Food Recipes Side Dishes Vegetable Side Dishes Bok Choy with Garlic 5.0 (1,739) 5 Reviews This simple bok choy recipe couldn't be any easier. The cabbage is quickly stir-fried in thickened stock with garlic, allowing it to retain some of its characteristic crunch. By Marcia Kiesel Updated on January 11, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Maxwell Cozzi Total Time: 15 mins Yield: 4 servings Vegetable sides don't get much faster than this garlic bok choy. Frequently asked questions Are you supposed to eat the whole bok choy? Chances are you've probably been served whole baby bok choy before, and the same rules apply when it comes to the standard-size version: Both the light-colored stems and dark leafy tops are meant to be eaten! This recipe calls for two pounds of either size. Baby bok choy can be kept intact, but if you're using the larger variety, you'll want to cut the stems into roughly one-inch pieces and leave the tops about four inches long. What is the best way to eat bok choy? With its mild flavor and tender crunch, fresh bok choy can be served in a number of ways. It retains the most nutrients when it's raw or only lightly cooked, making it a great choice for salads and stir-fries as well as soups and dumplings. Here, bok choy takes center stage in a simple stir-fry. Cooked with just a touch of garlic and broth, the vegetable's natural flavor is allowed to shine. 15 Flavorful Bok Choy Recipes Notes from the Food & Wine Test Kitchen If you're using baby bok choy, the only real prep required is to give it a rinse, plus you'll need to mince two cloves of garlic. When it comes to actual cook time, this dish needs less than five minutes on the stove over high heat. Keep a watchful eye on the garlic so that it doesn't burn; for full-sized bok choy, you can give the stems a little head start since the leafy tops will quickly wilt once added to the pan. Feel free to use more garlic if you'd like, and substitute vegetable stock to keep the dish vegetarian. Ingredients 1/2 cup chicken stock or low-sodium broth 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 garlic cloves, minced 2 pounds bok choy, stems cut into 1-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole) Kosher salt Freshly ground black pepper Directions Maxwell Cozzi Gather the ingredients. Maxwell Cozzi In a bowl, whisk the stock with the cornstarch. Maxwell Cozzi In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Maxwell Cozzi Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Maxwell Cozzi Add the stock and cook, stirring, until slightly thickened, 30 seconds. Maxwell Cozzi Remove the bok choy from the heat, season with salt and pepper, and serve. Originally appeared: April 2010 Rate It Print