Bok Choy with Garlic


This simple bok choy recipe couldn't be any easier. It's quickly stir-fried in thickened stock with garlic, allowing it to retain some of its characteristic crunch.

Bok Choy with Garlic
Photo: © Tina Rupp
Total Time:
15 mins
4 servings


  • 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


  1. In a bowl, whisk the stock with the cornstarch. In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper, and serve.

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