"Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving." — Spyce
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grated fresh ginger root
light soy sauce
crushed red pepper flakes
Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read:
Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Once the recipe is published, Allrecipes will not make changes to it. They suggested that I post a comment here which seems odd since I have to include a rating. Naturally, it gets five stars!
this was just ok. It was pretty bland as is. After i added some lime juice, cayenne pepper and more garlic it was much better
Very good flavor, although I'd cut down on the sugar a bit more! I added several more cloves of garlic, so I'm not sure how the original would taste. Along with the bok choy, I also added matchstick carrots and a few quartered button mushrooms, and I subbed palm sugar for the brown sugar, as I had it on hand. Because of others' warnings that it made a lot of sauce, I added the entire dish to about 2 cups of cooked Japanese noodles (similar to angel hair pasta) at the end of cooking, and it turned out great. I think the recipe would benefit from one or two thai/bird chilis instead of the pepper flakes, so I'm going to try that the next time I make it.
Warning for those who are new to bok choy: make sure you soak it well to assure all sand/dirt is gone. I bought mine from the farmers market and had to change the soaking water 4x until the sand was gone! It would have been awful if I'd have not realized that necessity ahead of time. :)
This was delicious!!! Both my husband and I loved it. I didn't change a thing, except adding 1 tbsp of sake. It came out GREAT. As other reviewers have said, it does make a lot of sauce, but it's perfect to serve with rice. The sauce is delicious, I want to stir fly other veggies using this sauce!!! Thank you for sharing this!
okay, i made this recipe the first time just as the directions mentioned. it was wonderful and everyone really enjoyed it. last night, i added shitake mushrooms and onions. delicious! i will add this one to my book. thanks!
Loads of flavor for a quick and simple side dish. Not a fan of the ginger, however, so next time I'll leave it out - along with the sugar.
The flavors are amazing!! I didn't have ginger root or oyster sauce and it still tasted great. I used chili sauce instead of red pepper flakes and olive oil instead of vegetable oil. I will definitely be using this recipe again, thanks!
BAM!! The flavours and crunchiness of the bok choy are amazing combination. I can't stop eating it. Even better the next day!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Bok Choy in Garlic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
This quick and easy side dish has delicate Asian flavors.
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