Stir-Fried Bok Choy
清炒小白菜
Simple, perfect stir-fried bok choy with garlic — crisp-tender stems, wilted leaves, and a glossy light sauce. The essential Chinese vegetable side dish.
📋 Ingredients
What Is Stir-Fried Bok Choy?
💡 Ingredient Notes: Stir-Fried Bok Choy (清炒小白菜, qīng chǎo xiǎo bái cài) is the simplest and most common Chinese vegetable dish. With just garlic, a splash of sauce, and high heat, it transforms humble greens into a glossy, vibrant side.
📝 Instructions
Prep the Bok Choy
Halve or quarter bok choy lengthwise. Wash thoroughly — dirt hides between the stems. Pat completely dry (wet greens will steam, not fry).
Heat the Wok
Heat your wok over the highest heat until smoking. Add oil and swirl to coat.
Fry the Garlic
Add sliced garlic and stir for 5 seconds until fragrant. Don't let it brown.
Stir-Fry the Greens
Add bok choy and stir-fry vigorously for 1-2 minutes. Add a splash of water to create steam. Cover for 30 seconds.
Season
Uncover, drizzle oyster sauce (or soy sauce for vegan) and sesame oil. Toss once and serve immediately while the stems are still crisp.
💡 Pro Tips
- 💡Dry the greens thoroughly — water is the enemy of a good stir-fry.
- 💡Highest heat possible — restaurant woks hit 400°C. Your home stove should be at maximum.
- 💡Don't overcook — bok choy should be vibrant green with a slight crunch.
