Garlic Bok Choy

    20 minutes

    This simple bok choy recipe has only four ingredients, bok choy, garlic, salt and a bit of oil for frying. Keeping it simple really brings out the flavour.

    235 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 cloves garlic, crushed and chopped
    • 8 heads baby bok choy, trimmed and cut into bite-size pieces
    • 1 pinch salt, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large frying pan or wok over medium heat then cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy then cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

    Bok Choy

    Bok choy is known as bok choi, pak choi and pak choy. It is sold at Countdown as pak choy. If you can not find baby bok choy, use 4 heads of regular bok choy.

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    Reviews in English (78)


    Yummy and oh so easy. The only thing I would add to the instructions is to cook the stems first, then add the leaves a few minutes later. That way, the stems aren't over-cooking while you are waiting for the stems to get cooked.  -  28 Nov 2011  (Review from Allrecipes USA and Canada)


    This is a perfectly written recipe. Easy execution and just a few, basic ingredients lend an elegant simplicity I appreciate. I used grapeseed oil rather than vegetable oil, basically because I had it on hand to use. I also did not cook the garlic in the oil (never do). I added it to the bok choy about half way through the cooking time. I'm happy to be the first to review this delicious and dependable side dish which I served with Asian Grilled Chicken and Classic Fried Rice, recipes also from this site.  -  21 Sep 2011  (Review from Allrecipes USA and Canada)


    I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again.  -  04 Oct 2011  (Review from Allrecipes USA and Canada)