dinner · vegetarian · vegan · dairy-free
Garlic bok choy
Bok choy seared until browned, then steamed briefly in a garlicky soy sauce so the stems stay crisp-tender.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Halve the baby bok choy lengthwise and rinse well between the leaves, then pat it completely dry.
-
2
Heat the neutral oil in a wide skillet over high heat and lay the bok choy in cut-side down. Sear for 2 minutes without moving it.
-
3
Slice the garlic and scatter it into the pan along with the soy sauce and water.
-
4
Cover the pan and cook briefly, just until the stems are tender, then serve with the pan juices.
