Baby Bok Choy - Authentic Chinese Recipe

Total Time
Prep 3 mins
Cook 3 mins

My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)


  1. Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
  2. heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
  3. If you are using fresh garlic instead of garlic salt, add to oil now.
  4. Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
  5. Add chicken broth and cover pan.
  6. Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
  7. Remove from heat, add garlic salt.
  8. When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.
Most Helpful

A simple, delicious way to enjoy baby bok choy. I loved the hint of sesame oil flavor and garlic. If you love baby bok choy, you'll love this because the tender veggie is not drowned out with a heavy sauce. Thanx!

*Parsley* May 30, 2010

Wouldn't garlic powder work better than garlic salt? Then you can add salt to taste. Garlic powder is just dried garlic, with no salt.
I am making this tonight, with my freshly picked bok choy. I have never grown it before, so I am excited!

LSNelson December 08, 2012

I think the sesame oil taste was a little too strong, I'll use less next time. Other wise it was quiet good.

LisaA December 04, 2011