Spicy Garlic Bok Choy (2024)

We're all looking for tasty ways to get in more vegetables into our diet and this chili garlic bok choy is my favorite way! It's the perfect side dish with some steamed rice and your favorite protein. The bok choy leaves absorb the chili garlic sauce making it so flavorful!

My easy spicy bok choy recipe is also made with minimal ingredients in one pan! Making it a great veggie side dish on busy weeknights or for meal prep if you love Chinese food.

Ingredients

Please scroll down to below recipe card for exact measurements.

• Fresh Baby Bok Choy: Make sure to find the mini baby bok choy with dark green leaves. Or substitute with regular sized bok choy, pak choi or any Asian leafy greens like yu choy sum or baby gai lan (Chinese broccoli) that you find at the Asian market.
• Neutral oil:like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
• Fresh garlic cloves
• Water

Spicy Sauce

• Chili oil: store-bought chili oil or homemade chili oil will work so use one that you enjoy!
• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce.If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
• Sesame oil: if you're allergic, omit completely.
• Shaoxing wine: or sub with Dry Sherry or any broth of your choice
• White granulated sugar: to help balance the salty flavors.

Note: The Asian grocery store will carry most of the Asian specific ingredients.

Expert Tips

• Wash the baby boy choy well as there can be dirt and insects hidden between the leaves.
• Use a chili oil that you enjoy! Homemade or store-bought work for this recipe.
• Prepare all your ingredients in advance as the cooking process is very fast!
• Sauté the garlic on low heat to infuse the oil with that garlicky flavor. Do not burn the garlic.
• After adding the sauce, toss quickly and remove off heat. Do not over toss or overcook.

How to make Spicy Garlic Bok Choy

Slice baby bok choy into halves. Rinse the halved baby bok choy in cold water until it runs clear, and leaves are clean. Shake out as much excess water as possible. Set aside in the colander to continue straining.

In a small bowl, combine sauce ingredients. Set aside.

Heat vegetable oil or any neutral oil in large pan or wok on low-medium heat.Add minced garlic and sauté for 10 seconds or until fragrant.

Increase to medium-high heat. Add in baby bok choy followed by water to help cook the veggies faster. Stir fry and let this cook until bok choy stems are softened, 2-4 minutes.

Once leaves have softened, pour sauce on top and toss together and once the sauce is mixed through remove off heat and enjoy!

Storage & Reheating

• Leftovers will last up to 4 days stored in an airtight container in the refrigerator.
• To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.

Other recipes you may like!

• Garlic Bok Choy
• Chinese Broccoli Stir Fry
• Steamed Garlic Bok Choy
• Stir Fried Snow Pea Leaves
• Choy Sum with Sizzling Oil
• Easy Garlic Green Beans
• Chinese Broccoli with Garlic Sauce

Easy 10-min. Spicy Garlic Bok Choy

Christie Lai

Spicy Garlic Bok Choy. If you love bok choy and chili oil, you must try this delicious and easy vegetable side dish made with minimal ingredients in 10 minutes!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Nutrition

Calories: 170kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 654mg | Potassium: 68mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10094IU | Vitamin C: 106mg | Calcium: 274mg | Iron: 2mg