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