Stir-Fried Baby Bok Choy with Garlic

A quick and flavorful Chinese side dish featuring tender baby bok choy stir-fried with golden garlic in a savory sauce of chicken broth, soy sauce, and sesame oil.

4 servings

12 min

Published October 4, 2025

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Ingredients

•⅓ cup reduced-sodium chicken broth
•1 tablespoon soy sauce
•1½ teaspoons cornstarch
•3 tablespoons peanut or vegetable oil
•¼ cup garlic
•2 pounds baby bok choy
•2 teaspoons sesame oil
•1 piece wok with lid

Cooking Instructions

1.
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
2 min
2.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
10 min

Cooking Instructions

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

2 min

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

10 min