蒜蓉小白菜 (Suàn Róng Xiǎo Bái Cài)
Garlic Baby Bok Choy – The 5-Minute Vegetable Side Dish
Why This Recipe Works
- 5 minutes, 4 ingredients. The vegetable side dish that goes with EVERY Chinese meal.
- The two-step cooking method (stems first, then leaves) ensures everything is perfectly tender-crisp.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 300 g (4-5 heads) | baby bok choy小白菜 | halved lengthwise, washed and dried | regular bok choy (slice into smaller pieces) |
| 15 g (3 cloves) | garlic大蒜 | minced | — |
| 15 ml (1 tbsp) | soy sauce酱油 | use tamari for GF | — |
| 15 ml (1 tbsp) | neutral oil食用油 | — | — |
Instructions
Sear the bok choy(1 min)
Heat oil in skillet over HIGH heat. Place bok choy cut-side DOWN in a single layer. Sear for 1 minute without moving — the cut surface should be golden and caramelized.
Steam-finish(2 min)
Add 2 tbsp water to the pan and IMMEDIATELY cover with a lid. Steam for 1-2 minutes until the stems are tender when pierced with a fork.
Garlic and serve(1 min)
Uncover, push bok choy to the side. Add garlic to the bare spot, cook 20 seconds until fragrant. Add soy sauce, toss everything together. Plate cut-side up.
Pro Tips for Western Kitchens
DRY the bok choy thoroughly after washing. Water droplets + hot oil = dangerous splatter + steamed (not seared) vegetables.
Frequently Asked Questions
Can I use regular bok choy?
Yes! Slice it into 1-inch wide strips. Cook the white stem parts first (2 minutes), then add the green leaves (1 minute).
Nutrition
Per serving (approximate values)