Easy Spicy Bok Choy
FAQ
Can I make this non-alcoholic?
Yes! Replace Shaoxing wine with chicken or vegetable broth.
Can I make it less spicy?
Absolutely. Substitute chili oil with sriracha, or reduce the amount to taste.
Can I use regular bok choy instead of baby bok choy?
Yes, just chop it into manageable pieces and stir-fry slightly longer if needed.
How long will leftovers last?
Stored in an airtight container in the fridge, leftovers last 3–4 days.
Chef’s Tips
- Keep the bok choy tender-crisp, don’t overcook.
- Use a neutral oil (like canola, vegetable, or grapeseed) to avoid burnt garlic.
- Chili oil: start small, taste, then add more if you like heat.
- Finish with sesame oil or a sprinkle of toasted sesame seeds or crushed peanuts for extra flavour.
- Cook fast over high heat and don’t crowd the pan for crisp, flavourful veggies.
Easy Spicy Bok Choy
If you love bold flavours and quick, satisfying dishes, this spicy garlic Bok Choy will become your new favourite! Tender, garlicky greens are drenched in a spicy, savoury sauce that comes together in just 10 minutes. This one-pan wonder is packed with flavour and has that irresistible take-out taste. Serve it as the perfect side to your favuorite mains or enjoy it on its own for a healthy, delicious bite!
Ingredients
- 1 lb baby bok choy or substitute chopped regular bok choy,
- 1 tbsp vegetable oil or any neutral oil
- 8 cloves garlic minced
- ⅓ cup water room temperature
- 1½ tbsp chili oil or chili crisp
- 1 tbsp soy sauce regular or low-sodium
- ½ tbsp Shaoxing wine or dry sherry, see notes for substitution
- 1 tsp sesame oil
- ¼ tsp white granulated sugar
Instructions
- Slice baby Bok choy in half lengthwise. Rinse thoroughly in cold water until all dirt is removed. Shake off excess water and set aside in a colander to drain.
- In a small bowl, mix together the chili oil, soy sauce, Shaoxing wine, sesame oil, and sugar. Set aside.
- Heat the vegetable oil in a large pan over low-medium heat. Add the minced garlic and sauté for about 10 seconds, or until fragrant (avoid browning).
- Turn the heat up to medium-high. Add the Bok choy to the pan, followed by the water. Stir-fry for 2-4 minutes until the Bok choy softens and the leaves wilt.
- Pour the spicy sauce over the Bok choy and toss to coat evenly. Cook for another 30 seconds to combine flavours.
- Serve hot as a side dish, or pair with steamed rice or noodles for a light and satisfying meal.
Notes
- Non-Alcoholic Option: Swap Shaoxing wine with chicken or vegetable broth.
- Spice Variations: For milder heat, substitute chili oil with sriracha or reduce the amount.
- Leftovers: Store in an airtight container in the fridge for 3–4 days.
- Reheating:
- Stovetop: Heat in a skillet over medium heat with a splash of oil or water.
- Microwave: Cover in a microwave-safe dish and heat in 30-second bursts, stirring between each.
- Works beautifully with rice, noodles, or tossed with tofu for a main course.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
