan of spicy food, do not use it, do not torture yourself. I’m also using fresh garlic, to me there’s no substitution and it is a necessity for this dish.
Let’s cook some food!
Cut baby Bok Choy into big pieces. Thinly slice the garlic and chilis.
Mix Agave (or sugar), Golden Mountain seasoning sauce
Heat up vegetable oil in a medium pan, medium heat. Once the pan is hot, add the sliced garlic and chilis, stir for a minute until cooked but not burnt.
Add baby Bok Choy, stir-fry for about 30 seconds or until it starts to wilt.
Add the sauce mixture, stir until everything is mixed together and the baby Bok Choy is cooked. This should take about a minute or less, depends on how hot your pan is.
Turn off the heat, serve hot with a side of rice or quinoa.
So grab your knife and cooking pan and give this Stir-Fried Baby Bok Choy recipe a try. The recipe card is below.
- 20-30 leaves of baby Bok Choy, cut into big pieces
- 2 Thai chilis, thinly sliced
- 3 cloves of garlic, thinly sliced
- 2 tablespoons Golden Mountain seasoning sauce (or light soy sauce)
- 2 tablespoons Agave
- 1 teaspoon Oyster sauce
- 1 tablespoon vegetable (or Canola oil)
- Mix Agave (or sugar), Golden Mountain seasoning sauce (or light soy sauce) and Oyster sauce in a small bowl.
- Heat up vegetable oil in a medium pan, medium heat. Once the pan is hot, add sliced garlic and chilis, stir for a minute until garlic and chilis are cooked but not burnt.
- Add baby Bok Choy, stir-fry for about 30 seconds or until it starts to wilt.
- Add the sauce mixture, stir until everything mixed together, and until baby Bok Choy is cooked. It should only take about a minute or less depends on how hot your pan is.
- Turn off the heat, serve hot with a side of rice or quinoa.
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