Spicy Garlic Sesame Bok Choy

Spicy Garlic Sesame Bok Choy

Description

This dish is tender, vibrant baby bok choy coated in a savory, garlicky sauce with chili heat and nutty sesame flavor. It’s quick, bold, and deeply umami — the kind of side dish that quietly steals the spotlight. Perfect with rice, noodles, or grilled proteins.

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Ingredients

• 1 lb (450 g) baby bok choy

• 2 tbsp neutral oil (vegetable or avocado)

• 4 cloves garlic, finely minced

• 1–2 tbsp chili oil (adjust to heat preference)

• 1 tbsp soy sauce (or tamari)

• 1 tsp sesame oil

• 1 tsp rice vinegar (optional, for balance)

• 1 tbsp sesame seeds

• Optional: chili flakes or chili crisp

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Instructions

1. Prep the bok choy
   Wash thoroughly and slice in half lengthwise if large.

2. Blanch (optional but recommended)
   Boil bok choy in salted water for 1–2 minutes, then drain well. This keeps it bright green and tender.

3. Make the sauce
   Heat oil in a pan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
   Stir in chili oil, soy sauce, sesame oil, and vinegar.

4. Toss & finish
   Add bok choy to the pan and toss until evenly coated and heated through.
   Sprinkle with sesame seeds and extra chili flakes if desired.

5. Serve immediately
   Spoon extra sauce over the top before serving.

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Quick Q & A

Q: Can I skip blanching?
A: Yes, but blanching keeps the bok choy vibrant and removes bitterness. If skipping, sauté a little longer.

Q: What greens can I substitute?
A: Chinese broccoli (gai lan), spinach, napa cabbage, or Swiss chard all work well.

Q: Is this very spicy?
A: Mild to medium. Reduce chili oil for gentle heat or add chili crisp for extra kick.

Q: Can I make this ahead of time?
A: Best fresh, but leftovers keep well for 1–2 days in the fridge.

Q: How can I make it a full meal?
A: Add tofu, mushrooms, shrimp, or serve over jasmine rice or noodles.