Side Dish: China – 蒜蓉炒小白菜 ➤ Suàn róng chǎo xiǎo báicài (Stir-fried Baby Bok Choy with Garlic and Sesame Oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 1 lb (450 g) baby bok choy, trimmed and rinsed
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) water or low-sodium chicken broth
- 1/2 tsp (2.5 g) granulated sugar
- 1/4 tsp (1.5 g) kosher salt, or to taste
- 1/8 tsp (0.5 g) white pepper (optional)
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) toasted sesame seeds (for garnish, optional)
- 2 scallions, thinly sliced (green parts only, for garnish, optional)

Instructions

1. Prepare the bok choy: trim the root end and separate any tightly bunched stalks. If heads are large, halve or quarter lengthwise so leaves and stalks are similar thickness. Shake off excess water and pat dry.
2. Heat a wok or large skillet over high heat until hot, then add the vegetable oil and swirl to coat.
3. Add the minced garlic and stir-fry 10–15 seconds until fragrant but not browned.
4. Add the baby bok choy in a single layer as much as fits, then toss continuously. Pour in the light soy sauce, water (or broth), and sprinkle the sugar; continue tossing 1–3 minutes until stalks are bright and just tender-crisp and leaves are wilted.
5. Season with salt and white pepper, remove from heat, and immediately drizzle the toasted sesame oil over the greens; toss to combine.
6. Transfer to a serving plate and finish with toasted sesame seeds and sliced scallions if using. Serve hot.