🥬 Steamed Baby Bok Choy with Garlic Soy Sauce
⏱ Time
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Prep: 10 minutes
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Cook: 6–8 minutes
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Total: ~15 minutes
🍽 Serves
2–3
Ingredients
Bok Choy
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4–6 baby bok choy
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Water (for steaming)
Garlic Soy Sauce
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2 tbsp soy sauce (light soy preferred)
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1 tbsp oyster sauce
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1 tsp sugar (or honey)
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1 tbsp water or vegetable broth
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1 tbsp sesame oil
Aromatics
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1½ tbsp neutral oil (vegetable or avocado oil)
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4–5 garlic cloves, finely minced
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½ tsp red chili flakes (optional but recommended)
Garnish
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2 tbsp chopped green onions
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½ tsp toasted sesame seeds (optional)
Instructions
1. Prepare the Bok Choy
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Slice bok choy lengthwise (keep the base intact).
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Rinse thoroughly to remove grit.
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Shake off excess water.
2. Steam the Bok Choy
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Bring water to a boil in a steamer or pan with a rack.
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Place bok choy cut-side up.
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Steam for 4–6 minutes until:
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Stems are tender
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Leaves are bright green
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Remove and arrange neatly on a serving plate.
👉 Do not overcook or it will turn mushy.
3. Make the Sauce
In a small bowl, mix:
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Soy sauce
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Oyster sauce
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Sugar
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Water
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Sesame oil
Stir until dissolved. Set aside.
4. Cook the Garlic Oil
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Heat oil in a small pan over medium heat.
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Add garlic and chili flakes.
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Sauté 30–45 seconds, stirring constantly.
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Garlic should be fragrant, not brown.
5. Finish the Sauce
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Pour the prepared sauce into the garlic oil.
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Simmer 30–60 seconds until slightly glossy.
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Remove from heat.
6. Assemble
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Spoon hot garlic sauce evenly over bok choy.
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Sprinkle green onions and sesame seeds on top.
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Serve immediately.
🔥 Pro Tips
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For extra shine: drizzle ½ tsp sesame oil at the very end.
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If bok choy is large, blanch instead of steam (1–2 min).
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Want more heat? Add chili oil or sambal oelek.
Variations
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Vegan: Skip oyster sauce, add mushroom sauce or extra soy
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Garlicky: Double the garlic (trust me)
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Protein boost: Add tofu or shrimp on the side
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Asian restaurant style: Finish with sizzling hot oil poured over garlic
