Blanched Bok Choy with Crispy Garlic and Savory Soy Sauce

This simple yet elegant side dish features bok choy lightly blanched until crisp-tender, then topped with golden crispy garlic and a savory soy‑based sauce for depth and texture.

Why You’ll Love This Recipe

• Ready in under 15 minutes

• Delicate greens and crispy garlic combine for contrast

• Naturally vegan and gluten‑adaptable

• Bright and healthy side that complements heavier dishes

• Minimal ingredients, maximum flavor

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bok choy or baby bok choy (whole, halved, or trimmed)

• Salt (for blanching water)

• Garlic (finely minced)

• Neutral oil (vegetable, canola, or peanut oil)

• Soy sauce (or tamari for gluten‑free)

• Sesame oil

• Sugar (or a touch of mirin)

• Optional: oyster sauce (or vegetarian mushroom sauce)

• Optional garnish: sliced green onion, sesame seeds, chili flakes

Directions

1. Bring a pot of water to a rolling boil and add salt.

2. Blanch the bok choy for 30–60 seconds or just until the leaves turn bright green and stems become tender-crisp. Drain and set aside.

3. In a small skillet or pan, heat neutral oil over medium heat. Add minced garlic and fry until golden brown and crispy (watch carefully so it doesn’t burn). Remove garlic and reserve infused oil.

4. In a small bowl, mix soy sauce, sesame oil, sugar (or mirin), and a bit of the garlic-infused oil.

5. Arrange bok choy on a serving plate, drizzle the sauce over it, and sprinkle with crispy garlic. Add optional garnishes.

6. Serve immediately while warm or at room temperature.

Servings and timing

Serves: 2–4 (as a side)
Prep time: 5 minutes
Cook time: 5–7 minutes
Total time: ~12 minutes

Variations

• Add a drizzle of oyster sauce (or vegetarian alternative) for richer flavor

• Add a splash of fish sauce for extra umami (if not vegetarian)

• Mix in a spoonful of roasted sesame paste (tahini) for creaminess

• Toss in chili oil or red pepper flakes for heat

• Use similar greens like gai lan, choy sum, or broccoli rabe

Storage / Reheating

• Best eaten immediately.

• If storing, keep bok choy and garlic separately in the fridge for up to 1 day.

• Reheat by briefly steaming or microwaving and reapply sauce and garlic.

FAQs

Can I use other greens instead of bok choy?

Yes — gai lan, choy sum, baby spinach, or Chinese broccoli are good alternatives.

How do I keep the garlic from burning?

Use medium to low heat and stir constantly; remove it once it turns just golden.

Is this dish gluten-free?

Yes, if you use tamari or gluten-free soy sauce and avoid oyster sauce unless certified gluten-free.

Can I make the sauce ahead of time?

Yes; store separately and drizzle before serving to keep garlic crisp.

Will the greens become soggy?

Not if blanched briefly and drained immediately.

Can I make this spicy?

Yes, add chili flakes, sliced fresh chili, or chili oil.

What pairs well with this side dish?

Rice, noodles, grilled meat, tofu, or as part of an Asian-style meal spread.

How do I get crisp-tender texture?

Blanch for a very short time (30–60 seconds) and cool quickly if needed.

Should I use light or dark soy sauce?

Light soy sauce is preferred for seasoning; dark can be used sparingly for color.

Can I freeze leftover bok choy?

Freezing is not recommended, as the texture will suffer.

Conclusion

Blanched bok choy with crispy garlic and savory soy sauce is a beautifully simple side that elevates humble greens with flavor and texture. Fresh, vibrant, and satisfying, it’s a wonderful complement to any protein or main dish.

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