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Sesame-Garlic Stir-Fried Baby Bok Choy

Sesame-Garlic Stir-Fried Baby Bok Choy

By Courtney HillApril 26, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

In this simple, speedy stir-fry garlic and chili complement the bok choy without muddling its fresh, subtly sweet cabbagey notes. Shaoxing wine has a rich, slightly nutty flavor. It’s worth searching it out in well-stocked supermarkets or at the Asian grocery store, but if it is not available, dry sherry is a fine substitute. So the bok choy cooks in the right amount of time, look for heads 4 to 5 inches long and 2 to 3 inches in diameter, with bright white stems and deep green leaves. The layers can trap sand at the base; cleaning is easiest after the heads are halved. Plunge them into cold water and swish them about, then drain well and dry thoroughly, as excess water will cause wateriness in the finished dish.

Tip

Don’t begin cooking until all your ingredients are prepared and close at hand. From the time the garlic begins heating in the oil to transferring the bok choy to a serving dish is no more than a matter of a few minutes.

Ingredients
  • 2

    tablespoons Shaoxing wine OR dry sherry

  • 1

    tablespoon soy sauce

  • 1

    teaspoon toasted sesame oil, plus more to serve

  • Ground white pepper OR ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil

  • 3

    medium garlic cloves, smashed and peeled

  • 2

    jalapeño chilies, stemmed, halved lengthwise, seeded and sliced lengthwise into strips

  • 12

    ounces baby bok choy, halved and patted dry (see headnote)

  • Sesame seeds, toasted and/or chili oil (optional)

Step 1

In a small bowl, stir together the Shaoxing wine, soy sauce, sesame oil, ¼ teaspoon pepper and 1 tablespoon water; set aside.

Step 2

In a 12-inch skillet over medium-high, combine the neutral oil and garlic; cook, occasionally turning the cloves, until the garlic is golden, about 3 minutes.

Add the chilies and cook, stirring constantly, until fragrant, about 1 minute.

Push the garlic and chilies to the side of the skillet, then add the bok choy to the center. Increase to high and cook, stirring and turning with tongs, until the greens begin to wilt, 1 to 2 minutes.

Step 3

Add the Shaoxing-soy sauce mixture, cover and cook until the bok choy stems are tender-crisp and the leaves are bright green, 2 to 3 minutes; stir once about halfway through.

Transfer to a serving dish and drizzle with additional sesame oil.